Creamy Cauliflower Soup

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

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

1onion, diced,

2garlic cloves, chopped,

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

2c.H-E-B Vegetable Broth,

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


*salt and pepper,

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


1Heat a large heavy-bottomed soup pot over Medium heat 3 minutes. Add 2 tablespoons olive oil and onions and stirfry 3 minutes, until onions are translucent.

2Add garlic and stir-fry 1 minute. Add cauliflower and stir-fry 3 minutes. Add broth and bring to a boil. Reduce heat to Medium-Low and cook uncovered 15 minutes or until cauliflower is tender. Stir in half and half; remove from heat.

3Puree soup in small batches in food processor or blender (or use a hand-held immersion blender). Place soup back in the pot and season with nutmeg, salt, and pepper, to taste. Serve with 2 tablespoons of cheese.

Nutritional Information

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

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