Description
Rich, velvety, and packed with flavor, this Creamy Garlic Cauliflower Soup is a low-carb dream. With the bold kick of Parmesan basil garlic butter and the smooth blend of cauliflower and cream, this soup is the perfect balance of comfort and keto. It’s indulgent without the carbs — cozy up with a bowl tonight.
Ingredients
5 tbsp Chef Shamy Parmesan Basil Garlic Butter
1 onion, diced
1 head cauliflower, chopped
4 cups vegetable stock
3 sprigs fresh thyme
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
In a large pot, melt the garlic butter over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
Add chopped cauliflower, thyme, and vegetable stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes until cauliflower is tender.
Remove thyme sprigs. Blend the soup using an immersion blender or in batches in a regular blender until smooth.
Stir in heavy cream and Parmesan cheese. Simmer for 5 minutes, stirring until creamy and well combined.
Season with salt and pepper to taste. Serve hot with an extra sprinkle of cheese or a swirl of cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420/serving
- Fat: 38g/serving
- Carbohydrates: 10g/serving
- Protein: 12g/serving