Loaded with cauliflower and two different types of cheese, this rich and tasty cauliflower soup recipe is both low carb and keto.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Appetizer
Cuisine: American
Keyword: cauliflower, soup
Servings: 4people
Calories: 177kcal
Ingredients
2tbspbutter
1white oniondiced
2tspgarlicminced
1/4cupflour
2cupsmilk(any kind you like)
3cupschicken brothor vegetable broth
2tspsalt
1mead cauliflowerchopped
1mediumcarrotshredded
1cupPepper Jack cheeseshredded
2cupssharp cheddar cheeseshredded
cooked bacon (Optional)as much as desired
Instructions
Melt butter in a large pot.
2 tbsp butter
Add the minced garlic and onion and cook until onions are tender.
1 white onion, 2 tsp garlic
Add flour and stir until the mix is clumpy.
1/4 cup flour
Gradually whisk in the milk.
2 cups milk
Add the broth, salt, carrot, and cauliflower and simmer for 15 minutes or until the cauliflower is tender. Transfer soup to a blender and pulse until smooth. Return it to the pot.
Add the cheese and stir until melted and combined with the soup. If you would like to add cooked bacon this would be a great place to add it in. Serve with extra cheese if desired.
1 cup Pepper Jack cheese, 2 cups sharp cheddar cheese, cooked bacon (Optional)
Notes
Optional add-ns include more cheese, cooked bacon, and for a little more spice, either red pepper flakes or hot sauce.This recipe makes approximately 7.5 cups of soup.