Keto Cream Of Cauliflower Soup Recipe Recipe For Deviled

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KETO LOADED "BAKED POTATO" SOUP



Keto Loaded

Roasting cauliflower and radishes give this hearty soup tons of flavor and the perfect texture--you'll swear it's potato. Topped with cheese, bacon and sour cream, it's just like a warm baked potato in a bowl, minus all the excess carbs.

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

1 small head cauliflower, cut into florets (about 3 cups)
1 bunch radishes, trimmed and quartered (about 1 1/4 cups)
1 tablespoon extra-virgin olive oil
Fine sea salt and freshly ground black pepper
6 slices uncured bacon, chopped
1 large yellow onion, chopped (about 2 cups)
2 ribs celery, chopped (about 1/2 cup)
3 cloves garlic, minced (about 1 tablespoon)
4 cups low-sodium chicken broth
1 tablespoon unsalted butter
4 ounces Cheddar cheese, shredded (about 1 cup)
Hot sauce, optional
2 tablespoons minced fresh chives, for serving, optional
Sour cream, for serving, optional

Steps:

  • Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F.
  • In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until the vegetables are tender and caramelized in spots, stirring once or twice, 25 to 30 minutes.
  • Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and golden, 10 to 13 minutes. Using a slotted spoon, transfer the bacon to a small dish. Pour off all but 1 tablespoon bacon fat. Add the onion and celery to the pan, sprinkle with 1/4 teaspoon salt and cook, stirring, until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables and bring to a boil. Reduce the heat, partially cover and simmer to allow the flavors to meld, about 20 minutes.
  • Working in batches, transfer the soup to a blender. Add the butter and 3/4 cup cheese and blend, being careful of hot liquid, until smooth. Season with salt, pepper and hot sauce if desired. Return the soup to the pan to rewarm if needed.
  • Kcals: 330, Total Fat: 24 g, Sat Fat: 12 g, Cholesterol: 60 mg, Sodium: 1230 mg, Carbs: 14 g, Fiber: 4 g, Protein: 22 g, Sugar: 5 g

Nutrition Facts : Calories 350, Fat 26 grams, SaturatedFat 13 grams, Cholesterol 65 milligrams, Sodium 1390 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 3 grams

CREAMED CAULIFLOWER



Creamed Cauliflower image

This recipe has been in my family for years. It's delicious and easy to make. Sprinkle with chopped chives for garnish if you like.

Provided by hillary625

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 6

1 medium head cauliflower, cut into bite-sized florets
3 cups milk
¼ cup butter
2 tablespoons cornstarch
½ cup cold water
salt and pepper to taste

Steps:

  • Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
  • Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 18.2 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 9.6 g, Sodium 230.8 mg, Sugar 11.3 g

CREAM OF CAULIFLOWER SOUP II



Cream of Cauliflower Soup II image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  • Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

SIMPLE CAULIFLOWER KETO CASSEROLE



Simple Cauliflower Keto Casserole image

Cauliflower in a creamy cheese sauce is a perfect keto recipe and delicious to boot! Make sure you season well with salt and pepper (nutmeg tastes great as well) otherwise it will taste too bland.

Provided by Natalie Titanov

Categories     Side Dish     Casseroles     Cauliflower

Time 45m

Yield 2

Number Of Ingredients 4

½ head cauliflower florets
1 cup shredded Cheddar cheese
½ cup heavy cream
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bring a large pot of slightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain.
  • Combine Cheddar cheese, cream, salt, and pepper in a large bowl. Arrange cauliflower in a casserole dish and cover with cheese mixture.
  • Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Nutrition Facts : Calories 468.9 calories, Carbohydrate 10 g, Cholesterol 140.8 mg, Fat 40.9 g, Fiber 3.6 g, Protein 18.1 g, SaturatedFat 25.6 g, Sodium 494.1 mg, Sugar 3.8 g

LOW-CARB CREAM OF MUSHROOM SOUP



Low-Carb Cream of Mushroom Soup image

This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle.

Provided by Karen Quinn

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h16m

Yield 6

Number Of Ingredients 11

¼ cup butter
5 cups coarsely chopped fresh mushrooms
½ cup finely chopped onion
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme
1 (32 ounce) carton chicken broth
2 cups heavy whipping cream
1 (4 ounce) package cream cheese
2 tablespoons sherry

Steps:

  • Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 7.8 g, Cholesterol 153.5 mg, Fat 44.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 27.3 g, Sodium 1082.6 mg, Sugar 2.5 g

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