Keto cauliflower soup – creamy keto soup
This keto cauliflower soup with cream cheese is a creamy light dinner with only 5.9g of net carbs per serve. Plus, the recipe has a dairy-free keto vegan option, so keep reading!
What is a low-carb cauliflower soup ?
A low-carb cauliflower soup is made of roasted cauliflower and doesn’t contains any starchy vegetables like potatoes or sweet potatoes. The ingredients you need to make a flavorsome keto cauliflower soup are:
- Cauliflower – make sure you cut the cauliflower into small florets and measure precisely in grams/oz or cups. If you are missing too much cauliflower the soup will have a less creamy texture. In case you are wondering, yes, cauliflower is keto friendly, but it’s one of the rare vegetables that has lower net carbs once cooked!
- Celery
- Vegetable stock – I recommend using low-sodium stock to prevent the soup from becoming too salty
- Olive oil
- Onion
- Garlic
- Softened cream cheese
- Thyme
Creamy cauliflower soup
The secret to make a creamy cauliflower soup without adding starchy vegetables like potatoes is the cream cheese. I love to use a French soft cream cheese called Kiri. However, you can use any cream cheese brand you love. Also make sure your cream cheese is soft, at room temperature or it won’t combined as well in the soup.
How to make the keto vegan cauliflower soup?
Cream cheese is a dairy product therefore this recipe is not vegan. If you are on keto and dairy-free diet, I recommend using 2/3 cup of canned full-fat coconut cream instead of the cream cheese. This will bring a very similar creamy texture to your soup. Plus, if you are after a creamier soup sprinkle 1/4 teaspoon of xanthan gum onto the soup!
How to serve your soup?
The best way to serve this creamy cauliflower soup is to add a drizzle of heavy cream and handful of grated cheddar. Other delicious toppings or sides are:
- Bacon pieces
- Toasted sliced almonds
- Fresh parsley or thyme
- Almond crackers – try some crackers on the side of your soup, almonds and cauliflower are a perfect match
- Keto bread rolls – my keto bread rolls are delicious dunked into this soup!
More keto soup recipe ideas
I recommend you also try:
Made this keto roasted cauliflower soup? Share your picture with me on Instagram
XOXO Carine
Keto cauliflower soup
Ingredients
- 4 tablespoons Extra virgin olive oil divided
- 5 small Garlic clove , peeled
- 1 large head of cauliflower - 8 cups (950g/33 oz) cut into small pieces 2 inches
- 1/4 teaspoon salt
- 1/4 teaspoon Pepper
- 1 medium Onion , peeled, finely chopped
- 1/2 cup celery diced
- 1/2 teaspoon thyme
- 4 cups vegetable broth reduced salt broth if preferred to not get a too salty soup
- 3 oz Cream Cheese cubed - I used French Kiri Cream cheese
Serving suggestion per bowl
- 1 handful Grated Cheddar
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 200C (400F).
- Cut the cauliflower head into small florets (1-2 inches size) and measure the exact amount required by the recipe, grams/oz is the best for precision. This step is very important to get the perfect creamy texture.
- Place the cauliflower florets on a large baking sheet making sure they don't overlap. If your baking sheet is too small, spread the florets on two baking sheets. Add peeled garlic cloves and toss all the vegetables with 2 tablespoons of olive oil to coat.
- Sprinkle salt, pepper and bake for 20 minutes until fragrant and slightly golden on top.
- Meanwhile, in a large cast iron pan or non stick pot, warm 2 tablespoons of olive oil over medium heat.
- Add diced onion, celery and thyme and cook until fragrant, translucent and soft, roughly 3-4 minutes.
- Add roasted cauliflower florets/garlic cloves and vegetable stock - I recommend low sodium stock to not make the soup too salty. Bring to boil then simmer for 20 minutes, until cauliflower is soft.
- Stir in softened cubes of cream cheese and use an immersion blender to create a smooth soup.
- Serve with a drizzle of heavy cream, grated cheddar, fresh parsley or toasted sliced almonds.
Leave a comment
Flavorful, nice texture, and easy to make! Will put in my “keeper” recipe files and definitely make again!
Can you freeze this soup? Also, would it be ok to use bone broth in substitution for the vegetable broth?
Sure, it will freeze well in airtight container. Defrost the day before and rewarm in a saucepan or microwave. Any broth will be delicious in this recipe. XOXO Carine
Please unsubscrube me! Thank you
Hi, I am happy to unsubscribe you from my mailing but however, to do so, I need to know which email address you used to subscribe. Otherwise, any email you receive from me has a unsubscribe button at the bottom of the email, click and follow the unsubscribe process. XOXO Carine