Cauliflower Cheese Soup Low Carb Recipe
Cauliflower Cheese Soup Low Carb Recipe – simple to make, low calorie, chunky, creamy and very tasty.
This amazing soup is ready in 30 minutes, made with basic ingredients and perfect for kids and adults.
This Cauliflower Cheese Soup Low Carb Recipe is one of my new favorites.
A similar soup, made with broccoli has been very popular around here for years.
But I’ve always wanted to make the version with cauliflower, instead of broccoli.
You may have heard of my love for cauliflower.
I recently posted this Bulgarian Easy Pickled Vegetables Recipe using cauliflower.
I’ve also shared some other cauliflower soup recipes, like this Cauliflower Kale Soup, Roasted Cauliflower and Asparagus Soup Recipe, Cauliflower and Olive Tapenade and also this Roasted Cauliflower And Boursin Soup.
Why I love this particular Cauliflower Cheese Soup recipe so much is because it is made with minimal ingredients, in minimal steps and uses no heavy cream or milk.
Yeah, I haven’t used cream or milk in this soup, but there is lots of white cheddar cheese in it.
How to make Cauliflower Cheese Soup?
I first cooked some onion and garlic in butter, then added the cauliflower florets and water.
I also used a seasoning called Vegetta which combined with the water plays the role of vegetable stock.
But if you don’t want to use it, you can just use vegetable stock.
Then cooked the cauliflower until tender.
I like to blend 1/2 of the soup and leave the rest of the cauliflower florets whole (slightly smashed), so the soup stays chunky.
I then add the cheese and adjust the taste by adding more slat and pepper, if necessary.
If you prefer smooth and creamy soups, you can just blend the whole soup.
To garnish the soup, I used some chopped bacon and parsley.
How to serve Cauliflower Cheese Soup Low Carb?
This Cauliflower Cheese Soup Low Carb Recipe is great to pair with a sandwich, light salad or enjoy on its own.
Cauliflower Cheese Soup Low Carb
- 1 head cauliflower medium, ( about5 cups)
- 2 tbsp butter
- 1 onion medium, chopped
- 1 clove garlic
- 5 cups water
- 1 tbsp Vegeta
- 1 1/2 cup shredded white cheddar cheese
- salt to taste
- 1/4 tsp black pepper
- chopped bacon for garnishing
- chopped parsley for garnishing
- 1 pinch ground nutmeg optional
In a large saucepan or pot, melt butter. Add onion and cook for 1 minute. Add garlic and cook for one more minute.
Add cauliflower, water, Vegeta, black pepper and nutmeg to the pot. Bring to a boil, then cover and simmer for 15-20 minutes, until cauliflower is tender.
Transfer 1/2 of the soup to a blender, and blend until smooth. Pout back to the pot. Add cheddar cheese. Stir.
Taste and add more salt and black pepper, if needed.
To serve, garnish with bacon and chopped parsley.
I used a seasoning called Vegeta, which combined with water acts like vegetable stock in this recipe. Vegeta contains salt.
Feel free to use 5 cups vegetable stock instead.
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