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Creamy "Creamless" Cauliflower Soup with Crispy Shallots

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 180kcal
Author Brenda Bennett |Sugar-Free Mom


  • 1 shallot thinly sliced
  • 3 tablespoons arrowroot powder divided
  • 3 tablespoons coconut oil divided
  • 1 head cauliflower broken into florets (about 4 cups)
  • ½ cup diced onion
  • 4 cups vegetable broth low sodium
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Optional: ½-1 teaspoon hot sauce


  • In a small bowl stir shallot with 1 tablespoon arrowroot powder. Set aside.
  • Heat 1 tablespoon coconut oil in a large pot or Dutch oven and add shallots and cook until crisp. Remove and set aside.
  • Add 2 more tablespoons coconut oil, cauliflower florets and diced onion and cook until lightly browned.
  • Pour in 2 cups of vegetable broth, cover pot and cook 15 minutes until completely tender.
  • Remove half the florets to a blender and remaining 2 cups of vegetable broth. Cover with a clean towel and lift one corner of lid of blender to release heat while processing.
  • Process until smooth and return to Dutch oven.
  • (If you'd like no chunks of florets remove the rest to process in the blender before adding pureed cauliflower back to the pot.)
  • Bring the soup to a low simmer and stir in remaining 2 tablespoons of arrowroot powder until mixture thickens.
  • Add salt and pepper, taste and adjust.
  • Serve with crispy shallots and hot sauce if desired.


Weight Watchers PointsPlus: 5*


Serving: 1g | Calories: 180kcal | Carbohydrates: 20.7g | Protein: 2.7g | Fat: 10.6g | Saturated Fat: 9g | Sodium: 464mg | Fiber: 4g | Sugar: 5.2g