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Keto Soups

Fabulous Roasted Cauliflower Soup

When the weather turns chilly, nothing comforts like a warm bowl of soup. This roasted cauliflower soup has become my go-to for a satisfying keto meal that doesn't feel heavy. Roasting the cauliflower brings out a nutty sweetness, while garlic and thyme add depth. It's proof that simple ingredients can create something truly special.

15 min Prep time 60 min Cook time 75 min Total time 6 Servings 350 Calories
Fabulous Roasted Cauliflower Soup

Ingredients

  • heads cauliflower, separated into florets
  • cloves garlic, chopped
  • shallots, chopped
  • tablespoon olive oil
  • cups chicken broth
  • cup water
  • bay leaf
  • teaspoon dried thyme
  • cups heavy cream
  • salt and pepper to taste

Instructions

  1. Step 1

    Start by preheating your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, chopped garlic, and shallots in a large bowl until evenly coated. Spread the mixture on a roasting pan or rimmed baking sheet. Roast for about 30 minutes, or until the cauliflower is tender and golden brown at the edges. This step is key—it deepens the flavor. Once roasted, transfer the cauliflower mixture to a soup pot. Pour in the chicken broth and water, then add the bay leaf and dried thyme. Bring everything to a boil, then lower the heat and let it simmer for 30 minutes. The broth will absorb all those roasted notes. Remove the bay leaf and discard it. Now, puree the soup until silky smooth. I find an immersion blender easiest, but you can carefully work in batches with a standard blender. Return the puree to the pot and stir in the heavy cream. Season generously with salt and pepper. Heat the soup through, but don't let it boil after adding the cream. Serve it up in warm bowls.

Chef's Tip

I often set aside a handful of roasted florets before blending; they're perfect for garnishing each bowl and add a pleasant bite. A swirl of olive oil and a sprinkle of fresh thyme make it restaurant-worthy.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Gently reheat on the stove over low heat, stirring occasionally; avoid boiling to keep the cream from separating.

Variation Tips

For a lighter version, replace half the cream with additional broth. Add a teaspoon of smoked paprika when roasting the cauliflower for a deeper, smoky taste. Top with crispy bacon bits or a sprinkle of sharp cheddar for a heartier meal.

Frequently Asked Questions