This mushroom cauliflower soup proves you don't need potatoes for a creamy, satisfying soup. Cauliflower blends into silky smoothness while adding nutrition and keeping carbs low - perfect for keto dieters or anyone watching their carbs.
The combination of earthy mushrooms and mild cauliflower creates a soup that's comforting without being heavy. Roasting the cauliflower first adds depth and sweetness.
Why Cauliflower?
- Low-carb: Keto-friendly
- Creamy: Blends beautifully
- Mild: Takes on flavors
- Nutritious: Vitamin C, fiber
Roasting Tips
- High heat (425°F)
- Cut into small florets
- Don't crowd the pan
- Golden brown edges
Serving Suggestions
- Fresh thyme
- Crispy bacon bits
- Parmesan shavings
- Keto dinner option
Mushroom Cauliflower Soup
Creamy low-carb soup with mushrooms and cauliflower.
Nutrition per serving
185Calories
6gProtein
12gCarbs
14gFat
4gFiber
4gSugar
Ingredients
Instructions
-
Roast cauliflower. Toss cauliflower with olive oil, salt, and pepper. Roast at 425°F for 20 minutes until golden.
-
Sauté mushrooms. Melt butter in a large pot. Add mushrooms and cook 8-10 minutes until golden. Add onion and cook 5 minutes. Add garlic and thyme. Cook 1 minute.
-
Simmer. Add roasted cauliflower and broth. Simmer 10 minutes.
-
Blend and finish. Blend until smooth. Stir in cream. Season with salt and pepper. Serve with fresh thyme.
Recipe Notes
- Strict keto: Skip the onion or use less.
- Vegan: Use olive oil and coconut cream.
- Add protein: Top with crispy bacon or chicken.
- Storage: Refrigerate 4 days. Freezes well.
