Wisconsin Cauliflower Soup

By abbeysue

Cauliflower stars in this light and creamy soup flavored with sauteed garlic and onions.

Wisconsin Cauliflower Soup
  • 1 T. butter

  • 1 medium sweet white or yellow onion, finely diced

  • 3 cloves garlic, minced

  • 1 (14.5) oz. can reduced-sodium chicken broth

  • 2 lbs. cauliflower florets

  • 1 c. fat-free half-and-half

  • 1/2 tsp. dry mustard

  • Salt and pepper to taste

  • 1 c. shredded pepper jack cheese

  1. In a large skillet, melt butter over medium heat.

  2. Add onion, and cook until soft, about 3-5 minutes.

  3. Add garlic, and cook, stirring frequently, for about 30 seconds.

  4. Pour in chicken broth.

  5. Add cauliflower, and cover skillet.

  6. Let the cauliflower steam until fork-tender, about 10 minutes.

  7. Carefully add cauliflower and broth mixture to a blender.

  8. Add in fat-free half-and-half and dry mustard.

  9. Blend until smooth.

  10. Season with salt and pepper to taste.

  11. Stir in shredded cheese, and let melt.

  12. Garnish with a pinch of shredded cheddar or Parmesan cheese, if desired.

Nutritional Facts

Calories - 60
Total Fat - 1.5g
Saturated Fat - 1g
Sodium - 400mg
Potassium - 480mg
Carbohydrates - 8g
Dietary Fiber - 3g
Protein - 4g

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5 replies

ohneclue 2017-05-16 14:58:39 -0500 Report

Great soup! I would use green onions for lower carbs than white or yellow and I would use full fat half and half. I wouldn't use that much chicken broth either but that's just me. YES, you can make this without half and half or have to use a dairy product. You can use a nut milk or sour cream or cream cheese, whatever would be good for you.