Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped chives for garnish
- Optional: cooked shredded chicken or turkey for added protein
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Add cauliflower and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cauliflower is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Return the soup to the pot and stir in heavy cream, salt, and pepper. Heat through gently, being careful not to boil.
- Serve hot, garnished with chopped chives and/or shredded chicken or turkey, if desired.
Notes
For a thicker soup, use less chicken broth. For a thinner soup, use more. You can substitute the heavy cream with coconut cream for a dairy-free option. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Feel free to add other low-carb vegetables like broccoli, spinach, or zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg