This delicious soup of cauliflower low carb was modified from a recipe I found on damndelicious.net – but it had flour and milk. But fans of low carb lifestyle I don't eat grains and grain products, so to cut down on carbs, I swapped out the flour for cream cheese as a thickener, and I also swapped out the milk for heavy cream. The original recipe is recommended to serve 6 people, each with 17.4g of carbs. My version would have 11.9 carbs, without the grains. Cream cheese may not thicken as much as flour, but it sure adds a nice flavor - and you can always puree part of the soup with a hand blender at the end if you want it thicker. Either way, this version of the low carb cauliflower soup It was delicious.

Low carb cauliflower soup | Ingredients

4 bacon to taste, cut into cubes

2 tablespoons unsalted butter

2 cloves garlic, minced

an onion cut into cubes

2 carrots, peeled and chopped

2 celery stalks, diced

1/4 cup cream cheese or cottage cheese

4 cups chicken broth

1 cup of heavy cream

1 head of cauliflower, chopped

1 bay leafKosher salt and freshly ground black pepper to taste

2 tablespoons fresh parsley leaves (optional)

Low carb cauliflower soup | How to prepare:

If you’re using cut-up bacon, heat a large skillet over medium/high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Melt the butter in a large saucepan or Dutch oven over medium heat. Add the garlic, onion, carrots, and celery. Stir occasionally, until softened, about 3-4 minutes.

Gradually add the chicken broth, heavy cream, and cream cheese. Cook, stirring constantly, until the cream cheese melts and thickens, about 3-4 minutes. Stir in the cauliflower and bay leaf.

Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes; season with salt and pepper to taste. Serve immediately. low carb cauliflower soup, garnished with bacon and parsley to taste, if desired.

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