If you like potato soup, you are going to go wild for this Keto Cauliflower Soup. Creamy and cheesy, this is one of the most comforting soups that I have had. You can serve this as a meal on its own or as a side dish to a meaty main course. I like to top it with more shredded cheese, chives, and bacon for a Loaded Cauliflower Soup that never fails to delight.
There are times when I can't stand the thought of another piece of meat, and this is where soup comes in and keeps me on track.
I never get tired of this Keto Mushroom Soup, Low Carb Chicken Pot Pie Soup, or this Broccoli Cheese Soup.
You will find an assortment in my freezer at all times.
My latest obsession is this Keto Cauliflower Cheese Soup. It tips its hat to Potato Soup, while remaining low carb.
Make this cauliflower soup recipe once, and I think you will be hooked.
Ingredient Notes
- Start with a fresh head of cauliflower that’s bright white, tight, and heavy for its size. Skip any with brown spots. If you wrap it in paper towels and store it in a produce bag in the crisper, it’ll keep for about a week.
- Thyme adds great flavor—use dried, or about ½ tablespoon of finely chopped fresh thyme if you have it.
- I love using Instant Pot Chicken Bone Broth because it really boosts the flavor, but store-bought works too.
- For the cheese, I like a combo of sharp cheddar and smoked gouda for depth. Swiss or Gruyère are also great options if that’s what you have.
- Heavy cream keeps it rich and keto-friendly, though half-and-half works if you’re just keeping things low-carb.
Tools Needed to Make Low Carb Cauliflower Soup
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- Large pot
- Immersion blender
- Souper cubes (for freezing)
How to Make Keto Cauliflower Soup
Start by heating the butter in a large soup pot or Dutch oven over low heat.
Add the cauliflower, onion, garlic, and thyme.
Cover the pot and cook for five minutes.
Increase the heat to high and add the chicken broth. Bring to a boil, and then reduce the heat to a simmer.
Cook, occasionally stirring until the veggies are tender. This should take about 30 minutes. You are good to go when the cauliflower is fork-tender.
Remove the pot from the heat and blend with an immersion blender. Keep blending until the texture is smooth.
Return the pot to the heat and add the cheeses. Cook until the cheese melts.
Stir in the heavy cream and season to taste with salt and pepper. Top with chopped chives, bacon, and cheese if desired.
Keto Cauliflower Soup with Cream Cheese
Equipment
- Large Pot
- Immersion Blender
- Souper Cubes
Ingredients
- 2 tablespoons butter
- 1 large head cauliflower cut into florets
- ½ cup diced onion
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- 3 ½ cups chicken broth
- 4 ounces cream cheese diced
- 1 cup cheddar cheese
- ½ cup smoked gouda or more cheddar
- ½ cup heavy cream
- Salt and pepper to taste
- For garnish: chives and bacon
Instructions
- Heat the butter in a large pot over low heat. Add the cauliflower, onion, garlic, and thyme. Cover and cook for 5 minutes.
- Add the chicken broth to the pot and increase heat to high. Bring to a boil and then reduce the heat to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 30 minutes.
- Remove from heat. Using an immersion blender, puree the soup until very smooth. (You can also puree in batches using a blender.)
- Return the pot to medium-low heat and add the cream cheese and shredded cheeses. Cook until the cheese melts, about 5 minutes. Stir in the heavy cream and season to taste with salt and pepper.
Norma Rennie says
What amount of soup are the nutrition values for? Ie is thev8g carb per serving or for the whole pot?
Cindy says
Very good and easy to make. I made my chicken stock and left the cream out for people to add on their own
Wendy Polisi says
So glad you enjoyed it!
Janice Gatliff says
I see the nutrition facts, but it doesn’t say what a serving size is. Please advise
Kristy says
Is the nutritional information per serving or the whole recipe?
Beatrice says
I made this because I was craving potato soup. I added two cups diced Ham. I also made keto foccia bread to go with it. So yummy!! A keeper recipe.
Tess says
Very good flavor and easy to make I like texture in my soup and suggestions
Kristine says
This was good and very easy to make. Didn’t take 30 minutes to get cauliflower soft though. I had a really big head so I needed more cheese. I also added some smoked paprika to enhance the smoky flavor fro the cheese and bacon. Added a few sautéed shrimp to get a bit more protein and make it more filling.will make again.
Marjorie says
Delish-ish. Just finished eating. Recipe super easy and has good flavor. Just added a tad more thyme. I love thyme and substituted 4oz tub of feta cheese for gouda.
Virginia says
Just sounds Yummy. Starting first time making tonight. Can not wait for dinner.
Dawn Trentadue says
I plan on trying this recipe this week. While I know fresh is better, I tend to always have frozen veggies at hand. Any suggestions using frozen cauliflower?
David Crothers says
Great flavours & texture.
Jennifer says
Just made this for supper. Sooooo delicious! I set aside and loosely chopped some of the cooked cauliflower and added it at the end because I like a few chunks in the soup. No salt is actually needed because of all the salt from the cheese. I went heavy on the pepper, and added red pepper flakes. I think I will add some chopped kale the next time. This soup is so good that I could have eaten it after blending it and just added the cheese as a garnish. Used 1 piece of keto garlic toast cut into triangles to mop up the bowl. Great recipe! Thank you!
gay johnson says
This soup is absolutely delicious! You wouldn't know that there was no thickener - either potato or flour.