Low carb White Cheddar Cauliflower Soup is made with cauliflower, sharp white cheddar cheese, and plenty of garlic. It’s pureed into a silky, smooth soup that is delicious on it’s own and the perfect compliment to salads and sandwiches. There are only 8 net carbs per serving and it’s naturally gluten free.
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It’s soup season again and I could not be more excited. In my opinion, a nice big bowl of hot soup is one of the best things about the weather turning colder.
The first cauliflower soup recipe I posted on this blog was Cheesy Cauliflower Soup. While that recipe is your basic cheddar and cauliflower soup recipe, this White Cheddar Cauliflower Soup recipe takes the flavor profile to a while different level.
Sharp white cheddar and loads of garlic give an amazing, rich flavor to the cauliflower. When pureed it turns into a smooth, velvety soup that is delicious on its own or the perfect side to a salad or sandwich.
Why This Recipe Works
Sharp white cheddar and garlic are perfect combination of flavors to round out this soup.
The overall mild profile of this soup makes it great to serve as a compliment to all types of salads and sandwiches.
With only 8 net carbohydrates per serving, it’s a filling meal that is suitable for low carb and keto diets. There is no flour or gluten in this soup making it 100% gluten free.
How to Make White Cheddar Cauliflower Soup
Ingredients
- Fresh cauliflower works best. Frozen can be used if needed, but fresh is always best.
- Grate the cheese from a block rather than buying prepackaged shredded cheese for best results. Bagged cheeses contain added starch which can make it gritty when melted.
- You can swap out the chicken bone broth for chicken stock or vegetable stock to make this recipe vegetarian. Just be aware that this will likely increase the total carbs slightly.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Rice the cauliflower (you can reference this post on How to Rice Cauliflower, if needed). Shred the cheese and mince the garlic.
Chef’s Tip: look for pre-riced cauliflower in the produce department. You can use frozen, if need, but fresh is always best.
Create!
Place a Dutch oven or large pot over medium heat and add the olive oil. Once hot, add the minced garlic and cook for about a minute, or until fragrant.
Stir in the cauliflower and water. Cover and steam, stirring occasionally, until tender, about 5-7 minutes.
Add the bone broth or stock, heavy cream, salt, and pepper. Raise the heat and bring to a boil, stirring often, for about 5 minutes.
Use either an immersion blender to purée the soup until creamy, or transfer the soup to a stand blender to purée. Once puréed, add back to the pot.
Remove the pot from the heat and stir in the cheese until it’s completely melted.
Present!
Divide the soup between 4 bowls and top with extra cheese, if desired. Serve hot.
Tips and Techniques
- Fresh cauliflower works best. You can often find pre-riced cauliflower in the produce department at the grocery store. Frozen cauliflower can be use, if needed, but fresh is always best.
- Grate the cheese from a block rather than buying prepackaged shredded cheese for best results.
- You can swap out the chicken bone broth for chicken stock or vegetable stock to make this recipe vegetarian. Just be aware that this will likely increase the total carbs slightly.
FAQ’s
How Many Carbs Are In Cauliflower Soup?
The total carbs in cauliflower soup varies depending on the recipe. In this White Cheddar Cauliflower Soup recipe there are 11 total carbs and 8 net carbs which come primarily from the cauliflower.
Is Cauliflower Soup Gluten Free?
This recipe is gluten free so long as you don’t swap out the chicken bone broth for a chicken stock that can sometimes contain gluten.
Can You Freeze Cauliflower Soup?
Yes, I’ve never had any issues freezing and reheating this recipe. Freeze the soup in air-tight containers and use with 2-3 months for best results.
More Low Carb Soup Recipes
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White Cheddar Cauliflower Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 6 cloves garlic (minced)
- 4 cups cauliflower rice (from 1 medium head)
- 2 tablespoons water
- 1 1/4 cups chicken bone broth (or chicken or vegetable stock)
- 1 cup heavy cream
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 8 ounces white cheddar cheese (shredded)
Instructions
- Add the olive oil to a Dutch oven or large pot over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
- Stir in the cauliflower and water. Cover and steam, stirring occasionally, until tender, about 5-7 minutes.
- Add the bone broth or stock, heavy cream, salt, and pepper. Raise the heat and bring to a boil, stirring often, for about 5 minutes.
- Use either an immersion blender or transfer the soup to a stand blender to purée. Once puréed, add back to the pot.
- Remove the pot from the heat and stir in the cheese until it’s completely melted.
- Divide the soup between 4 bowls and serve hot.
Notes
Tips and Techniques
- Fresh cauliflower works best. You can often find pre-riced cauliflower in the produce department at the grocery store. Frozen cauliflower can be use, if needed, but fresh is always best.
- Grate the cheese from a block rather than buying prepackaged shredded cheese for best results.
- You can swap out the chicken bone broth for chicken stock or vegetable stock to make this recipe vegetarian. Just be aware that this will likely increase the total carbs slightly.
- Store extra soup in air-tight containers in the refrigerator and use within 3-4 days. You can also freeze the soup in air-tight containers and use with 2-3 months for best results.
Nutrition
This recipe was originally posted on September 21, 2017. The post was updated with step-by-step instructions, new images, tips, techniques, FAQ’s, and video in December 2020.
