Are you ready to transform an ordinary vegetable into a creamy, luxurious soup that will make your taste buds dance? This Low Carb Roasted Cauliflower Soup is not just another boring diet recipe - it's a culinary masterpiece that proves healthy eating can be incredibly delicious and satisfying. With just a few simple ingredients and some roasting magic, you'll create a restaurant-worthy dish that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that the cauliflower roasts evenly and develops a nice caramelized flavor.
- While the oven is heating, prepare the cauliflower. Remove the leaves and stem from the head of cauliflower, then chop it into bite-sized florets. Make sure the pieces are roughly the same size for even cooking.
- Next, prepare the onion by peeling it and chopping it into small pieces. This will help it cook down quickly and blend smoothly into the soup.
- On a large baking sheet, spread the chopped cauliflower florets and chopped onion evenly. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss the vegetables to ensure they are well-coated in the oil and seasoning.
- Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes, or until the cauliflower is golden brown and tender. Stir the vegetables halfway through the roasting time to ensure even cooking.
- While the cauliflower and onion are roasting, prepare the soup base. In a large pot, pour in 4 cups of vegetable broth and bring it to a simmer over medium heat.
- Once the roasted cauliflower and onion are done, carefully transfer them to the pot with the simmering vegetable broth. Stir to combine the ingredients.
- Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the mixture in batches to a countertop blender. Be cautious, as the mixture will be hot.
- After blending, return the soup to the pot (if using a countertop blender) and stir in 1 cup of heavy cream. Heat the soup over low heat until warmed through, but do not let it boil.
- Adjust the seasoning with additional salt and pepper to taste. If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency.
- Once the soup is heated and seasoned to your liking, remove it from the heat. Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.
Tips
- Choose a fresh, firm cauliflower with tight, white florets for the best flavor and texture.
- Don't rush the roasting process - letting the cauliflower and onions caramelize brings out deep, rich flavors that make this soup extraordinary.
- For extra creaminess, use full-fat heavy cream. If you're looking to make it even lighter, you can substitute with half-and-half or a non-dairy alternative.
- An immersion blender is your best friend for this recipe, but if you're using a standard blender, blend in small batches and remove the center lid piece to allow steam to escape.
- Experiment with garnishes like crispy bacon bits, fresh chives, or a sprinkle of smoked paprika to add extra depth and visual appeal.
- This soup freezes beautifully - make a double batch and store in individual portions for quick, healthy meals throughout the week.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 5g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 50mg
