Creamy Cauliflower Mushroom Soup
A quick and easy creamy soup, packed with the goodness of cauliflower and earthy mushrooms. Perfect for a healthy, low-carb meal.
Equipment
- Large saucepan
- Immersion Blender
- Regular Blender
Ingredients
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 2 cloves minced garlic
- 3 cups low-sodium chicken broth
- 2 cups cauliflower florets (or chopped cauliflower)
- ⅛ teaspoon dried thyme leaves (or ½ teaspoon fresh thyme leaves)
- 2 ounces light cream cheese diced
- salt to taste
- pepper to taste
Instructions
- Melt the butter in a large saucepan over medium-high heat. Toss in the sliced mushrooms and cook them until they're nice and tender. Scoop out about ¼ cup of these cooked mushrooms and set them aside for a garnish later.
- Add the minced garlic to the saucepan and cook for about 1 minute until it smells wonderful. Pour in the chicken broth, add the cauliflower florets, and stir in the thyme. Let it gently simmer uncovered for about 10 minutes, or until the cauliflower is fork-tender. Then, stir in the diced cream cheese and let it simmer for just 1 more minute.
- Carefully use an immersion blender (or transfer to a regular blender) to blend the soup until it's perfectly smooth and creamy. Taste and season with salt and pepper as needed.
- Ladle the warm soup into bowls. If you like, add a tiny drizzle of heavy cream and sprinkle the reserved mushrooms on top for a beautiful finish.
Notes
Nutrition per serving:
- Calories: 113 kcal
- Total Carbs: 6 g
- Net Carbs: 4 g
- Fats: 8 g
- Protein: 5 g
