This roasted cauliflower soup gets loads of flavor from the roasted cauliflower and cheese.
Per serving: 419 calories, 34g fat, 20g protein, 8g carbs, 3g fiber = 5 net carbs
Heat oven to 400 degrees.
Place cauliflower on a large rimmed baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and cayenne pepper and stir to coat.
Roast cauliflower for 20 minutes, stirring once halfway through cooking.
When cauliflower has finished roasted, add the remaining tablespoon of olive oil to a large soup pot or dutch oven over medium heat.
Add the onion and garlic to the oil and cook for 5 minutes or until onions are soft and translucent.
Add the chicken broth to the pot along with the roasted cauliflower and bring to a boil. Reduce to a simmer and cook for 15 minutes.
Use a potato masher to the mash the cauliflower.
Stir in the heavy cream, cream cheese, and grated cheddar until smooth and creamy.
Serve with additional cheese, if desired.
Use vegetable broth to make this dish vegetarian.
Top this off with grated cheddar, green onions, and fried bacon.