Creamy Keto Cauliflower Cheddar Soup
A rich, velvety soup built on roasted cauliflower and sharp cheddar with cream cheese for body, keeping carbs low without sacrificing flavor. Ready in about thirty minutes of active time.
Ingredients
- 4 cups cauliflower florets, roughly chopped
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups low-sodium chicken broth (or vegetable broth)
- 4 oz cream cheese, cubed, softened
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp smoked paprika
Instructions
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1
Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 small diced yellow onion and cook, stirring occasionally, until softened, about 5 minutes. Add 3 cloves minced garlic cloves and cook 1 minute more.
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2
Add 4 cups roughly chopped cauliflower florets and 4 cups low-sodium chicken broth (or vegetable broth) to the pot. Bring to a boil, then reduce heat and simmer until the cauliflower is very tender, about 15 minutes.
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3
Remove the pot from heat. Using an immersion blender (or carefully working in batches with a countertop blender), blend the soup until completely smooth.
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4
Return the pot to low heat. Add 4 oz cubed, softened cream cheese and stir until fully melted and incorporated.
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5
Stir in 1/2 cup heavy cream and 1 tsp Dijon mustard. Then add 2 cups shredded sharp cheddar cheese a handful at a time, stirring after each addition until fully melted.
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6
Season with 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp smoked paprika. Taste and adjust seasoning. Serve hot.