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Creamy Cauliflower Soup
Prep Time:
10 minutes
Cook Time:
30 minutes
8 servings

4 Tbsp. H-E-B Olive Oil, divided

1 onion, diced

2 garlic cloves, chopped

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

2 c. H-E-B Vegetable Broth

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

1/2 tsp. nutmeg

* salt and pepper

1 c. H-E-B Shredded 2% Recued Fat Cheese


Heat a large heavy-bottomed soup pot over Medium heat 3 minutes. Add 2 tablespoons olive o
il and onions and stirfry 3 minutes, until onions are translucent.
Add garlic and stir-fry 1 minute. Add cauliflower and stir-fry 3 minutes. Add broth and br
ing to a boil. Reduce heat to Medium-Low and cook uncovered 15 minutes or until cauliflowe
r is tender. Stir in half and half; remove from heat.
Puree soup in small batches in food processor or blender (or use a hand-held immersion ble
nder). Place soup back in the pot and season with nutmeg, salt, and pepper, to taste. Serv
e with 2 tablespoons of cheese.

Nutritional Information

Calories: 120, Total Fat: 6g, Cholesterol: 10mg, Sodium: 95mg, Carbohydrates: 12g, Dietar
y Fiber: 2g, Sugar: 8g, Protein: 7g


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