Smoky Faux-tato Soup

Recipe by Mandy Pagano

Recipe originally published on on 10/1/21. It has been lightly edited for re-publication.


Here's another Lenten offering, and it's vegetarian friendly! This soup is so full of flavor, it's a huge hit in my house, both in and outside of the penitential season. My daughter especially loves it, and has been known to have multiple bowls in a sitting. She's single-handedly polished off all our leftovers on more than one occasion, too.

Kid likes it = winning!

When you're looking for something a little more meaty, feel free to throw in some shredded chicken, sliced and browned kielbasa, cubed ham, or a handful of crumbled bacon.

[tasty-recipe id="2860"]

Smoky Faux-tato Soup

  •  Author: Mandy Pagano
  •  Prep Time: 5 minutes
  •  Cook Time: 15 minutes
  •  Total Time: 20 minutes
  •  Yield: 8 servings
  •  Method: Stovetop
  •  Cuisine: American
  •  Keywords: cheese, comfort-food, family-favorites, lent, meatless-meals, soup, vegetables, vegetarian


  • 4 tbsp. (2 oz/ 57 g) salted butter
  • 2 oz (527 g) yellow onion, diced
  • 2 oz (57 g) celery, diced
  • 2 c (16 fl oz/ 473 ml) chicken or vegetable broth (home made bone broth is best, but vegetable is preferable for a 100% vegetarian meal)
  • 2 c (16 fl oz/ 473 ml) water
  • 2 tsp sea salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • black pepper, to taste
  • 1 c (8 fl oz/ 237 ml) heavy cream
  • 1 tsp konjac/glucomannan powder
  • 1 (8 oz/ 454 g) brick cream cheese, softened
  • 1 c (approx. 4 oz/ 113 g) grated sharp cheddar cheese
  • 1 c (approx. 4 oz/ 113 g) grated smoked cheddar cheese (may be white or yellow)
  • 20 oz (567 g) cauliflower florets, cooked until very tender
  • 1/4 c sliced scallions (green onion tops)
  • additional shredded cheese, to top, as desired


  1. In a large soup or saucepan, heat butter over medium.
  2. In the same pot, add onion, celery and saute until onion is translucent.
  3. Add seasonings, broth, and water to the pot, bring to the boil, and then reduce heat to low to simmer for 5 minutes.
  4. Sprinkle konjac/glucomannan powder over heavy cream and whisk in well. Whisk the heavy cream mixture into the simmering broth.
  5. Stir in cream cheese and the cheeses to melt.
  6. Once the cheeses have melted into the soup, add the cauliflower.
  7. With an immersion blender, blend the cauliflower into the soup until it's as smooth as desired. If you don't have an immersion blender, that's OK! Simply transfer the soup to a blender or food processor and blend until it's as smooth as you like it. Then return it to the pot, and portion it out to serve.
  8. Top each serving with ½ tbsp scallion and more cheese, if desired.


  • Serving Size: 1/8 of recipe
  • Calories: 397.2 cal
  • Fat: 36.6 g
  • Carbohydrates: 7.7 g
    • Fiber: 2 g
    • Net Carbs [total carbs - (fiber + sugar alcohol)] : 5.7 g
  • Protein: 11.3 g

This content was printed from

Direct URL:

Articles, recipes, keto products, events, and other developments specific to the keto community. And it all starts with a free Keto Food Guide.

740 4th St. N.
Ste 187
St. Petersburg, FL 33701