Cream of Cauliflower Soup

By Gabby

Cream of Cauliflower Soup
  • 3 T Butter

  • 3/4 C Diced Onion

  • 3/4 C Diced Celery

  • 1 Quart Homemade Chicken Broth (no salt)

  • 1 10oz Package Frozen Cauliflower

  • 1/2 C Half & Half

  • Salt and Pepper to taste

  1. Melt butter over low heat and saute your onions and celery until they are translucent.

  2. In a large pot, combine the sauted veggies with broth and cauliflower. Simmer unitl the cauliflower is tender.

  3. With a slotted spoon, remove the veggies from the pot and place into a blender. Carefully pour as much broth as will fit into the blender and puree until smooth. (let the steam vent thru your lid a little to prevent decorating your cabinets with HOT cauliflower)

  4. Pour your pureed mixture back into the pan and add your cream, salt and pepper.

  5. This is soooooo smooth! It is better than cream potato soup, the texture is much more fine.

  6. If you want to reduce some calories, use skim milk or even low fat sour cream instead of the half & half.

  7. Zest it up Options:

  8. Add 1/4 C american cheese and melt into the soup.

  9. Top with fresh parsley sprigs

  10. Add 1/4 t of nutmeg or mace

Nutritional Facts

Each serving without options
Carbohydrates 9g
Fiber 3g
Protein 7g

dinner soup cauliflower cream carbs under 45g ultra-low-carb gluten free vegetable side

3 replies

butterfly_8 2008-08-10 15:44:10 -0500 Report

I am going to make this dish. I do not eat cauliflower because I did not know how to prepare it. This I will try. I love veggies and I love a change of pace.

Elfin 2008-07-01 22:47:47 -0500 Report

I'm gonna have the leftovers for lunch! Umm looking forward to it. If it's not raining I might have lunch on the patio.