Cauliflower Shrimp Soup

Servings 4 Servings


  • 2 tablespoons unsalted butter divided
  • 3 cloves garlic pressed
  • 1 medium onion chopped
  • 1 large head cauliflower trimmed, steamed and chopped
  • 1 cup low sodium chicken broth
  • 1 1/2 cups milk
  • 1 teaspoon sea salt
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 pound shrimp peeled and deveined
  • sea salt and freshly ground black pepper to taste


  • DO-AHEAD TIP: Prepare cauliflower.
  • Melt half of the butter in a large skillet over medium-high heat; add garlic and onion and sauté for 2 minutes or until onion starts to “sweat” and becomes translucent.
  • Place cauliflower in a blender; add garlic/onion mixture and process until smooth, gradually adding the broth and milk until fully combined.
  • Transfer mixture to a large saucepan and add seasonings (salt through cayenne pepper); set aside on low heat to simmer.
  • In the same skillet, melt remaining butter over medium heat; add shrimp and lightly season with salt and pepper; cook for 2 to 4 minutes per side or until pink and opaque. Add to soup and serve.


LC SERVING SUGGESTION: A big spinach salad.
SERVING SUGGESTION: Add whole grain rolls and butter.
KOSHER: Use olive oil instead of butter, additional broth instead of milk, and chopped chicken breast meat instead of shrimp.
GLUTEN FREE: Make sure broth is gluten free.
NUTRITION: per serving: 310 Calories; 11g Fat; 34g Protein; 21g Carbohydrate; 6g Dietary Fiber; 200mg Cholesterol; 879mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat. Points: 8
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