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With just a few simple ingredients, this Easy Cauliflower Soup is simple to make , keto, gluten free, low carb and sugar free!
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4.43 from 7 votes

Creamy Cauliflower Soup

With just a few simple ingredients, this Easy Creamy Cauliflower Soup is simple to make , keto, gluten free, low carb and sugar free!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, dinner, lunch, main dish, Soup
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 4 servings
Calories: 343kcal
Author: Lauren Kelly

Ingredients

  • 1 cup yellow onion, chopped (medium)
  • 1 tablespoons butter
  • 1 head cauliflower, cut into florets, 6-8 cups
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 1 teaspoon garlic, minced
  • teaspoon ground clove
  • 4 cups chicken broth, I use bone broth
  • 1 cup heavy whipping cream
  • For garnish:
  • 1 cup cheddar cheese, shredded
  • 4 slices bacon, crumbled
  • 2 green onions (or scallions), chopped

Instructions

  • Chop head of cauliflower head into florets. (About 6-8 cups)
  • In a heavy bottom saucepan over medium heat, add butter and onion. Cook for 2 minutes or until the onion is softened.
  • Stir in the cauliflower florets and cook for 4-5 minutes. Mix until all florets are warm and covered with onion/butter mixture.
  • Season with salt, pepper, onion powder, clove and garlic.
  • Add chicken broth and cream and bring to a boil. Cook until all florets are tender. (15-20 minutes).
  • Remove from the heat and with an immersion blender puree the soup.
  • Top with bacon, chives and cheese!

Notes

The yellow onion can be substitute by a red onion (color of soup may change).
Clove can be substitute with nutmeg. I like clove as it gives a nice peppery taste.
Chicken broth can be replaced by chicken bouillon.
If you don’t want to add cream, simply replace the 1 cup of cream with 1 cup of broth.  This will create a thinner consistency.
Instead of using an immersion blender, you can mix the soup into a high powered blender.
To store in the refrigerator: Please cooled soup in an airtight container and store in the refrigerator for up to 5 days. 
To store in the freezer: Please cooled soup in an airtight container and store in the freezer for up to 3 months.  Defrost overnight in the refrigerator.
To reheat: Place defrosted or soup (if stored in the refrigerator) in a large pot and heat for 25-20 minutes while stirring frequently.

Nutrition

Calories: 343kcal | Carbohydrates: 6g | Protein: 13g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1513mg | Potassium: 366mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1254IU | Vitamin C: 20mg | Calcium: 270mg | Iron: 1mg