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Cream of Cauliflower Soup
Prep Time:
10 minutes
Cook Time:
30 minutes
8 servings

4 Tbsp. H-E-B Olive Oil

1 container (5 oz.) H-E-B Chopped Sweet Onion

2 H-E-B Ready Fresh Go! Garlic Cloves, chopped

1 head of cauliflower, outer leaves and core removed and florets chopped

2 c. Central Market Organics Chicken or Vegetable Broth, regular or low sodium

1 tsp. ground white pepper

1/2 tsp. Central Market Organics Ground Nutmeg

2 c. H-E-B Fat Free Half and Half

2 Tbsp. fine chopped parsley

1 c. H-E-B Shredded Swiss or Romano Cheese

1/2 tsp. Central Market Organics Crushed Red Pepper (optional)


Heat a large heavy bottom soup pot over medium heat for 3 minutes. Add 2 Tablespoons of o
live oil and onions and stir-fry for 5 minutes until onions are creamy colored and translu
cent. Add the garlic and stir-fry one minute.
Add the chopped cauliflower and stir-fry for 3 minutes. Add the chicken or vegetable brot
h and bring the soup to a boil, reduce heat to medium low and cook uncovered for 15 minute
s or until cauliflower is tender. Stir in the half and half and remove from heat.
Puree the soup in small batches in the food processor or blender (you can also use a hand
held immersion blender) and put soup back into the pot. Season the soup with the remainin
g 2 Tablespoons of olive oil, white pepper, nutmeg, salt to taste and crushed red pepper i
f desired. Cook soup 5 more minutes. Serve soup and garnish with a sprinkle of chopped p
arsley and 2 tablespoons of shredded cheese.

Nutritional Information

Calories: 140, Total Fat: 7g, Cholesterol: 10mg, Sodium: 95mg, Carbohydrates: 12g, Dietar
y Fiber: 2g, Sugar: 8g, Protein: 7g


Healthy Cooking from H-E-B