Eat till it hurts, recipes

Loaded Cauliflower Soup

Y’all, I’m going to toot my own horn on this one!

I love potatoes.. just serve them to me anyway and I’ll take em’! But lately, I’ve been packing on the winter insulation and need to somehow pump the breaks. I decided to switch out some of my favorite soups and make them a tad healthier!

This loaded cauliflower soup is packed with flavor but doesn’t leave me feeling so dang full, it’s just the right about to fill you up. Did I mention it’s keto friendly? I’m not a pro at the keto diet, but I love sharing recipes that are friendly with all of you, no matter what kind of diet your on! I have also included a crockpot version for this as well! Let’s get started…

Prep time: 20 minutes

Cook Time: 40 minutes

Crockpot Time: 4 hours

Servings: 8

Ingredients

  • 1/2 cup butter
  • 2 cloves garlic minced
  • ½ cup chopped onions
  • 8 oz mushrooms 
  • 2-4 Tbsp all-purpose flour
  • 4 cups chicken broth divided
  • 3 cups chopped cauliflower
  • 2 cups shredded cheddar cheese plus extra for serving
  • ½ cup heavy cream
  • Salt & pepper to taste
  • Garnish- Sharp Cheddar Shredded Cheese, bacon crumbles, green onion

Instructions

  • In a skillet melt the butter and then add cauliflower and onions and cook for 5 min over medium heat.
  • Stir in mushroom and cook for 2-3 minutes.
  • Stir in flour and cook for 1 minute.
  • Slowly whisk in 1 cup of chicken broth, scraping up any brown bits from skillet.
  • Stir in remaining broth.
  • Let soup simmer on low for 25 min, until cauliflower is soft.
  • Stir in cheddar cheese gradually until melted
  • Stir in cream and let sit until heated, about 5 minutes.
  • Take an immersion blender or chopper to chop up the cauliflower to make soup thicker.
  • Season soup with salt and pepper to taste and serve topped with cheese, bacon and green onions

Crockpot Instructions

  • Melt the butter and then add cauliflower and onion and cook for 5 min over medium heat.
  • Stir in mushroom and cook for 2-3 minutes, until soft.
  • Stir in flour and cook for 1 minute. (This is your thickener.
  • Slowly whisk in 1 cup of chicken broth, scraping up any brown bits from skillet, then transfer to slow cooker.
  • Stir in remaining broth.
  • Cover and cook until cauliflower is tender, 4-6 hours on low or 3-4 hours on high.
  • Stir in cheddar cheese gradually until melted.
  • Stir in cream and let sit until heated, about 5 minutes.
  • Take an immersion blender or chopper to chop up the cauliflower to make soup thicker.
  • Season soup with salt and pepper to taste and serve topped with cheese, bacon and green onions.
Enjoy! And as always, EAT TILL IT HURTS!

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