Low Carb Cauliflower Soup - Thick, Rich, and Creamy!

I’m creating a whole new batch of low carb recipes. I went sort of crazy over Halloween, Thanksgiving, and Christmas, and I gained back half of the weight I’d lost. I was pretty upset when I got up the nerve to get on the scales. I’d lost seventy pounds over the course of about nine months, and in just two months or so, I’d gained thirty-five pounds of the seventy back. How? By pigging out on cakes, candies, pies, cornbread stuffing, yeast rolls, corn casserole, and all the goodies associated with the ubiquitous Christmas parties. When January first arrived, I was ready to get back on my low carb diet. Today is January 20^th, and I’m happy to report that I’ve lost twenty pounds! That’s twenty pounds in twenty days, and I did it by low carb dieting and walking.

I’m a foodie, so if food doesn’t taste good to me, I don’t want to eat it. Or, if I do force myself to eat it, I find that I’m still craving something tasty and satisfying. In light of that, why waste my time on tasteless, boring low carb recipes?

Believe me when I tell you I do a lot of experimenting in my kitchen. I’ll get an idea for a recipe, and I’ll try different ways of making it until I find the one that tastes the best. This homemade soup recipe is no exception. It’s rich, creamy, cheesy, and delicious. It’s amazingly hearty, too. I had two bowls of this soup for lunch today and was very full. In fact, I couldn’t finish the second bowl.

Let’s talk about the soup ingredients. Cauliflower is a low carb vegetable, and it’s also very healthy. A cup has about six grams of carbs, but about three of those grams are in the form of indigestible fiber. That leaves a net carb count of three grams for the cauliflower.

The heavy whipping cream has less than one carb gram per tablespoon, and I used four tablespoons, which is ¼ cup.

The milk I used has three grams of carbohydrates per quarter cup. To cut the carb count to an even lower amount, you could use a low carb milk product.

¼ cup onion has four carb grams, one of which is fiber, so the net carb count for the onion is three grams.

The remaining ingredients, including the butter and cheese, do not contain any carbohydrates.

Let’s do the net carb math: three grams for the cauliflower, three grams for the whipping cream, three grams for the milk, and three grams for the onion. That’s a total of twelve grams of carbohydrates for the entire low carb recipe. The recipe makes two servings, and each serving has only six grams of carbohydrates.

If you search for cauliflower soup recipes, you’ll notice that almost all of them include flour in the list of ingredients. I’m trying not to eat flour at all. Of course, the flour in the recipes is used to thicken the soup. Obviously, I had to find some other way to make my soup thick. The cheese helped, and so did the way I handled the main ingredient, the cauliflower.

I cooked the raw cauliflower until it was very tender, by boiling it. You could also use frozen cauliflower. Once the cauliflower was soft, I drained it well and pureed it in the blender. Use a food processor, if you prefer. I then drained the puree on several layers of paper towels in order to remove most all the liquid.