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Creamy Low-Carb Roasted Cauliflower Soup

Perfect for anyone following a Keto/Low-carb/Atkins diet

Course Soup
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 people


  • 1 32 oz bag cauliflower pearls OR
  • 32 ounces cauliflower florets (cut off stalks, just keep top florets)
  • paprika (enough to sprinkle over cauliflower)
  • 1 tsp salt
  • 2 cloves minced garlic (or 2 tsp minced from jar)
  • 1/4 cup diced yellow or sweet onion
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 4 oz cream cheese (half bar)
  • 2 cups grated cheddar cheese, divided in half
  • 3 tbsp olive oil, divided
  • 1 cup bacon pieces (2 tbsp per person)


  1. Heat oven to 400ºF.

  2. Place cauliflower on a large baking sheet and drizzle with 2 tbsp olive oil. Sprinkle with salt and paprika and stir to coat.

  3. Roast cauliflower for approx 20 minutes, stirring once halfway through cooking.

  4. When cauliflower has finished roasting, add remaining tablespoon of olive oil to large soup pot over medium heat. 

  5. Add onions and garlic and cook about 5 min or until onions are soft and translucent.

  6. Add the chicken broth to the pot along with the roasted cauliflower and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.

  7. Use a potato masher to the mash the cauliflower.

  8. Stir in the heavy cream, cream cheese, and grated cheddar until smooth and creamy.

  9. Serve in individual bowls and use extra cup of cheese (or more if desired) and bacon to each serving of soup. Enjoy!

Recipe Notes

Just 5 net carbs per serving!

Per serving: 455 calories, 34g fat, 25g protein, 8g carbs - 3g fiber = 5g net carbs