Cream Of Cauliflower Soup

About

This deliciously creamy Keto cauliflower soup is simple to make and blended until velvety smooth. Our easy Keto soup is prepared with a base of tender cauliflower, aromatic shallot and garlic combined with cream cheese and heavy cream for added fats and flavor. This warming soup makes an excellent lunch or light dinner option, perfect served with a slice of low carb bread or buttered Keto bread rolls. Perfect for providing multiple meals throughout the week.

Can I Make This Dairy-Free?

We have used butter, cream cheese and heavy cream to provide the all-important fats in this Keto cauliflower soup. However, cauliflower itself creates a perfectly smooth and creamy consistency when blended. If you would like to make this soup dairy-free you may substitute the butter for coconut oil, omit the cream cheese and swap the heavy cream for coconut cream. Alternatively, you may use Keto compliant vegan dairy alternatives. Please be sure to adjust your macros to allow for any changes made.

Serving Suggestions

We love our warming Keto cauliflower soup served with sliced low carb bread for dipping or warm buttered Keto rolls. You could also add additional toppings to the soup such as crispy bacon crumbles or some toasted pine nuts. Be sure to update your macros to factor in any changes you make to the recipe.

Ingredients

3 ½ cup vegetable broth, bouillon or consomme
2 cup cauliflower florets by flavorite
2 tablespoon, chopped shallot
1 clove garlic
1 tablespoon unsalted butter
1 tablespoon cream cheese spread
1 tablespoon chives, raw
⅓ cup heavy cream

Instructions

Melt the butter in a large saucepan or Dutch oven over a low/medium heat. Thinly slice the shallot and garlic. Add the shallot and garlic to the pan with the melted butter. Sweat gently for 2-3 minutes until softened and fragrant.
Add the cauliflower florets to the saucepan. Stir well to combine. Gently pan-fry the cauliflower for a few minutes in the butter to lightly brown and soften.
Add the stock to the saucepan. Stir well to combine. Bring up to a gentle boil, then reduce to a simmer for 7-8 minutes, or until the cauliflower florets are tender. You may add salt and pepper to the soup if desired, this will depend on the strength of seasoning in your stock. You may also use a chicken stock if preferred. Please adjust your macros to reflect any changes made.
Add the cream cheese to the saucepan. Stir well to combine, melting the cream cheese into the soup. Use a handheld stick blender to carefully process the soup until deliciously smooth and creamy. Alternatively, allow the soup to cool a little then transfer to a free-standing blender to process until velvety smooth. Do not put boiling hot liquids directly into the blender.
Add the heavy cream to the soup. Stir through until well combined. If desired, you may return the soup to the stove to gently warm through as needed.
Finely chop the fresh chives. Divide the hot soup carefully between individual serving bowls. Divide the chopped chives evenly between the serving bowls, scattering over the surface of the soup. Serve hot with any additional toppings or sides, being sure to account for these in your macros.