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Creamy Cauliflower Soup

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Quick and easy


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 oil 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 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.

Puree 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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