Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 large head cauliflower chopped into florets
- 1 small onion chopped
- 2 garlic cloves minced
- 4 cups chicken or vegetable broth low-sodium
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat and saute the onion and garlic until soft.
- Add the cauliflower florets and broth, bringing it to a boil. Reduce heat and simmer until the cauliflower is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and Parmesan cheese. Simmer for another 5 minutes until thickened.
- Season with salt and pepper. Garnish with fresh parsley and extra Parmesan if desired.
Notes
Chef's Tip: If using a countertop blender instead of an immersion blender, work in batches and vent the lid - hot soup expands fast and can blow the top off. Keto Swap: a traditional potato-based soup is replaced with cauliflower - it purees to the same creamy consistency with far fewer carbs.
Nutrition
Calories: 220kcal | Protein: 6g | Fat: 18g | Fiber: 3g
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