Velvety Cauliflower Soup with Parmesan
Creamy soup made from roasted cauliflower and rich chicken broth, finished with a nutty Parmesan crust. This french-inspired keto (low-carb) ready in about 45 minutes pairs cauliflower, chicken broth, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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
- 2 cups cauliflower
- 1 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp Parmesan cheese
Instructions
- Step 1: Preheat oven to 425°F (220°C). Cut 2 cups cauliflower into florets, toss with 1 tsp olive oil, and spread on a baking sheet.
- Step 2: Roast for 25 minutes until edges are golden and tender when pierced with a fork.
- Step 3: Transfer roasted cauliflower to a blender. Add 1 cup chicken broth and blend until completely smooth.
- Step 4: Return soup to a saucepan and heat over medium-low for 5 minutes. Stir in 1/4 cup heavy cream until warmed through.
- Step 5: Sprinkle 2 tbsp grated Parmesan cheese over the top of each serving and let melt for 2 minutes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Velvety Cauliflower Soup with Parmesan take to make?
Total time is about 45 minutes (10 min prep + 35 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 Velvety Cauliflower Soup with Parmesan?
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 cauliflower from drying out.
Can I substitute ingredients in Velvety Cauliflower Soup with Parmesan?
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 Velvety Cauliflower Soup with Parmesan 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 Velvety Cauliflower Soup with Parmesan 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
