Keto Creamy Cauliflower Soup – Warm & Delicious

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Low Carb Creamy Cauliflower Soup
Low Carb Creamy Cauliflower Soup

As an entree, for lunch or dinner, our Keto Creamy Cauliflower Soup is perfect to curb a craving or as a classy low-carb side dish.

We’ve gone back to basics with this recipe and allowed the creamy, velvety smooth cauliflower to take center stage without being overwhelmed by the additional ingredients found in many other Cauliflower Soups.

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Keto Cauliflower Soup Ingredients

  • One pound of Cauliflower
  • One cup Heavy Cream
  • Two teaspoons of Salt
  • One teaspoon of Ground White Pepper
  • 1/2 teaspoon of Ground Nutmeg
  • Two ounces of Salted Butter

Instructions for making your Keto Creamy Cauliflower Soup

  1. Cut the cauliflower into evenly sized pieces and place into a saucepan
  2. Add the heavy cream to the saucepan and fill the pan with water until just the tips of the cauliflower are above the water.
  3. Bring the cauliflower to the boil and reduce to a simmer for 10 minutes, until very tender and easily broken apart with a spoon.
  4. Add the salt, pepper, nutmeg, and butter.
  5. Blend the soup with a Stick Blender, take care to ensure that you don’t splash yourself with the hot liquid. We recommend blending in short bursts until the mixture is smooth.
  6. Ladle the soup into 4 bowls to serve and enjoy.
Low Carb Creamy Cauliflower Soup

Keto Creamy Cauliflower Soup

As an entree, for lunch or dinner our Low Carb Creamy Cauliflower Soup is perfect to curb those cravings .
4.96 from 45 votes
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Course: Dinner
Cuisine: French, vegetarian
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4 servings
Calories: 337kcal
Author: Gerri

Ingredients

  • 1 lb Cauliflower
  • 1 cup Heavy Cream
  • 2 teaspoons Salt
  • 1 teaspoon Pepper white, ground
  • 1/2 teaspoon nutmeg ground
  • 2 oz Butter salted

Instructions

  • Cut the cauliflower into evenly sized pieces and place into a saucepan
  • Add the heavy cream to the saucepan and fill the pan with water until just the tips of the cauliflower are above the water.
  • Bring the cauliflower to the boil and reduce to a simmer for 10 minutes, until very tender and easily broken apart with a spoon.
  • Add the salt, pepper, nutmeg and butter.
  • Blend the soup with a stick blender, take care to ensure that you don't splash yourself with the hot liquid. We recommend blending in short bursts until the mixture is smooth.
  • Ladle the soup into 4 bowls to serve and enjoy.

Notes

Nutrition

Calories: 337kcal | Carbohydrates: 8g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 111mg | Sodium: 1007mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 76.7mg | Calcium: 70mg | Iron: 0.5mg

For more low-carb vegetarian options check out the recipes below

To make a larger batch of low carb creamy cauliflower soup adjust the servings on the recipe page above.

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