Embrace the cozy warmth of this delicious and healthy Keto Roasted Cauliflower Garlic Soup. Rich in flavor and creamy in texture, this soup is perfect for those chilly evenings when you crave a comforting meal without the carbs. This dish is tailored for those following a keto lifestyle, combining roasted cauliflower and garlic for a hearty, satisfying bowl.
Ingredients
To make this delightful soup, you will need:
- 1 large head of cauliflower, cut into florets
- 1 whole bulb of garlic, top trimmed
- 2 tablespoons olive oil
- 4 cups chicken broth (or vegetable broth for a vegetarian alternative)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Equipments
Gather these kitchen tools for easy preparation:
- Baking sheet
- Aluminum foil
- Blender or food processor
- Saucepan
- Ladle
How to Make Keto Roasted Cauliflower Garlic Soup – Step By Step
Step 1:
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with aluminum foil. Place the cauliflower florets and trimmed garlic bulb onto the sheet. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the garlic securely in foil. Roast in the preheated oven for about 25-30 minutes until the cauliflower becomes tender and starts to brown.
Step 2:
Once the cauliflower and garlic are roasted, allow them to cool slightly. Then, remove the garlic cloves from their skins. Add the roasted cauliflower and garlic to a blender. Pour in the chicken broth and blend until the soup is smooth and creamy. If you prefer a chunky texture, blend less.
Step 3:
Transfer the blended soup into a saucepan. Add the heavy cream, stirring to combine. Heat over medium heat, bringing to a simmer. Taste and adjust the seasoning with salt and pepper. Stir occasionally to prevent sticking and to ensure the soup is evenly heated through.
How to Serve Keto Roasted Cauliflower Garlic Soup
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve it hot alongside keto-friendly bread or on its own to appreciate its rich, roasted flavors. For those who love a bit of texture, a sprinkle of crispy bacon or cheese on top adds an extra layer of taste.
Recipe Success Tips & Suggestions
For the best flavor, ensure the cauliflower florets and garlic are thoroughly roasted until they start turning golden brown. This enhances their natural sweetness. If you want to take this recipe up a notch, try incorporating some roasted nuts or seeds as a topping for a delightful crunch.
High-Protein Version: Boost Your Bowl!
For those looking to increase their protein intake, consider adding shredded cooked chicken or diced tofu to the soup before serving. This not only boosts the protein content but also makes the soup more filling, turning it into a complete meal.
Low Carb Variation: A Lighter Take on Flavor
If you’re focusing on being ultra low-carb, you can replace the heavy cream with coconut cream or almond milk. While this variation is lighter, it still delivers on flavor, maintaining the soup’s creamy texture without adding too many carbs.
Storage Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months. When reheating, warm slowly over medium heat, stirring occasionally for an evenly heated, smooth texture.
FAQs
- Can I freeze keto soup? Yes, you can freeze keto soup for up to 3 months.
- Is keto soup good for weight loss? Yes, it’s low in carbs and high in healthy fats.
- Can I use frozen cauliflower? Absolutely, just make sure to thaw and dry it before roasting.
- How can I make the soup thicker? Simmering the soup longer or adding additional cauliflower can thicken it.
- Is this soup gluten-free? Yes, this keto soup is naturally gluten-free.
Embrace Warmth with Every Sip: Final Thoughts
This Keto Roasted Cauliflower Garlic Soup is more than just a dish—it’s a comforting bowl of warmth and health. It’s perfect for a cozy night in or impressing guests with a sophisticated appetizer. We’d love to hear your thoughts! Please share your experience or any unique twists you’ve made in the comments below. If you love this recipe, remember to share it with your friends and family.
Keto Roasted Cauliflower Garlic Soup
Equipment
- Baking Sheet
- Blender
- Saucepan
- – Ladle
Ingredients
Main Ingredients
- 1 large head cauliflower cut into florets
- 1 bulb garlic top trimmed
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup heavy cream
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with aluminum foil. Place the cauliflower florets and trimmed garlic bulb onto the sheet. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the garlic securely in foil. Roast in the preheated oven for about 25-30 minutes until the cauliflower becomes tender and starts to brown.
- Once the cauliflower and garlic are roasted, allow them to cool slightly. Then, remove the garlic cloves from their skins. Add the roasted cauliflower and garlic to a blender. Pour in the chicken broth and blend until the soup is smooth and creamy. If you prefer a chunky texture, blend less.
- Transfer the blended soup into a saucepan. Add the heavy cream, stirring to combine. Heat over medium heat, bringing to a simmer. Taste and adjust the seasoning with salt and pepper. Stir occasionally to prevent sticking and to ensure the soup is evenly heated through.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve it hot alongside keto-friendly bread or on its own to appreciate its rich, roasted flavors.