Low Carb Cauliflower Soup

Healthy and low-carb, roasted cauliflower soup is a delicious and filling dinner option, especially on cold winter evenings. The last touches are shredded cheddar and freshly ground pepper. There are just 5 net carbohydrates in each serving.

What am I going to tell you? My husband loved this cauliflower soup with onions that I cooked for him, and he even begged for seconds.
The guy had never eaten an onion without complaining (and, if we’re being really honest, gagging), so this was a major victory for him.
While he seems to like the taste, the texture seems to turn him off completely, so I’m on a quest to include onions into all of our soup recipes and see what he thinks.

This nutritious cauliflower soup was a huge success for my whole family, and I highly recommend it. When seeing it for the first time (let’s be honest – it isn’t the most visually appealing soup), my daughter turned her nose up at it, but after I encouraged her to try a taste, she happily devoured the whole bowl.
I’m delighted that soup season has arrived. This is something we’ll be eating a lot of!!!

This simple, creamy Low Carb Cauliflower Soup dish is a nutritious and filling meal for busy days and cold evenings alike! Make a large batch of this thick and silky soup, which may be ready in 30 minutes or less. Everyone likes healthy dishes that don’t need a lot of preparation time or include a lot of steps.


  • A large-sized cauliflower head, diced roughly.
  • A medium onion, you need to dice it well.
  • Celery stalk, I cut it into small slices.
  • A small carrot; finely diced.
  • 1 Stick.Of unsalted butter, divided.
  • Chicken/vegetable broth, you’ll need 7 to 8 cups.
  • 120 milliliters.Of half and half.
  • 240 milliliters.Of milk.
  • 3 small spoons.Of salt
  • Ground Pepper, to taste.
  • 6 large spoons.Of cornstarch, you can use flour instead.
  • 1 to 2 cups.Of sour cream.
  • Shredded cheese, for garnish.


Step 1: In a soup pot, melt 4 tablespoons of butter over medium heat, then add the chopped onion and simmer until the onion starts to brown.

Step 2: Then add the carrots and celery and simmer for another 5 minutes, stirring constantly. Finally, add the cauliflower and parsley and mix well to bring everything all together.

Step 3: After that, you need to simmer for 15 minutes, stirring occasionally, then pour in the broth and bring to a boil, then decrease heat and leave to simmer for another 15 minutes.

Step 4: In a separate pot, melt 4 big spoons of butter, stir in the flour with the milk, and cook until the flour is completely incorporated.

Step 5: Whisking continually, gently add the flour mixture to the melted butter while whisking constantly.

Step 6: Now, remove the pan from the heat and whisk in 1 cup of half-and-half; then return the pan to the soup pot with the broth and heat through.

Step 7: At this point, you need to cook for approximately 15 minutes, then taste to determine if any more spice is required.

Step 8: Before serving, pour the sour cream into a medium-sized mixing dish and stir until well combined. Stir in two ladles of hot soup broth until everything is well-combined.

Step 9: Pour the mixture into the big saucepan and stir well. And now, it’s ready to be served!!!


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