If you’re on a low-carb diet, this low-carb cauliflower soup will be the most amazing recipe you’ll rotate into your diet. It is rich and creamy. However, the thickness and creaminess don’t come just from cheese and cream. You’ll learn how to thicken the low-carb, gluten-free way. Enjoy it at room temperature in the summertime!
This is an amazing option for your gluten free low-carb diet. This thick and creamy soup is loved by everyone, even cauliflower haters. The cauliflower tastes like potatoes instead.
Course
Soup
Cuisine
American
Ingredient Keyword
Cauliflower, cheese, cream
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings6cups
Ingredients
9tablespoonsbutterdivided (or coconut oil for dairy-free)
1/2cupfinely chopped celery
1/4cupchopped yellow onion
2cupscauliflower floretsdiced small
3-1/2cupsgluten-free low-sodium chicken brothBetter Than Bouillon “Organic” Reduced-Sodium is gluten free
1/4cupheavy whipping creamwarmed (or cashew milk)
1/4teaspoonsalt or to taste
1/4teaspoonground black pepperor to taste
1teaspoonxanthan gum*
3cupsfinely shredded cheesenot packed (I used 4-cheese Mexican blend from Sam's Club) (or Follow Your Heart for dairy-free)
Chopped celery leaves, bacon bits for garnish, or more cheesefor garnish
Instructions
Melt 8 tablespoons butter in a 3-quart saucepan. Add the celery and onion and saute until tender and the onion is translucent.
Add the cauliflower, stir and saute for 5 more minutes.
Add the broth, salt, and pepper. Allow to simmer a little more.
While the soup continues to cook, add the xanthan gum to 1 tablespoon melted butter and stir with a butter knife. Stir in the warm cream and add to the soup.
Stir and slowly add the cheese 1 cup at a time, stirring after each addition until it melts.
Taste the soup and add additional salt and pepper if desired.
Serve with chopped celery leaves, chives, or bacon bits.
Tips
*For a gum-free option, use equal amounts of agar agar soaked in about 1 tablespoon hot water.