Simple and Easy Keto Creamy Cauliflower Soup
If you are trying out the ketogenic diet or just want some variety from your usual chicken noodle, check out this simple yet flavorful creamy cauliflower soup recipe!
I think I’ve found my favorite soup recipe, and it’s even good for you! This creamy cauliflower soup is packed with veggies and healthy fats to keep you full longer. It’s super easy to make, too! If you’re looking for a new way to incorporate more vegetables into your diet, this is the perfect dish.
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This creamy cauliflower soup is a guilt-free way to enjoy your favorite comfort food. It’s easy to make, keto friendly, and the whole family will love it!
What does cauliflower soup go well with?
This keto cauliflower soup recipe is great served with keto bread, keto crackers, keto rice…any keto side dish! It also goes well with crispy roasted chicken.
Is there any tips for making the perfect creamy cauliflower soup?
The trick to making this keto cauliflower soup extra creamy is to puree it until smooth. If you skip this step, your keto cauliflower soup will have a chunky and grainy texture. I like the immersion blender because it’s simple and quick! While you can also do this in batches in a food processor, I find it gets hot really quickly.
How do you thicken up cauliflower soup?
You can thicken up keto cauliflower soup with keto approved ingredients like xanthan gum or keto thickener.
Simple and Easy Keto Creamy Cauliflower Soup Recipe Ingredients
- 1 large cauliflower head
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1 yellow onion
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tablespoons butter
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cumin
Simple and Easy Keto Creamy Cauliflower Soup Recipe Instructions
- Preheat the oven to 425 degrees.
- Remove the leaves and the stem of the cauliflower and chop it into florets.
- Add the florets into a large baking tray and drizzle them with olive oil, season with salt, nutmeg, cumin, and ground pepper. Roast until tender and lightly golden, about 30-35 minutes.
- Chop onion into quarters (leave the skin on for them not to burn) and place them in another baking tray.
- Drizzle with olive oil and roast until golden brown, about 20-25 minutes. Place garlic cloves in a small piece of foil and roast them with the onion.
- Peel the onion and garlic cloves and place them into a saucepan.
- Add the roasted cauliflower, butter, and vegetable broth.
- Simmer over medium heat for 15 minutes until everything is perfectly tender; this will make the soup extra creamy.
- Place the soup into a food processor or immersion blender and blend until very smooth. Be careful not to over-fill your food processor, or you will end up with soup all over the counter. Make it in batches if necessary. TIP Select a few lovely florets to garnish the soup bowls.
- Divide the soup into individual bowls. Garnish with the selected cauliflower florets, some freshly ground pepper, and paprika.
Tips
- If the cauliflower head is a small or medium size, I’d advise you to use two to fill four bowls.
- If you’d like a thinner consistency, just add extra broth or water when blending. On the other hand, you can add some coconut or regular heavy cream if you’d like a thicker soup.
Recipe Notes
This was my first time tasting cauliflower soup, and I couldn’t be more surprised about it! This soup was delicious, and I believe roasted veggies are the key to the achieved flavor as they provide a slightly nutty and smokey taste to the creamy texture of the cauliflower. I’ve tried it by itself and with canned coconut milk, and I loved it both ways.
Simple and Easy Keto Creamy Cauliflower Soup Recipe Nutrition
Serves 8
Calories 102, Total 7g, Fiber 2g, Net C 5g, Sugars 3g, Fat 8g, Protein 2g
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Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this roasted cauliflower soup recipe:
Simple and Easy Keto Creamy Cauliflower Soup Recipe
Ingredients
Instructions
- Preheat the oven to 425 degrees.
- Remove the leaves and the stem of the cauliflower and chop it into florets.
- Add the florets into a large baking tray and drizzle them with olive oil, season with salt, nutmeg, cumin, and ground pepper. Roast until tender and lightly golden, about 30-35 minutes.
- Chop onion into quarters (leave the skin on for them not to burn) and place them in another baking tray.
- Drizzle with olive oil and roast until golden brown, about 20-25 minutes. Place garlic cloves in a small piece of foil and roast them with the onion.
- Peel the onion and garlic cloves and place them into a saucepan.
- Add the roasted cauliflower, butter, and vegetable broth.
- Simmer over medium heat for 15 minutes until everything is perfectly tender; this will make the soup extra creamy.
- Place the soup into a food processor or blender and blend until very smooth. Be careful not to over-fill your food processor, or you will end up with soup all over the counter. Make it in batches if necessary. TIP Select a few lovely florets to garnish the soup bowls.
- Divide the soup into individual bowls. Garnish with the selected cauliflower florets, some freshly ground pepper, and paprika.
Notes
- If the cauliflower head is a small or medium size, I’d advise you to use two to fill four bowls.
- If you’d like a thinner consistency, just add extra broth or water when blending. On the other hand, you can add some coconut or regular heavy cream if you’d like a thicker soup.x
