Pureed Cauliflower Soup with Chive Oil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A velvety low-carb soup made from tender cauliflower and chicken broth, finished with a fragrant chive oil for a fresh, elegant touch. This american-inspired soups (keto) ready in about 45 minutes pairs unsalted butter, small, finely diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 medium head, cut into florets cauliflower
• 2 tbsp unsalted butter
• 1 small, finely diced yellow onion
• 2 cloves, minced garlic
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp, finely chopped fresh chives

Instructions

1. Step 1: Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 small diced yellow onion and cook for 5 minutes until translucent and softened.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Add 1 medium head cauliflower florets and 1 1/2 cups chicken broth to the pot, then bring to a simmer. Cover and cook for 15-20 minutes until cauliflower is fork-tender.
4. Step 4: Carefully transfer the mixture to a blender and puree until completely smooth. Return to the pot and stir in 1/2 cup heavy cream, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer gently for 5 minutes over low heat, stirring until warmed through.
5. Step 5: While soup simmers, heat 1 tbsp olive oil in a small saucepan over medium-low heat. Add 1 tbsp chopped fresh chives and cook for 1 minute until vibrant green and aromatic, then strain the oil into a bowl.