Oven-Roasted Cauliflower Soup with Garlic and Butter
A velvety low-carb soup made from oven-roasted cauliflower, enriched with butter and roasted garlic for deep, nutty flavors. This american-inspired keto (low-carb) ready in about 50 minutes pairs head (about 500g) cauliflower florets, (55g) unsalted butter, garlic cloves, whole for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 head (about 500g) cauliflower florets
- 4 tbsp (55g) unsalted butter
- 4 garlic cloves, whole
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh chives, chopped
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 500g cauliflower florets and 4 whole garlic cloves with 2 tbsp unsalted butter and 1/2 tsp salt in a baking dish. Roast for 25 minutes until cauliflower is golden and garlic is soft.
- Step 2: Melt remaining 2 tbsp unsalted butter in a large pot over medium heat. Squeeze roasted garlic cloves from their skins into the pot and sauté briefly until fragrant, about 1 minute.
- Step 3: Add the roasted cauliflower to the pot along with 3 cups chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
- Step 4: Use an immersion blender to puree the soup until smooth and creamy. Stir in 1/2 cup heavy cream, 1/2 tsp black pepper, and adjust salt to taste.
- Step 5: Serve hot, garnished with 1 tbsp chopped fresh chives.
Frequently asked questions
How long does Oven-Roasted Cauliflower Soup with Garlic and Butter take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Roasted Cauliflower Soup with Garlic and Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (55g) unsalted butter from drying out.
Can I substitute ingredients in Oven-Roasted Cauliflower Soup with Garlic and Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Cauliflower Soup with Garlic and Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Oven-Roasted Cauliflower Soup with Garlic and Butter low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Amazing flavor. The butter and garlic really make it special.
- ★★★★★
Perfect keto soup. No leftovers because it was gone in minutes.
- ★★★★★
The oven-roasting brings out the best in the cauliflower. A must-try!
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