cauliflower soup recipe
Thick and Creamy Cauliflower Soup is a delicious, healthy low carb.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 3 tablespoons olive oil divided
- Kosher salt and freshly ground black pepper
- 2 cloves garlic pressed or minced
- 1 heads cauliflower cut into florets
- 1 onion diced
- 2 cups vegetable stock
- 1/2 cup heavy cream
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.
Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes.
Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-5 minutes.
Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, Puree with an immersion blender until desired consistency is reached.
Stir in heavy cream; season with salt and pepper, to taste.add more vegetable stock as needed until desired consistency is reached.
Calories: 251kcal | Carbohydrates: 13g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 526mg | Potassium: 492mg | Fiber: 3g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 72mg | Calcium: 60mg | Iron: 1mg