Velvety Cauliflower Soup with Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy soup made from roasted cauliflower and rich chicken broth, finished with a nutty Parmesan crust. This French-inspired keto recipe (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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 10 min Cook: 35 min Serves 4 French cuisine 240 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Roast for 25 minutes until edges are golden and tender when pierced with a fork.
  3. Step 3: Transfer roasted cauliflower to a blender. Add 1 cup chicken broth and blend until completely smooth.
  4. 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.
  5. Step 5: Sprinkle 2 tbsp grated Parmesan cheese over the top of each serving and let melt for 2 minutes.

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