Velvety Roasted Cauliflower Soup
Deeply savory, silky, and finished with a swirl of golden chive oil. Roasting the cauliflower before blending unlocks caramelized sweetness you can't get from boiling.
By Keto Kitchen Hub Editorial · Published June 10, 2026
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Servings
- 4
- Net Carbs
- 7 g
Instructions
- 1
Preheat oven to 425°F (220°C). Toss cauliflower with 2 tbsp olive oil and a generous pinch of salt on a sheet pan. Roast 25–30 minutes until deeply browned in places.
- 2
In a pot, warm remaining oil over medium heat. Sweat the onion for 6–8 minutes until soft. Add garlic and cook 1 minute more.
- 3
Add roasted cauliflower (reserve a few florets for garnish) and broth. Simmer 10 minutes.
- 4
Blend with an immersion blender until completely smooth. Stir in cream and season with salt and white pepper.
- 5
While soup finishes, warm remaining olive oil briefly and stir in chives to make a bright chive oil.
- 6
Ladle into bowls, top with reserved florets, pine nuts, and a swirl of chive oil.
Nutrition (per serving)
- Calories
- 245
- Fat
- 20 g
- Protein
- 6 g
- Total Carbs
- 11 g
- Fiber
- 4 g
- Net Carbs
- 7 g
Values are estimates calculated from typical ingredient databases. See our disclaimer.
Storage
Refrigerate up to 5 days. Freezes beautifully for 2 months in individual portions. Reheat gently — don't boil after adding cream.
Expert tips
- Blend hot soup in batches with the lid vented, or use an immersion blender for safety.
- For a dairy-free version, swap cream for full-fat coconut milk.
- A tiny grating of nutmeg wakes the whole bowl up.
Frequently asked questions
+Is this soup filling enough for a meal?
Yes, especially with the fat from cream and olive oil. Add a soft-boiled egg or a few slices of prosciutto for extra protein.
+Can I make it dairy-free?
Yes — full-fat coconut milk is the best 1:1 substitute for the heavy cream.
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