Low Carb Cream of Corn Soup
Indulge in the cozy goodness of this **Low Carb Cream of Corn Soup**, a lightened-up twist on a classic comfort food favorite. Perfect for those mindful of carbs, this recipe cleverly uses creamy pureed cauliflower in place of traditional starchy thickeners, creating a velvety base that’s both wholesome and satisfying. A touch of **unsweetened almond milk** and **heavy cream** adds depth, while sautéed garlic, onion, and a hint of **cayenne pepper** lend layers of flavor. Each spoonful offers bursts of sweetness from frozen corn kernels and a luxuriously cheesy finish with **Parmesan**. Ready in just 45 minutes, this versatile soup is ideal for busy weeknights or as a starter for a dinner party. Garnished with fresh chives for vibrant color, it’s a guilt-free comfort dish you’ll want to make again and again. **Low carb, keto-friendly, and irresistibly creamy**—this soup is a must-try!
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Recipe Information
Ingredients
- 3 cups Cauliflower florets
- 2 cups Unsweetened almond milk
- 1 cup Heavy cream
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1 small Onion, diced
- 1 cup Frozen corn kernels
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Fresh chives, chopped
- 0.25 cup Parmesan cheese, grated
Instructions
Begin by boiling the cauliflower florets in a large pot of salted water for about 10 minutes, or until they are tender. Drain and set aside.
In the same pot, melt the butter over medium heat. Add the minced garlic and diced onion, and sauté until the onion becomes translucent, about 5 minutes.
Add the cauliflower back into the pot along with the almond milk and heavy cream. Use an immersion blender to puree the mixture until smooth and creamy. Alternatively, transfer the mixture to a countertop blender, blend until smooth, and then return it to the pot.
Add the frozen corn kernels to the pot, stirring them into the creamy mixture.
Season the soup with salt, black pepper, and cayenne pepper. Let the soup simmer on low heat for about 10 minutes, allowing the flavors to meld together.
Stir in grated Parmesan cheese until it's completely melted and well incorporated into the soup.
Serve the soup hot, garnished with freshly chopped chives for a touch of color and flavor.
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 21.9 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1180 mg | 91% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
