Name: Smoky Faux-tato Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 tbsp. (2 oz/ 57 g) salted butter; 2 oz (527 g) yellow onion, diced; 2 oz (57 g) celery, diced; 2 c (16 fl oz/ 473 ml) chicken or vegetable broth (home made bone broth is best, but vegetable is preferable for a 100% vegetarian meal); 2 c (16 fl oz/ 473 ml) water; 2 tsp sea salt; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; black pepper, to taste; 1 c (8 fl oz/ 237 ml) heavy cream; 1 tsp konjac/glucomannan powder; 1 (8 oz/ 454 g) brick cream cheese, softened; 1 c (approx. 4 oz/ 113 g) grated sharp cheddar cheese; 1 c (approx. 4 oz/ 113 g) grated smoked cheddar cheese (may be white or yellow); 20 oz (567 g) cauliflower florets, cooked until very tender; 1/4 c sliced scallions (green onion tops); additional shredded cheese, to top, as desired

Ingredients

4 tbsp. (2 oz/ 57 g) salted butter
2 oz (527 g) yellow onion, diced
2 oz (57 g) celery, diced
2 c (16 fl oz/ 473 ml) chicken or vegetable broth (home made bone broth is best, but vegetable is preferable for a 100% vegetarian meal)
2 c (16 fl oz/ 473 ml) water
2 tsp sea salt
1/2 tsp dried thyme
1/2 tsp dried rosemary
black pepper, to taste
1 c (8 fl oz/ 237 ml) heavy cream
1 tsp konjac/glucomannan powder
1 (8 oz/ 454 g) brick cream cheese, softened
1 c (approx. 4 oz/ 113 g) grated sharp cheddar cheese
1 c (approx. 4 oz/ 113 g) grated smoked cheddar cheese (may be white or yellow)
20 oz (567 g) cauliflower florets, cooked until very tender
1/4 c sliced scallions (green onion tops)
additional shredded cheese, to top, as desired

Instructions

In a large soup or saucepan, heat butter over medium.
In the same pot, add onion, celery and saute until onion is translucent.
Add seasonings, broth, and water to the pot, bring to the boil, and then reduce heat to low to simmer for 5 minutes.
Sprinkle konjac/glucomannan powder over heavy cream and whisk in well. Whisk the heavy cream mixture into the simmering broth.
Stir in cream cheese and the cheeses to melt.
Once the cheeses have melted into the soup, add the cauliflower.
With an immersion blender, blend the cauliflower into the soup until it’s as smooth as desired. If you don’t have an immersion blender, that’s OK! Simply transfer the soup to a blender or food processor and blend until it’s as smooth as you like it. Then return it to the pot, and portion it out to serve.
Top each serving with ½ tbsp scallion and more cheese, if desired.

Notes

Per serving: 397.2 cal, 11.3 g protein, 36.6 g fat, 7.7 g carbs, 2 g fiber, 5.7 g NET carbs

Nutrition

Serving Size: 1/8 recipe (approx 1 c soup)

Keywords: Faux-tato, Soup, Vegetarian, Meatless Meals