Roasted Cauliflower and Blue Cheese Soup

Serves 12

Prep Time: 15 min.

Cook Time: 40 min.


  • 1yellow onion, cut in large dice
  • 1large carrot, cut in large dice
  • 2stalks of celery, cut in large dice
  • 1large head of cauliflower, cut in large florets
  • 8garlic cloves, peeled
  • 4Tbsp. olive oil (or any other cooking oil you have handy)
  • 4Tbsp. butter
  • 2qts bone broth (any stock will work as well, and even water is a great substitute)
  • 1pt. heavy cream
  • 12oz. blue cheese, broken into crumbles
  • 12oz. bacon, cooked to your liking and crumbled
  • Optional: Garnish with freshly chopped chives, or any other fresh or dried herbs.


  1. Preheat oven to 450 degrees Fahrenheit. Place one piece of parchment paper on a sheet tray.
  2. Toss onion, carrot, celery, cauliflower, and garlic with olive oil, salt, and black pepper and place on sheet tray.
  3. Roast veggies in oven until deep golden brown and softened.
  4. Melt butter in a large soup pot over medium heat and add roasted veggies.
  5. Cover with bone broth and bring to a simmer. Cook for 30 minutes and then blend with a hand blender or in a countertop blender.
  6. Return heat to low and add cream. Bring back to a simmer and add 8 oz. of the cheese.
  7. Allow cheese to melt and taste for seasoning. Add salt to your liking.

To Plate

Serve hot with bacon and blue cheese crumbles and optional garnish. Enjoy a green salad tossed with your favorite keto dressing on the side. Save leftovers for future meals.

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Remember to log optional ingredients separately in your journal.