Creamy Cauliflower Soup

Prep Time:
10 minutes
Cook Time:
30 minutes
8 servings

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3Tbsp. H-E-B Olive Oil, divided,

1 mediumonion, diced,

2garlic cloves, chopped,

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

2c.Central Market Vegetable Broth or water as needed,

1 tsp.salt,

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

1 bunchchives, chopped for garnish,


1Preheat oven to 400F.

2 On a roasting pan toss the cauliflower florets with 2 Tbsp. of the olive oil, salt and pepper.

3 Spread cauliflower evenly out on the pan to insure even cooking.

4 Roast for 30 - 40 minutes until cauliflower starts to brown and caramelize and is just tender (roast as little or as much as you like as more color will yield added flavor).

5 In a saucepan saute onion in remaining oil until it just starts to caramelize (about 5 - 8 minutes on medium heat.) Add the roasted cauliflower and all the roasted brown bits and remaining oil to the saute pan and stir-fry for another 1 minute then add in the vegetable broth or water, 1 cup at a time.

6 Puree mixture in the pan with an immersion blender until smooth (add more broth or water as needed to your desired consistency.)

7 Season to taste with salt and pepper garnish with chopped chives and cheese.

Nutritional Information

Serving size: 8, Calories: 90, Fat Calories: 60, Total Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 0mg, Sodium: 95mg, Carbohydrates: 6g, Dietary Fiber: 2g, Sugar: 3g, Protein: 2g, Iron: 2, Calcium: 2, VitaminC: 80%, VitaminA: 0%

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