Cauliflower Soup with Cheese
Loaded with cauliflower and two different types of cheese, this rich and tasty cauliflower soup recipe is both low carb and keto.
Servings: 4 people
Calories: 177kcal
Ingredients
- 2 tbsp butter
- 1 white onion diced
- 2 tsp garlic minced
- 1/4 cup flour
- 2 cups milk (any kind you like)
- 3 cups chicken broth or vegetable broth
- 2 tsp salt
- 1 mead cauliflower chopped
- 1 medium carrot shredded
- 1 cup Pepper Jack cheese shredded
- 2 cups sharp cheddar cheese shredded
- 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.3 cups chicken broth, 2 tsp salt, 1 medium carrot, 1 mead cauliflower
- 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.
Nutrition
Serving: 1cup | Calories: 177kcal | Carbohydrates: 14g | Protein: 17g | Fat: 17g | Fiber: 2g | Sugar: 7g