In under an hour, you can make this delicious creamy keto cauliflower and smoked Gouda soup! This is the perfect rainy day or any day comfort soup recipe!
Some days you just need a big bowl of rich and creamy soup! This creamy keto cauliflower and smoked gouda soup will satisfy that need. You don’t have to give up your favorite comfort foods when you go keto and low carb. This delicious soup comes in at just 4.5 grams of carbs per serving!
What vegetables are in this creamy keto cauliflower and smoked gouda soup, and are they all keto?
I used a variety of vegetables in this soup and yes, they are all keto. Cauliflower is the star veggie of the dish! Cauliflower is a great choice for low carb dishes. It is a low carb and low-calorie food. It contains vitamin C, vitamin K, calcium, folate, magnesium, and potassium. Cauliflower is also a good source of fiber. There is also red pepper, onion, celery, and garlic in this recipe. One of the ways to get great flavor in savory recipes is to use small amounts of these ingredients. I measure my ingredients, so I know exactly what I’m eating and what the carb count is in every dish I make.
How do you make this soup creamy and still make it low carb and keto?
There are a few things in this recipe that make it creamy and low carb. First, adding the heavy cream early in the recipe allows it to thicken the soup as it simmers. Second, this soup relies on xanthan gum as a thickener. Xanthan gum contains no carbs and does a great job as a thickener. Just remember a little bit goes a long way! The last thing that makes this soup thick and creamy is the cheese.🧀 I find the best way to incorporate the cheese in this recipe is to add 1 cup of cheese at a time and then stir until it is melted and smooth before adding the next cup.
Do you have any hints for making this creamy keto cauliflower and smoked gouda soup?
There are a few tips I have for this recipe. First, I start by cutting up all my vegetables at once. Then, while the cauliflower is cooking, I take this time to fry my bacon. I like to cut up my raw bacon with a kitchen scissors and fry it over medium heat until it’s done to my liking. I fried 16 ounces of bacon when I made this recipe. 12 ounces were added to the soup and the reserved 4 ounces were used as a topping for the soup. Last, if you have leftovers, this soup re-heats well in the microwave or on the stovetop.
Can’t get enough keto soup recipes? Here are some more I think you’ll enjoy!
Creamy Keto Chicken and Rice Soup
Low Carb Keto Broccoli Cheese Soup
Low Carb Keto Unstuffed Cabbage Soup
Helpful Hints:
*You could use chicken broth or a combination of vegetable broth and chicken broth in this recipe if you’d prefer.
*Add your cheese, 1 cup at a time, allowing the cheese to melt completely after each addition.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***These things I have spoken to you, that My joy may remain in you, and that your joy may be full. John 15:11***
Creamy Keto Cauliflower and Smoked Gouda Soup
In under an hour, you can make this delicious creamy keto cauliflower and smoked Gouda soup! This is the perfect rainy day or any day comfort soup recipe!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup diced red pepper
- 3 tablespoons diced red onion
- 1 medium celery stalk, chopped
- 3 garlic cloves, minced
- 1 large head cauliflower, chopped (5-6 cups)
- 6 cups vegetable broth
- 1 cup heavy whipping cream
- 1 teaspoon smoked paprika
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1½ teaspoons xanthan gum
- 2 cups shredded cheddar cheese
- 2 cups shredded smoked gouda cheese
- 12 ounces bacon, fried and crumbled
- Optional toppings: parsley, additional bacon, additional shredded cheddar cheese
Instructions
1. In a large stockpot, over low heat, add butter and olive oil.
2. When butter is melted, add red pepper, onion, and celery. Increase heat to medium.
3. Saute vegetables for 5 minutes, adding garlic during last minute.
4. Add cauliflower, vegetable broth, heavy cream, smoked paprika, nutmeg, salt, and pepper. Stir to combine ingredients.
5. Increase heat to high and bring to a boil. Decrease heat to medium high. Cover, and cook until cauliflower is fork tender, 15-20 minutes.
6. Decrease heat to medium low. Sprinkle xanthan gum over soup mixture. Stir to combine. Simmer, stirring occasionally, until mixture starts to thicken, 2-3 minutes.
7. Add cheese, 1 cup at a time, allowing cheese to melt after each addition, stirring occasionally. Add bacon and stir to combine.
8. Serve immediately. Top with parsley, additional bacon, and additional shredded cheddar cheese as desired.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 475Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 117mgSodium: 1459mgCarbohydrates: 7gNet Carbohydrates: 4.5gFiber: 2.5gSugar: 4gProtein: 24g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
Absolutely delicious. I did substitute the bacon for smoked sausage because that’s what I had at the house. Very tasty and super easy to make
ZsaZsa, thank-you! I’m so glad you enjoyed it. I bet it was amazing with smoked sausage!
It definitely was
Awesome! I’ll have to try it that way! Thanks again!