Are you craving a rich, velvety soup that's both incredibly delicious and perfectly aligned with your low-carb lifestyle? Look no further! This Creamy Low Carb Cauliflower Soup is about to become your new favorite comfort food that proves healthy eating doesn't mean sacrificing flavor. Imagine a smooth, luxurious soup that's so creamy and satisfying, you won't believe it's keto-friendly and packed with nutritious ingredients.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives for garnish
Instructions
- Begin by preparing your ingredients. Chop the head of cauliflower into small florets, dice the onion, and mince the garlic cloves. This will help the cooking process go smoothly.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the chopped cauliflower to the pot. Stir well to combine the ingredients, allowing the cauliflower to absorb the flavors from the onion and garlic.
- Pour in the chicken or vegetable broth, ensuring that the cauliflower is fully submerged. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20 minutes, or until the cauliflower is tender and easily pierced with a fork.
- After the cauliflower has cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- Once blended, return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Heat the soup over low heat until warmed through, but do not bring it to a boil.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed to suit your preference.
- To serve, ladle the creamy cauliflower soup into bowls and garnish with freshly chopped chives for a pop of color and added flavor.
- Enjoy your delicious and creamy low-carb cauliflower soup, perfect for a keto-friendly meal!
Tips
- Choose a fresh, firm cauliflower for the best texture and flavor. Look for heads with tight, white florets without any brown spots.
- For an extra flavor boost, consider roasting the cauliflower before adding it to the soup. This will add a subtle nutty undertone to your dish.
- Use an immersion blender if possible - it makes blending hot soup much easier and reduces the risk of splashing hot liquid.
- Don't rush the sautéing of onions and garlic. Taking the time to develop these base flavors will significantly enhance the overall taste of your soup.
- If you want to make the soup even more indulgent, try adding a sprinkle of crispy bacon bits or some grated cheese on top as an additional garnish.
- The soup can be stored in the refrigerator for 3-4 days, making it perfect for meal prep and quick lunches throughout the week.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 5g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 75mg
