Low Carb Cauliflower Soup

            When I was in college, I purposely came home once a week to raid my family’s refrigerator. I was always looking for the leftover soups and dishes that I could bring back to the dorm with me.

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My mother always makes the best soups, I would expect nothing less than that since she learned from my Grandmothers.

            Cauliflower Soup is one of those soups that I cannot get enough of.

I am not sure what it is about it, cauliflower is not one of my favorite vegetables, so it does not make sense, really.  Cauliflower soup is warm and creamy, with no cream!

Frequently Asked Questions:

            What makes the flavor so good?

Being someone who is not a big fan of cauliflower, except this soup! I need to tell you that although this soup has simple and basic ingredients, it is the combination of the flavors all together that makes it taste so special.

            Is this diet friendly?

This soup is gluten free,  if you use cornstarch instead of flour. If you use cashews instead of butter, you can have this as a vegan soup.

            How do I store this?

I learned well in my college days, freeze it in airtight containers. This recipe does not make a big amount of soup. I cut it down for a smaller family size meal.

What do you need to make Cauliflower Soup

            ½ cup butter, unsalted and divided

            ½ onion, diced well

            1 celery stalk, cut into small slices

            1 carrot, finely diced

            1 large, or 2 small heads of cauliflower, diced roughly

            8 cups chicken broth, or vegetable broth

            1 cup half and half

            2 cups milk

            3 tsp salt

            Pepper to taste

            6 tbsp of flour ( or you can use cornstarch)

            1 very large cup of sour cream

How to make Cauliflower Soup:

FIRST STEP:

Melt 4 tbsp of butter in a soup pot

Add the diced onion and cook until the onion begins to brown

SECOND STEP:

Add in the carrots and celery, cook for an additional 5 minutes

Add in the cauliflower and the parsley

a)

b)

Stir to combine all

THIRD STEP:

Simmer for 15 minutes, stirring frequently

Add in the broth and bring to a fell boil, reduce heat and allow to simmer

In another saucepan, melt 4 tbsp of butter

FOURTH STEP:

Mix the flour with the milk and whisk to break apart any lumps

Add the flour mixture slowly to the melted butter, whisking constantly

FIFTH STEP:

Remove from the heat and stir in 1 cup of half and half

Add this mixture to the soup pot with the broth

Simmer for about 15 minutes

SIXTH STEP:

Test to see if more seasoning is needed

Before serving, use a medium sized mixing bowl and place the sour cream into it.

SEVENTH STEP:

Add two ladles of hot soup broth and stir to combine,

Pour into the large pot and stir well.

Tips:           

This soup works well serving sandwiches or Chef’s salad. It can be served with garlic cheese sticks or bread. Any number of fall vegetables can be added to this soup to make it a more filling meal. I like to sneak in some chopped spinach and not tell anyone. Why not let them think it is parsley? I chop it small enough so they would not know.

Low Carb Cauliflower Soup

Low Carb Cauliflower Soup

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • ½ cup butter, unsalted and divided           
  • ½ onion, diced well
  • 1 celery stalk, cut into small slices
  • 1 carrot, finely diced
  • 1 large, or 2 small heads of cauliflower, diced roughly
  • 8 cups chicken broth, or vegetable broth
  • 1 cup half and half
  • 2 cups milk
  • 3 tsp salt
  • Pepper to taste
  • 6 tbsp of flour ( or you can use cornstarch)
  • 1 very large cup of sour cream

Instructions

FIRST STEP:

Melt 4 tbsp of butter in a soup pot

Add the diced onion and cook until the onion begins to brown

SECOND STEP:

Add in the carrots and celery, cook for an additional 5 minutes

Add in the cauliflower and the parsley

Stir to combine all

THIRD STEP:

Simmer for 15 minutes, stirring frequently

Add in the broth and bring to a fell boil, reduce heat and allow to simmer

In another saucepan, melt 4 tbsp of butter

FOURTH STEP:

Mix the flour with the milk and whisk to break apart any lumps

Add the flour mixture slowly to the melted butter, whisking constantly

FIFTH STEP:

Remove from the heat and stir in 1 cup of half and half

Add this mixture to the soup pot with the broth

Simmer for about 15 minutes

SIXTH STEP:

Test to see if more seasoning is needed

Before serving, use a medium sized mixing bowl and place the sour cream into it.

SEVENTH STEP:

Add two ladles of hot soup broth and stir to combine,

Pour into the large pot and stir well.

Notes

This soup works well serving sandwiches or Chef’s salad. It can be served with garlic cheese sticks or bread. Any number of fall vegetables can be added to this soup to make it a more filling meal. I like to sneak in some chopped spinach and not tell anyone.

Why not let them think it is parsley? I chop it small enough so they would not know.