Venice
A rich and savory roasted garlic and cauliflower soup that’s keto-friendly and packed with flavor. The roasted garlic adds a deep, caramelized taste that pairs beautifully with creamy cauliflower.
Servings: 4 servings
Calories: 240kcal
Ingredients
- 1 large head cauliflower chopped into florets
- 1 whole bulb garlic
- 2 tbsp olive oil
- 4 cups chicken or vegetable broth low-sodium
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
Instructions
- Preheat the oven to 400F. Cut the top off the garlic bulb, drizzle with olive oil, and wrap in foil. Place the garlic and cauliflower florets on a baking sheet, drizzle the cauliflower with olive oil, and roast for 25-30 minutes until golden and tender.
- Squeeze the roasted garlic cloves out of their skins and add to a blender with the roasted cauliflower. Add the broth and blend until smooth.
- Pour the blended mixture into a pot, stir in the heavy cream and Parmesan cheese, and simmer for 10 minutes.
- Season with salt and pepper, garnish with fresh thyme if desired, and serve warm.
Notes
Chef's Tip: Don't skip roasting the garlic whole in its skin - squeezing out the softened cloves gives a mellow, sweet flavor raw garlic simply can't match. Keto Swap: a traditional potato-based soup is replaced with roasted cauliflower - roasting first adds a caramelized depth that plain boiled cauliflower doesn't have.
Nutrition
Calories: 240kcal | Protein: 7g | Fat: 20g | Fiber: 3g
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