Creamy Cauliflower Soup

This creamy cauliflower soup is an awesome blend of veggies that pairs well with grilled cheese or as a meal by itself.

As you probably have already realized I love cauliflower. I believe I’ve cooked it every way possible except frying it. My kids love my mashed cauliflower as well as my panko crusted cauliflower bites.

And honestly, my kids don’t really know what mashed potatoes taste like, they probably think it’s the mashed cauliflower. Not that I don’t love potatoes, I cook plenty of potatoes but usually not in the mashed form. 

Surprisingly Dan gave this soup a two thumbs up because normally he’s not a fan of cauliflower soup.

My kids on the other hand are not big soup fans yet, but that’s not stopping me from making it! Eventually I’m sure they will like soup, right?!

For this soup, I used my dutch oven that I am SO glad I received as a gift last year because it cooks food much more evenly and is less likely to burn food (at least for me!).

You can also use a large stock pot, but be careful to stir it often because this soup takes about 30 minutes in the pot.

Dietitian’s Dish

Cauliflower is rich in nutrients including vitamin C, vitamin A, folate and fiber to name a few. These nutrients all help fit against diseases like heart disease and some cancers.

And of course, eating foods high in fiber like this soup help keep you feeling fuller longer, which can help keep your weight in check.

You may notice I used regular half and half, well that’s because the store I shop at did not have fat-free half and half. And I definitely was not going to search other stores with 2 kids in tow just to find a fat-free version.

No big deal!

Creamy Cauliflower Soup

A creamy soup packed with veggies!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Ingredients

  

• 2 celery stalks chopped
• 1 large onion chopped
• 1 cup shredded carrots
• 2 tablespoons light butter
• 1 head cauliflower cut into florets
• 4 cups reduced sodium chicken broth
• 1 cup water
• 1/2 cup all purpose flour
• 2 cups skim milk
• 3/4 cup half and half
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon dill weed
• 1/4 teaspoon white pepper

Instructions

 

• In a large pot (or dutch oven), saute the celery, onion and carrots in butter for about 5 minutes until the vegetables are crisp-tender.
• Add cauliflower, chicken broth and water and bring to a boil.
• Reduce heat, cover and simmer for about 20 minutes or until cauliflower is tender.
• Let soup slightly cool and in batches add to a blender or food processor.
• Blend until mixture is smooth and return to pot over medium heat.
• In a bowl, whisk together flour and milk until smooth then add to pot.
• Bring to a boil and stir until it begins to thicken.
• Reduce heat and add half and half, parsley, salt, dill weed and white pepper.

Tried this recipe?Let us know how it was!

 This Creamy Cauliflower Soup post first appeared on Chocolate Slopes.

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