How to make low-carb cream of cauliflower soup

Print this recipe
Cream of cauliflower soup couldn't be easier to make. You only need a handful of ingredients and a blender to make it happen. Because of that, the recipe below becomes a go-to meal when you want something creamy and comforting. The real key to making this successful is using a good stock. Chicken stock is more full-flavored than vegetable stock, and many people have it on hand.
If you want to make this dish more interesting, crisp up a few slices of bacon and serve them on top as a garnish. Or add shredded chicken or pork into the soup after you puree it. If you want to keep it vegetarian, toss in some roasted vegetables to add texture. The possibilities are endless because this soup is essentially a comforting blank canvas of a meal.
Advertisement
Cooktop Cove
Low-carb cream of cauliflower soup
4
5 minutes
15 minutes
20 minutes
1 large cauliflower, cut into pieces
2 cloves garlic, peeled
4 cups chicken stock
1 cup heavy cream
1 cup cream cheese
Pinch nutmeg
Salt and pepper, to taste
In a large saucepan, heat the cauliflower, garlic and chicken stock over medium-high heat.
Simmer for 10 to 15 minutes, until the cauliflower is soft when pierced with a fork.
Add the heavy cream and cream cheese and transfer the contents to a high-powered blender. Blend until the contents are very smooth.
Return the soup to the pot and season with nutmeg, salt and pepper.
Advertisement
Resources
Print this recipe

You can eat these low-carb breakfast muffins on the go, and they're packed full of nutrients to fuel your body.
March 28   ·  
Advertisement
Even when going low carb, you can still get that delicious tuna casserole that you grew up on.
March 27   ·  
Looking for low-carb alternatives? We've got you covered!
March 26   ·  
A true dump and go chicken dinner that the whole family will love? This is it.
March 14   ·  
How do you go about achieving that balance of taste and low-effort?
March 23   ·  
March 16   ·