Cheesy Cauliflower Soup (Low Carb)


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Cheesy Cauliflower Soup
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Soup
Cuisine American
Healthy Dishes Low-Carb
Prep Time 40
Cook Time 30
Passive Time 5
Servings
Course Soup
Cuisine American
Healthy Dishes Low-Carb
Prep Time 40
Cook Time 30
Passive Time 5
Servings
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F. Place cauliflower florets on a greased baking sheet. Bake at for 30 minutes.
  2. Melt butter in a large stock pot. Add celery and carrot; saute for 5 minutes. Add baked cauliflower, chicken broth, salt, white pepper, and thyme. Bring to a boil, then simmer for 20 minutes, or until vegetables are soft. Remove from heat and allow to cool for 5 minutes.
  3. Using an immersion blender, process soup until smooth*. Add heavy cream and stir. Add cheddar cheese 1/4 cup at a time, stirring to melt between each addition. Add Parmesan and stir to melt. Check for seasoning, then serve in soup bowls. Garnish with crushed Parmesan crisps.
Recipe Notes

Per Serving (excluding unknown items): 199 Calories; 16g Fat (72.9% calories from fat); 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 717mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

* If using a table top blender, be sure to process in
small batches. Lift the corner of blender top to prevent
vacuum effect and heat explosions.

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