Keto Vichyssoise

A delicious Keto soup is this Vichyssoise made using leeks and onions sauteed in plenty of salted butter, cauliflower florets, and rich, heavy cream and sour cream for tang. I love soups like these as they pack a large amount of flavor for a minimal amount of ingredients. All the ingredients are simmered together until softened and then thrown into a blender until creamy and smooth. The resulting soup is chilled and served right around room temperature.

What ingredients are in Vichyssoise?

The soup is made using butter, white onions, leeks, cauliflower, heavy cream, and sour cream.

How long does the soup last in the fridge?

The soup will last for up to three days in the fridge, especially since it is eaten chilled.

How can I store leftover soup?

Leftover soup can be placed into deli containers and frozen or in ice cube trays.

Serving suggestions

Serve this chilled soup on a hot summer’s day alongside these Keto Hibiscus Coolers:

https://www.carbmanager.com/recipe-detail/ug:d7501504-a654-c2bd-e937-66907257c9de/keto-hibiscus-cooler

Net Carbs

3.6 g
Fiber

1.2 g
Total Carbs

5 g
Protein

1.3 g
Fats

8 g

92 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Leeks

10 oz
Butter

3 tbsp
White onion

0.25 cup
Water

1 qt
Cauliflower

10 oz
Cream Heavy Whipping

0.5 cup, whipped
Sour cream

2 tbsp

Step 1

Begin by cutting the end off the leek and then cut the leek in half lengthwise. Chop the leek into small pieces; this makes the leek easier to wash as they are notoriously dirty. Wash the leeks very well in cool water and rinse several times.
Step 2

Once the leeks are washed, preheat a large saucepan over medium-high heat. Add in the butter and allow to melt, then swirl the pan to coat it. Add in the chopped leeks and onions. Cook for 3-4 minutes or until translucent.
Step 3

Add in the water and cauliflower florets. Cook for 10-12 minutes at a simmer until the cauliflower is tender.
Step 4

Place ½ of the mixture into a high-powered blender and puree until smooth. Pour the soup into another bowl and repeat with the remaining soup.
Step 5

Combine the soup and place it all back into the saucepan and add the cream and sour cream. Use a whisk if necessary to smooth the sour cream. Chill and serve when the soup is around room temperature.