Cream of Cauliflower Soup

A Healthy, Creamy Vegetable Soup Recipe

Jan 30, 2008 Stephanie Gallagher

A thick and satisfying cauliflower soup recipe that is perfect for cold weather.

When it is cold outside and all you want to do is curl up under a warm blanket, this cream of cauliflower soup is just what you need. It is so rich, soothing and satisfying, it will warm you up from the inside out.

Unlike most cream of cauliflower soup recipes, this one does not use cream or half and half to thicken the soup. Instead, it calls for potatoes. The results are just as thick, rich and satisfying as a traditional cream of cauliflower soup recipe, but without the added fat and calories.

Serve this cream of cauliflower soup with a thick slice of crusty, homemade whole wheat bread or Fuji apple walnut chicken salad. Either way, you'll enjoy a meal that is light on calories and fat, and heavy on taste.

Cream of Cauliflower Soup Recipe

Ingredients

  • 3 Tbsp. extra virgin olive oil
  • 1 large carrot, peeled and diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic (or 2 tsp. minced garlic)
  • 2Tbsp. all-purpose flour
  • 8 cups low-sodium chicken broth
  • 3 large russet potatoes, peeled and diced
  • 1 large head cauliflower, trimmed and chopped (6-8 cups of cauliflower florets)

Directions

  1. Heat the olive oil in a large, heavy saucepan or dutch oven over medium heat.
  2. Add carrot, celery and onion to olive oil. Cook 5 to 7 minutes or until vegetables are softened.
  3. Add garlic, and cook another 1-2 minutes, being careful not to let garlic burn (turn down heat if necessary).
  4. Sprinkle flour over vegetables and cook minute or two, stirring constantly.
  5. Meanwhile, heat chicken broth in the microwave for 1 minute on high. Add to vegetables, whisking constantly.
  6. Bring to a boil. Add potatoes and cauliflower.
  7. Reduce heat to medium-low and let simmer 20-30 minutes or until cauliflower and potatoes are tender when pierced with a fork.
  8. Use an immersion blender to puree soup, or let soup cool 15 minutes, then puree in batches in a blender.

Makes 8-10 servings.

Per serving (based on 10): 151 calories, 1 g fat (0 g saturated fat), 0 mg cholesterol, 29 g carbohydrate, 5 g fiber, 8 g protein, 26% vitamin A, 86% vitamin C, 5% calcium, 10% iron

If you like this cream of cauliflower soup recipe, be sure to check out these healthy soup recipes, too: broccoli cheese soup, chicken noodle soup, navy bean soup with hot dogs, cauliflower cheese soup, split pea soup with barley, and butternut squash soup.

For more cauliflower recipes, try steamed broccoli and cauliflower and roasted cauliflower with sea salt.

The copyright of the article Cream of Cauliflower Soup in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Cream of Cauliflower Soup in print or online must be granted by the author in writing.