Cheesy Cauliflower Soup Keto Soup

There aren’t many things I love more than a bowl of warm soup, especially on a cold winters night! Temperatures are finally feeling like winter in Missouri, and I couldn’t be more happy about that! When I came across this soup from Closet Cooking, I knew I had to run numbers to see if this was “Keto” friendly! With a couple adjustments we have ourselves a bowl of Heaven! This soup comes together in less than 30 minutes so it’s the perfect meal for a busy night!

Cheesy Cauliflower Soup
4- 1 1/2 cup servings
1 bag Cauliflower Rice, frozen (I get mine from Trader Joe’s, but I’ve heard Wamart sells it)
2 tablespoons olive oil (you can also use butter)
1/2 onion, diced (medium, white)
1 Tablespoon butter
1/2 teaspoon thyme, dried
2 garlic cloves, minced
3 cup chicken broth, carton or cubes dissolved
2 cups extra sharp cheddar cheese (approx. 8 oz)
1 cup heavy whipping cream 
Salt and pepper to taste

Saute 1 bag of frozen couliflower rice in a 4 quart pot with 2 tablespoons olive oil or butter. Meanwhile Sauté diced onion in 1 tablespoon butter in a separate pan until tender. Once onions are soft, add in minced garlic and thyme. Stir for 30 seconds to 1 minute, then add your chicken broth. Transfer onion/broth mixture to the pot with cauliflower and simmer for 10 minutes. Transfer contents to Vitamix or other blender and blend to desired consistency. Transfer back to 4 qt. pot (temp should still be on low) and add 2 cups sharp cheddar cheese. Stir until melted. Add 1 cup heavy cream and salt and pepper to taste. Enjoy!

*Soup will be a little on the runny side so thicken it up with a roux if you are not worried about it being Keto friendly!

**There are 3 net carbs per 1 1/2 cup. This will vary so double check your numbers. Make sure your cream and chicken broth are 0 carbs. If they are not, then you’ll have more carbs per serving. 
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***Keep in mind this is a Keto friendly recipe. A Keto diet is high in fat, and low in carbs. We have never made this with low fat adjustments, but feel free to make those adjustments for yourself.

Saute 1 bag of frozen couliflower rice in a 4 quart pot with 2 tablespoons olive oil or butter. ​

Meanwhile Sauté diced onion in 1 tablespoon butter in a separate pan until tender. Once onions are soft, add in minced garlic and thyme. Stir for 30 seconds to 1 minute then add your chicken broth. ​Transfer onion/broth mixture to the pot with cauliflower and simmer for 10 minutes. ​

Transfer contents to Vitamix or other blender and blend to desired consistency.

You need 8 oz. extra sharp cheddar cheese. I Love the Cracker Barrel brand and you can pick up a 3 pack at Sam’s Club for $6!

Soup should be on low, add 2 cups (8 oz) of shredded cheese and stir until melted. 

Add 1 cup heavy cream and salt and pepper to taste.

Enjoy!

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