LOW-CARB CAULIFLOWER CREAM CHEESE SOUP - IOWA GIRL EATS

Low-Carb Cauliflower Cream Cheese Soup - Iowa Girl Eats image

Provided by @MakeItYours

Number Of Ingredients 12

2 Tablespoons butter
1 small shallot or 1/4 small onion, chopped
3 cloves garlic, minced
4 cups grated cauliflower (about 1 small head of cauliflower)
1 Tablespoon chopped fresh dill
3/4 teaspoon seasoned salt (I used Lawry's)
pepper
2 Tablespoons water
2 Tablespoons gluten-free or all-purpose flour (see notes for brand used)
1-3/4 cups chicken broth, divided
2 cups milk (any kind, I used skim)
8oz Greek yogurt/cream cheese blend or 1/3 less fat cream cheese, softened to room temperature

Steps:

Melt butter in a large soup pot over medium heat. Add shallots and garlic then saute until shallots are starting to become tender, 4-5 minutes, stirring often to avoid burning the garlic. Add the cauliflower, fresh dill, seasoned salt, and pepper then stir to coat cauliflower in butter. Add water then place a lid on top and steam cauliflower until tender, 7 minutes, stirring occasionally.
Meanwhile whisk 1/4 cup chicken broth and flour together in a small bowl then set aside. Add remaining 1-1/2 cups chicken broth and milk to the soup pot, add more pepper, then turn heat up to medium-high and bring soup to a gentle bubble, stirring occasionally. Turn heat back down to medium then stream in chicken broth/flour mixture, stir to combine, and then simmer until soup is slightly thickened, 5 minutes.
Divide cream cheese into thirds in wrapper then scrape into the soup pot. Switch to a whisk then whisk soup until cream cheese is fully melted and incorporated. Taste then add salt and pepper if necessary and then let soup sit and thicken off the heat for 10 minutes before serving.