Four-Ingredient Keto Cauliflower Cheese Soup

Name: Four-Ingredient Keto Cauliflower Cheese Soup
Prep time: 10 min
Cook time: 20 min
Yield: 4

keto low-carb four ingredient cauliflower cheese soup comfort food creamy

Soups

This velvety comfort soup transforms simple cauliflower into liquid gold with rich cheddar cheese, heavy cream, and aromatic garlic, creating a warming bowl of satisfaction with just 4g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 20

Ingredients

1 large (900g)1 large (2 lbs) cauliflower head, cut into florets
240ml1 cup heavy cream
225g2 cups sharp cheddar cheese, shredded
4 cloves4 cloves garlic, minced

Instructions

Place 1 large (900g)1 large (2 lbs) cauliflower head florets in a large pot and add enough water to cover by 2.5cm (1 inch). Bring to a boil over high heat.
Reduce heat and simmer for 12-15 minutes until cauliflower is very tender and easily pierced with a fork.
Drain cauliflower, reserving 240ml (1 cup) of the cooking liquid.
Using an immersion blender, puree the cauliflower with the reserved cooking liquid until completely smooth. Alternatively, use a regular blender in batches.
Return pureed cauliflower to the pot over medium-low heat. Stir in 4 cloves4 cloves garlic and cook for 1 minute until fragrant.
Gradually whisk in 240ml1 cup heavy cream until smooth and heated through.
Remove from heat and gradually stir in 225g2 cups sharp cheddar cheese, whisking constantly until melted and smooth.
Season with salt and freshly ground black pepper to taste. Serve hot.

Ingredients

id: cauliflower_head metric: 1 large (900g) imperial: 1 large (2 lbs) name: cauliflower head, cut into florets
id: heavy_cream metric: 240ml imperial: 1 cup name: heavy cream
id: sharp_cheddar metric: 225g imperial: 2 cups name: sharp cheddar cheese, shredded
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced

Instructions

Place {cauliflower_head} florets in a large pot and add enough water to cover by 2.5cm (1 inch). Bring to a boil over high heat.
Reduce heat and simmer for 12-15 minutes until cauliflower is very tender and easily pierced with a fork.
Drain cauliflower, reserving 240ml (1 cup) of the cooking liquid.
Using an immersion blender, puree the cauliflower with the reserved cooking liquid until completely smooth. Alternatively, use a regular blender in batches.
Return pureed cauliflower to the pot over medium-low heat. Stir in {garlic} and cook for 1 minute until fragrant.
Gradually whisk in {heavy_cream} until smooth and heated through.
Remove from heat and gradually stir in {sharp_cheddar}, whisking constantly until melted and smooth.
Season with salt and freshly ground black pepper to taste. Serve hot.

Tips

Cauliflower Cooking: Cook until very tender to ensure the smoothest puree. Undercooked cauliflower will create a grainy texture.

Liquid Control: Reserve cooking liquid as it contains nutrients and helps achieve the perfect consistency. Add more if soup is too thick.

Cheese Addition: Remove from heat before adding cheese to prevent it from breaking or becoming stringy. Stir gently until melted.

Blending Safety: If using a regular blender, let soup cool slightly and work in small batches to prevent hot liquid from erupting.

Consistency: The soup should coat the back of a spoon but still be pourable. Adjust with reserved cooking liquid or cream as needed.

Carb Count: Approximately 4g net carbs per serving, perfect for ketogenic eating.

Storage: Keeps refrigerated for 3 days. Reheat gently over low heat, whisking in a splash of cream if needed to restore smoothness.

Garnish Ideas: Top with crispy bacon bits, extra shredded cheese, or a drizzle of olive oil for added richness.