Nothing like a hot bowl of soup on a cold day. If you are looking for a new recipe to try, check out this low carb creamy roasted cauliflower soup.
Low Carb Creamy Roasted Cauliflower Soup
One of the best things about this low carb creamy roasted cauliflower soup is it can be enjoyed on lots of different diets. It is low carb, sugar-free, gluten-free, vegetarian and can be made vegan as well.
To make a vegan version, simply use a plant-based butter.
This soup has a thick creamy texture. If you like your soup a little thinner, you can add in an extra half cup broth to thin it down a little more. However, I think you will enjoy it just the way it is.
If you are not watching carbs and looking for a good bread recipe to go with it, here are two to check out.
How To Make This Recipe:
The first thing you need to do is to preheat the oven to 425 degrees F.
Next, put the chopped cauliflower and sliced onion on a large nonstick or greased baking sheet. Toss the cauliflower with 2 tablespoons olive oil and season with salt and pepper.
Place the baking sheet in the preheated oven for 30-35 minutes. You want to flip the veggies over about halfway through to that it gets roasted on both sides.
Now you want to add the butter in a soup pot over medium heat. Let the butter melt then add in the minced garlic. Cook the garlic for about 1 minute or until fragrant.
Next, pour the vegetable broth into the soup pot with the garlic and turn up the heat to medium-high.
Remove the cauliflower from the oven and add it and the onions to the soup pot. Season with nutmeg and a little salt and pepper. Bring soup mixture to a simmer. Then cook for about 15 minutes.
Now remove the pot from heat and allow soup to cool slightly before pouring into the blender. You may need to do it in batches so you do not overfill the blender.
Or, if you have an immersion blender, you could use that instead right in the pot.
After you have it all mashed up, pour the soup back into the soup pot if using a blender. Give it a taste. If you like yours a little saltier, stir in a generous sprinkling of salt and give it another stir.
Scoop into bowls and serve warm garnished with some chopped fresh parsley and a few small pieces of roasted cauliflower if desired.
If you do not eat all of the soup right away, you can store it in an airtight container in the refrigerator for up to 4 days.
Low Carb Creamy Roasted Cauliflower Soup
Nothing like a hot bowl of soup on a cold day. If you are looking for a new recipe to try, check out this low carb creamy roasted cauliflower soup.
Ingredients
- 3 Cloves Garlic minced
- 1 Large White Onion sliced
- 1 Large Head of Cauliflower chopped
- Sea Salt to taste
- Black Pepper to taste
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Butter plant-based butter also works
- 1/8 Tsp Nutmeg
- 32 oz Vegetable Broth
Instructions
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Preheat the oven to 425 degrees F.
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Add chopped cauliflower and sliced onion on a large nonstick or greased baking sheet. Toss the cauliflower with 2 tablespoons olive oil and season with salt and pepper.
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Place in oven for 30-35 minutes. Flip the veggies over about halfway through.
-
Add butter in a soup pot over medium heat. Let the butter melt then add in the minced garlic. Cook the garlic for about 1 minute or until fragrant.
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Pour the vegetable broth into the soup pot with the garlic and turn up the heat to medium-high.
-
Remove the cauliflower from the oven and add it and the onions to the soup pot. Season with nutmeg and a little salt and pepper.
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Bring soup mixture to a simmer. Then cook for about 15 minutes.
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Remove the pot from heat and allow soup to cool slightly before pouring into the blender.
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Blend in blender until creamy (may need to do in batches so as not to overfill blender). Or, if you have an immersion blender, you could use that instead right in the pot.
-
Pour the soup back into the pot if using a blender. Give it a taste. If you like yours a little saltier, stir in a generous sprinkling of salt and give it another stir.
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Scoop into bowls and serve warm garnished with some chopped fresh parsley and a few small pieces of roasted cauliflower if desired.
Recipe Notes
Store it in an airtight container in the refrigerator for up to 4 days.
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