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A low-carb, satisfying soup, perfect for fall!

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Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet.

  • Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.

  • Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes.

  • Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.

  • Serve topped with Cheddar cheese and bacon bits.

Nutrition Facts

434 calories; protein 5.5g; carbohydrates 10.9g; fat 42.3g; cholesterol 119.8mg; sodium 1035.1mg. Full Nutrition
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