Thick and Creamy Cauliflower Soup is a delicious, healthy low carb substitute for potato soup!
\nBlended with cream and served with crispy bacon, chives and shredded cheese, our Cauliflower Soup recipe is perfect for meal prep and reheats beautifully. Skip the bacon and make it vegetarian!<\/p>\n
CAULIFLOWER SOUP<\/p>\n
The BEST flavours are created when roasting your cauliflower rather than boiling it. Nothing beats the caramelized edges and buttery, nutty flavours you get from roasting the cauliflower together with onions and garlic to make the best cauliflower soup recipe!<\/p>\n
Vegetarian, low carb, Keto and IRRESISTIBLE!<\/p>\n
HOW DO YOU MAKE EASY CREAMY CAULIFLOWER SOUP<\/p>\n
When reading Roasted Cauliflower Soup you may be thinking, \u2018why not just boil it?\u2019 Why not make it easier? The truth is cauliflower is pretty bland and begs for flavour.<\/p>\n
You can flavour a boiled cauliflower soup with as many seasonings as you have, but it doesn\u2019t come close to the flavours that are naturally baked into roasted cauliflower.<\/p>\n
To add to those delicious flavours, you\u2019re going to mix cauliflower florets with smashed whole garlic cloves and sliced onion; drizzle over some olive oil and season with salt and pepper.<\/p>\n
Please Click on the\u00a0Next Page Arrow Button | > | Bellow<\/span>\u00a0For The Full Recipe and don\u2019t forget to SHARE with your Facebook friends. Enjoy!!!<\/strong><\/em><\/p>\n <\/p>\n 1 medium head cauliflower, broken into florets In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). Thick and Creamy Cauliflower Soup is a delicious, healthy low carb substitute for potato soup! Blended with cream and served with crispy bacon, chives and shredded cheese, our Cauliflower Soup … <\/p>\nINGREDIENTS<\/strong><\/span><\/h2>\n
\n1 medium carrot, shredded
\n1\/4 cup chopped celery
\n2-1\/2 cups water
\n2 teaspoons chicken or 1 vegetable bouillon cube
\n3 tablespoons butter
\n3 tablespoons all-purpose flour
\n3\/4 teaspoon salt
\n1\/8 teaspoon pepper
\n2 cups 2% milk
\n1 cup shredded cheddar cheese
\n1\/2 to 1 teaspoon hot pepper sauce, optional<\/p>\nDIRECTIONS<\/strong><\/span><\/h2>\n
\nIn a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).
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\nTest Kitchen Tips<\/strong>
\nFeel free to use 2-1\/2 cups of chicken or vegetable broth instead of water and bouillon.
\nMake this gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons cornstarch into the milk before adding it to the saucepan.<\/p>\n","protected":false},"excerpt":{"rendered":"