Keto Cauliflower Cheese Soup
Thick, rich, and about 6g of carbs a bowl.
Recipe Author
Riff Kitchen@riffkitchen
EuropeanKetoLow Carb
Keto Cauliflower Cheese Soup
Thick, rich, and about 6g of carbs a bowl.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Easy
Classic's note
Take the pot off the heat before the cheese goes in. Boiled cheese splits into grease and rubbery strands, and it cannot be brought back.
Method
6 steps · tap one to tick it off
Tips
Grate the cheddar from a block. Pre-shredded cheddar is coated in starch to stop it clumping, which makes the soup grainy and adds carbs. Grate it yourself and add it off the heat.
Vent the blender lid. Hot soup expands when blended and can force a sealed lid off. Fill the jug halfway and leave the center cap open under a towel, or use a stick blender.
Season only after the cheese melts. Cheddar and broth are both salty. Taste once the cheese is in, or the soup ends up oversalted.
Swaps
No vegetable broth? Water with a vegetable bouillon cube. Choose a low-sodium one, since the cheddar is salty.
No cream? Full-fat cream cheese, whisked in until smooth before the cheddar. Thicker and tangier.
No mustard powder? Dijon mustard, stirred in with the cream instead.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: Not worth freezing: the cream and cheddar split and turn grainy on thawing. Freeze the blended base before they go in, for 2 to 3 months.
Reheat: Over low heat, stirring often and never letting it boil, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Classic's note
Take the pot off the heat before the cheese goes in. Boiled cheese splits into grease and rubbery strands, and it cannot be brought back.
Instructions
Follow the steps to perfection.
Tips
Grate the cheddar from a block. Pre-shredded cheddar is coated in starch to stop it clumping, which makes the soup grainy and adds carbs. Grate it yourself and add it off the heat.
Vent the blender lid. Hot soup expands when blended and can force a sealed lid off. Fill the jug halfway and leave the center cap open under a towel, or use a stick blender.
Season only after the cheese melts. Cheddar and broth are both salty. Taste once the cheese is in, or the soup ends up oversalted.
Swaps
No vegetable broth? Water with a vegetable bouillon cube. Choose a low-sodium one, since the cheddar is salty.
No cream? Full-fat cream cheese, whisked in until smooth before the cheddar. Thicker and tangier.
No mustard powder? Dijon mustard, stirred in with the cream instead.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: Not worth freezing: the cream and cheddar split and turn grainy on thawing. Freeze the blended base before they go in, for 2 to 3 months.
Reheat: Over low heat, stirring often and never letting it boil, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix