Creamy Cauliflower Soup
This creamy cauliflower soup recipe is the best! Roasted cauliflower makes this taste amazing. The perfect low-carb alternative and also simple to make!
Servings: 7 servings
- 1 large head cauliflower cut into florets
- 1/4 tsp sea salt
- 3 tbsp olive oil
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tbsp fresh thyme
- 8 oz cream cheese (softened)
- 1/4 tsp black pepper (to taste)
- 6 slices bacon
- 1/2 cup shredded cheddar cheese
- chopped green onion (if desired)
Preheat the oven to 425 degrees F. Line a large baking sheet with foil and spray with cooking spray.
Mix the cauliflower florets with the 2 tablespoons of olive oil and sea salt. Spread on your greased and lined baking pan. Roast in the oven for 20 minutes or until browned on the edges. Make sure the cauliflower is soft.
Heat the remaining tablespoon of olive oil in a pot over medium heat. Add the minced garlic and thyme. Saute for about a minute.
Add the chicken broth and roasted cauliflower. Bring to a boil, then reduce to a simmer for 8 minutes.
Use a slotted spoon to remove the cauliflower pieces. Puree the pieces using a immersion blender until completely smooth. Then add the smooth cauliflower mixture back to the pot and stir.
Cut the softened cream cheese into cubes then add to the soup. Use the immersion blender again to mix in the cream cheese until melted and smooth.
Add in a pinch of salt and pepper to taste
Saute bacon in a large pot over medium heat until crisp. Transfer bacon to a paper towel-lined plate and then crumble into pieces.
Serve the soup on bowls and top with the shredded cheese and bacon crumbles. You can also sprinkle some chopped green onion if desired.
Serving: 7g | Calories: 315kcal | Carbohydrates: 9g | Protein: 9g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 890mg | Potassium: 567mg | Fiber: 3g | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 69.2mg | Calcium: 131mg | Iron: 1.2mg