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prep time
15 min
cook time
25 min
ready time
40 min
Ultimate Keto Tuscan Cauliflower Soup
Dive into the world of Keto Italian cuisine with our ultimate Keto Tuscan cauliflower soup. This comforting dish combines the flavors of traditional Tuscan recipes with low-carb, keto-friendly ingredients. It's a hearty soup that proves keto Italian recipes can be both tasty and fulfilling, bringing you the warmth of an authentic Tuscan dinner.
Is this soup freezer-friendly?
Absolutely! This Keto Tuscan cauliflower soup freezes well. Allow it to cool completely before transferring it to airtight containers. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove for a quick and convenient keto dinner option.
Can I substitute the Italian sausage?
Certainly! Feel free to use your preferred keto-friendly protein, such as ground beef or turkey, as a delicious alternative to Italian sausage. The key is to maintain the robust flavors that make this soup distinctly Tuscan.
What's the best way to reheat leftovers?
To preserve the soup's texture and flavor, reheat it gently on the stovetop over low to medium heat. Stir occasionally to ensure even reheating. Add a splash of broth if needed to reach your desired consistency.
Can I make this soup dairy-free?
Yes, you can easily make this soup dairy-free by substituting coconut cream or a dairy-free alternative for heavy cream. The result will still be a luscious, keto-friendly bowl of comfort.
How long can I store leftovers in the refrigerator?
Store any leftover Keto Tuscan cauliflower soup in the fridge for up to 3-4 days. The flavors often intensify as the soup sits, making it a delightful option for quick, reheated meals.
Net Carbs
4.3 g
Fiber
1.5 g
Total Carbs
5.9 g
Protein
23.2 g
Fats
38.1 g
457 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower
330 g
Beef broth
800 ml
Water
1 cup
Garlic powder
0.5 tsp
Italian sausage
400 g
Heavy cream
1 cup
Bacon, pork
100 g
Black pepper
0.25 tsp
Mushrooms
1 cup, sliced
Parsley, dried
1 tsp
Recipe Steps
steps 4
40 min
Step 1
Cut the cauliflower into bite-sized florets. In a large pot, combine the cauliflower florets with beef broth and water. Bring the mixture to a boil and simmer until the cauliflower is tender. This should take about 10-15 minutes.Step 2
Meanwhile, remove the meat from the sausage casings. Slice the mushrooms. In a large pan, heat the olive oil and fry the sausage meat until browned. Add the sliced mushrooms and continue cooking until they are tender and golden.Step 3
Once the cauliflower is tender, add the heavy cream and the fried sausage and mushroom mixture to the pot. Stir well to combine. Sprinkle in garlic powder, black pepper, and dried parsley. Taste the soup and adjust the seasoning according to your preference. Add more salt or pepper if needed.Step 4
Cook the bacon until it’s crispy. Ladle the soup into bowls and top each serving with crispy bacon pieces. The bacon adds a delightful crunch and enhances the overall flavor. Garnish the soup with additional parsley or basil if desired.
