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healthy cauliflower soup in white bowl
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Roasted Cauliflower Soup

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
Course Soup
Cuisine American
Keyword keto, low carb
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 bowls
Calories 419kcal
Author Karly Campbell

Ingredients

  • 32 ounces cauliflower florets
  • 3 tablespoons olive oil divided
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 4 ounces cream cheese
  • 2 cups grated extra sharp cheddar cheese

Instructions

  • 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.

Notes

Use vegetable broth to make this dish vegetarian.
Top this off with grated cheddar, green onions, and fried bacon. 

Nutrition

Calories: 419kcal