Low-Carb Cauliflower and Leek Soup

Roasted cauliflower and garlic plus sauteed onions and leeks add incredible flavor to this rich, creamy, low-carb soup.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 434 Calories

Ingredients

• 2 cups heavy whipping cream
• 1 small onion, chopped
• 4 tablespoons olive oil
• 1 teaspoon salt, or more to taste
• ¼ cup shredded Cheddar cheese, or to taste
• ½ cup salted butter
• ½ teaspoon ground black pepper, or more to taste
• 2 tablespoons bacon bits, or to taste
• 1 (32 ounce) carton chicken broth
• 1 head cauliflower, chopped into small florets
• 6 cloves garlic, peeled, or more to taste
• 2 leeks, chopped, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet.

Step 3

Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.

Step 4

Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes.

Step 5

Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.

Step 6

Serve topped with Cheddar cheese and bacon bits.