This keto roasted cauliflower soup is a wonderful comfort food! Enjoy a bowl of deliciousness!
I think that soup is comfort food in a bowl! And I don’t think soup should only be a cold weather food. We like it all times of the year! This roasted cauliflower soup can be made in under an hour and a half and the flavors will not disappoint! Roasting the cauliflower gives it a nutty and caramelized flavor that makes this soup even more tasty. The spices used include a combination that give this soup a nice depth of flavor. I hope you and your family enjoy it!
Let’s talk about roasting cauliflower!
Some simple tips for roasting cauliflower will result in an awesome and flavorful dish you’ll want to make often. First, make sure you use a baking sheet or pan large enough to allow the cauliflower to roast in a single layer. Second, to ensure your cauliflower doesn’t stick to the pan, line it with parchment paper. And third, stir the cauliflower at the halfway point in the roasting, to get both sides roasted. Since we are adding additional spices to the soup, we are simply roasting this cauliflower with olive oil, salt, and pepper.
How do I get the ideal consistency for this keto roasted cauliflower soup?
This is a matter of preference for you. We like this soup partially blended. This means about half of the cauliflower gets blended and the other half remains as intact florets. If you don’t want to blend it at all, you’ll still have an awesome tasty soup. But blending is one of the things that we are using to thicken this soup. So, if you choose not to blend any of it, you’ll have a thinner soup. Some people like to completely puree their cauliflower soup. You could do this as well. I love my immersion blender…love it! You could also use a regular blender for this recipe.
If you’re looking to do a soup & salad meal, here are a couple of our favorite salad recipes!
Caesar Salad with Keto Croutons
Helpful Hints:
*Line your baking sheet/pan with parchment paper to keep your cauliflower from sticking to the pan. It also makes for a much easier clean up!
*You can use an immersion blender or a stand blender for this recipe.
Main Kitchen Equipment and Utensils:
- Large baking sheet or pan
- Large stockpot
- Immersion blender or stand blender
Splash of Encouragement:
***Your words can be helpful and healing to others***
Keto Roasted Cauliflower Soup
This keto roasted cauliflower soup is a wonderful comfort food! Enjoy a bowl of deliciousness!
Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 6 sliced bacon, fried and crumbled
- 2 tablespoons reserved bacon grease
- 2 tablespoons onion, diced
- 2 tablespoons red pepper, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon parsley
- 1 teaspoon smoked paprika
- ½ teaspoon ginger, ground
- ½ teaspoon turmeric, ground
- 2 tablespoons butter
- ⅓ cup heavy whipping cream
- 1 cup shredded mozzarella cheese
- Additional shredded mozzarella cheese, optional
Instructions
1. Pre-heat oven to 400 degrees. Line the bottom of a large baking sheet or pan with parchment paper.
2. In a large mixing bowl, toss chopped cauliflower with olive oil. Stir to coat. Sprinkle cauliflower with salt and pepper.
3. Roast cauliflower for 30 minutes, stirring at the halfway point.
4. While cauliflower is roasting, fry and crumble bacon. Set aside. Reserve 2 tablespoons of bacon grease and place in a large stockpot.
5. Over medium heat, saute onion and red pepper in the bacon grease, stirring occasionally, until vegetables are softened, about 5 minutes. Add garlic during last minute.
6. Add chicken broth, roasted cauliflower, parsley, smoked paprika, ginger, and turmeric. Stir to combine. Increase heat to high.
7. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
8. Using an immersion blender, partially blend the soup, leaving some pieces of cauliflower unblended. Alternately, you can pour a portion of the soup into a blender and blend that way adding blended portion back to stockpot.
9. Add butter, heavy cream, and mozzarella cheese to the soup. Stir and simmer until cheese is melted, about 5 minutes.
10. Top with additional shredded mozzarella cheese, if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 31gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 64mgSodium: 1552mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 5gProtein: 16g
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.
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