Low Carb Cauliflower And Leek Soup Recipes

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LOW-CARB CAULIFLOWER AND LEEK SOUP



Low-Carb Cauliflower and Leek Soup image

A low-carb, satisfying soup, perfect for fall!

Provided by jules

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h25m

Yield 8

Number Of Ingredients 12

1 head cauliflower, chopped into small florets
6 cloves garlic, peeled, or more to taste
4 tablespoons olive oil
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
½ cup salted butter
2 leeks, chopped, or more to taste
1 small onion, chopped
1 (32 ounce) carton chicken broth
2 cups heavy whipping cream
¼ cup shredded Cheddar cheese, or to taste
2 tablespoons bacon bits, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet.
  • Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.
  • Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes.
  • Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.
  • Serve topped with Cheddar cheese and bacon bits.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 10.9 g, Cholesterol 119.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 22.8 g, Sodium 1035.1 mg, Sugar 3.6 g

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