One Pot Creamy Cauliflower Soup

One Pot Creamy Cauliflower Soup
This easy One Pot Creamy Cauliflower Soup is the perfect belly-warming dish to curl up with during the cooler months. Everything is roasted in one pot before being blended to velvety perfection.
This is the best and easiest creamy cauliflower soup! It’s a dairy-free and healthy soup recipe loaded with flavorful toppings.
This Creamy Cauliflower Soup is recommended for women with PCOS as it is an anti-inflammatory diet.
This entire recipe is made in one pot and done in 30 minutes so you have a simple diet and low carb meal on the table with ease.
Here’s a recipe for One Pot Creamy Cauliflower Soup:
Course: Dinner, Soup | Cuisine: American

Prep Time: 5 minutes, Cook Time: 25 minutes | Total Time: 30 minutes
 Servings: 6 | Calories: 275kcal 

  • 4 slices bacon diced
  • ½ yellow onion chopped
  • 4 cloves garlic chopped
  • 4 tablespoons unsalted grass-fed butter or ghee
  • 1/4 cup gluten-free 1:1 baking flour
  • 4 cups almond milk or more, as needed
  • 3 medium russet potatoes peeled and cubed
  • 1 head cauliflower chopped (or 2 if omitting potatoes)
  • 4 green onions thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • To serve: 1/2 cup sour cream shredded cheese, green onion, crumbled bacon
  • Kosher salt and freshly ground black pepper to taste
  • Heat a large stockpot or Dutch oven over medium-high heat. Add bacon and cook until brown and crispy, about 5-7 minutes. Transfer to a paper towel-lined plate; set aside.
  • Leaving the bacon grease in the pan, add the onion and cook until fragrant, about 4 minutes, then add the garlic and cook for 30 seconds. Add 4 tablespoons unsalted grass-fed butter or ghee to the onion and garlic over medium-high heat and stir to melt. Whisk in flour until lightly browned and thickened into a paste, about 1 minute.
  • Gradually whisk in the almond milk and cook, whisking constantly, until thickened, about 2 minutes. Stir in potatoes, cauliflower, green onion, salt, and pepper.
  • Bring to a boil over high heat then reduce heat to medium-low and simmer uncovered until potatoes and cauliflower are fork-tender, about 15-20 minutes.
  • Once tender, use an immersion blender to blend the soup until smooth.
  • If you don’t have an immersion blender, transfer the softened potatoes and cauliflower with about a cup of cooking liquid to a high-powered blender and blend on high until smooth.
  • Transfer back to the stockpot.
  • If the soup is too thick, add more almond milk as needed until desired consistency is reached.
  • Serve immediately, garnished with green onion, cheese, sour cream, or reserved crumbled bacon, if desired.
To make this recipe low carb: use 2 heads of cauliflower in place of the potatoes.
Nutritional Information
Serving: 2cups | Calories: 275kcal
Carbohydrates: 26.9g | Protein: 9.6g | Fat: 15.7g | Saturated Fat: 7.1g | Cholesterol: 36mg Sodium: 838mg | Fiber: 6.2g | Sugar: 4.2g
This recipe of One Pot Creamy Cauliflower Soup is rich, creamy, and delicious and has all of the comforting flavors of a loaded baked potato. Do try this out!
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