Rich and satisfying, this low-carb, keto-friendly cream of cauliflower soup is a snap to make and very easy to eat!
Cauliflower is delicious and versatile and magical. Many of you may already know that, but I have pretty much always been Vegetable Averse, so for me to say that a vegetable that isn’t corn, peas or potatoes is magic is a pretty big deal. I credit my recently found love of cauliflower to Betsy of Desserts Required. When The Beloved and I drove down to Ft. Lauderdale in October for Sissy’s wedding, we got to stay with Betsy one night before we drove back home. We of course enjoyed her famous Chocolate Martinis (ridiculously good) and were fortunate enough to have a couple of her precious and delicious wee pumpkin cheesecakes baked in tiny pumpkins for dessert and her bakeless, eggless, ready to eat cookie dough balls for her new company, Happylicious by Betsy. This I expected.
What I wasn’t expecting was all the vegetables we had before dessert. So many vegetables! I didn’t expect she would feed us as if she were Buddy the Elf, making sure we had some of each food group, Candy, Candy Canes, Candy Corns and Syrup, but for a lady who is all about the desserts, she was certainly all about the vegetables. Which is why she can also be all about the desserts and still be all svelte and beautiful! We had baked chicken, which was marvelous, and not one, not two but three side dishes all made of vegetables, none of which were potatoes or corn or peas. Since I’m a big girl, I ate at least some of everything: zucchini and mushrooms, deeply caramelized Brussels sprouts with bacon, and oven-roasted cauliflower florets.
I liked everything, especially the desserts, but the cauliflower stuck with me. And I thought about how folks used mashed cauliflower as a mashed potato substitute and grated cauliflower as a sub for rice. How they’re making florets into vegan buffalo “chicken” and slathering a cheese-ful rub all over a whole head and baking it and on and on and on. So I decided to pick up some cauliflower for us. I roasted it–along with some potatoes because I love them–with some Indian spices, and it was great. Since October, I am proud to report that I’ve served cauliflower several times to rave reviews.
So I decided to try my hand at mashed cauliflower which then ended up morphing into this Cream of Cauliflower Soup with Browned Butter since I was feeling Soupish. I served it with a couple of soft buttery pumpkin dinner rolls, and we were in heaven. It was so delicious that I ate it again for breakfast the next morning and was a bit mournful when it was all gone. Fortunately, it’s very easy to make. It’s silky and elegant enough to be a course at a fancy dinner party, but it’s just as at home in a fun pottery bowl or a big old mug for slurping. You can even serve soup shooters at a cocktail party (is that still a thing? If not, it should be).
Cream of Cauliflower Soup (And It’s Low Carb/Keto!)
Thank you, Betsy, for teaching me to love cauliflower. I hope you’re proud of me. And I hope you and everyone else tries this cream of cauliflower soup. It’s nutty and savory and gloriously, sexily silky. Just perfect!
Whether you serve this soup as bowls as part of a warming meal or as shooters for part of your holiday buffet, I do hope you will try it. The browned butter adds a lovely nuttiness to the soup that, when combined with the sharp nuttiness of the Parmesan, makes it almost impossible to stop eating. If you haven’t yet been won over by cauliflower, please put it on your list of Things To Do. You won’t be sorry! Thanks again, Betsy! You’re a wonderful friend and a wonderful host, and we love you.
- 2 pounds cauliflower, , cut into florets (about 1 large head)
- 1 cup heavy cream
- 1 teaspoon kosher salt
- several grindings white pepper
- 4 oz (1/2 8 oz block) cream cheese
- 3 oz (6 Tablespoons browned butter)*
- 16 oz (2 cups) low sodium chicken broth or vegetable broth**
- 1 oz Parmesan Reggiano cheese, , finely grated, optional
- several gratings fresh nutmeg
For Garnish (all are optional)
- flat leaf parsley or snipped chives
- Microplaned Parmesan Reggiano
- coarsely ground black pepper
- your favorite finishing salt
- Place cauliflower, cream, salt and white pepper into a medium saucepan. Bring to a boil then turn down the heat and let simmer, partially covered, until the cauliflower is very, very tender, about 15 minutes.
- Add the cream cheese, brown butter, broth, optional cheese, and the nutmeg and puree, either in a blender or with an immersion blender. You can make it as smooth or as rustic as you like. I wanted it to be The Smoothest, so I used the "soup" setting on my Blendtec.
- Taste and adjust seasoning. If the soup is a bit thick, you can thin it with just a bit of water or with broth. If you thin it with broth, adjust the seasonings after adding the broth, because you don't want to the soup to be too salty.
- Serve in whatever way you choose, but a garnish of fresh herbs, some fine shreds of Parmesan and a couple of grindings of black pepper is a lovely way to go.
*If you don't know how to brown butter, here's a Helpful Tutorial! Brown a whole stick to get the 6 tablespoons you need for this recipe. And if that much butter makes you sad, you can also cut the amount in half.
**You can leave out the broth if you want a vegetable puree rather than a soup. It would be lovely swooshed on a plate under a big piece of lamb.
Nutritional Information based on 8 servings and does not include the garnish.
And here’s your printable holiday recipe card. Click to open a pdf to save or right click to save as a jpeg. You might also like to download my free holiday recipe card templates. Enjoy!
Thank you for spending some time with me today, friends. Take care, and have a lovely day.