This Low-Carb Cream of Celery soup will warm you up on a cold winter's day without the heavy carbs. It's made up of easy refrigerator and pantry staples including butter, heavy cream, onions, celery and chicken broth.
In a large saucepan, melt butter over medium heat.
Add diced onions and celery, and cook for 10 minutes of until translucent. Reserve 1-2 cups of cooked vegetable mixture to add back in at the end if desired.
Stir in riced cauliflower and garlic, and cook for 5 more minutes.
Add chicken broth, whipping cream, salt and black pepper. Bring to a simmer for 15 minutes, or until vegetables are completely soft. Do not let it come to a full boil.
Pour carefully into a food processor, and blend until smooth. Add reserved vegetables back to the soup and stir. Add additional salt to taste.