Creamy Cauliflower Soup
Ingredients
The soup
-
1
large head
cauliflower, cut into florets
-
2
Tbsp
olive oil or butter
-
1
small
onion, diced
-
2
stalks
celery, diced
-
2
medium
carrots, peeled and diced
-
4
cloves
garlic, minced
-
4
cups
low sodium vegetable broth or chicken broth
-
1
tsp
fresh thyme
-
½
tsp
dry mustard
-
1
tsp
salt
-
½
tsp
black pepper
-
½
cup
half and half
-
1
cup
shredded white cheddar cheese
The croutons
-
4
slices
rustic whole grain bread, cut into 1-inch cubes
-
1
Tbsp
olive oil
-
½
tsp
Mrs. Dash Everything But the Salt seasoning blend
Instructions
- Preheat the oven to 350°F.
- In a large pot or dutch oven, heat olive oil (or butter) and sauté onion, carrots, and celery until softened.
- Add garlic and sauté for an additional 30 seconds.
- Stir in vegetable broth, cauliflower, thyme, dry mustard, salt, and pepper, then bring to a boil.
- Reduce heat and simmer for 15 to 20 minutes until cauliflower is tender.
- While the soup simmers, toss bread cubes with olive oil and seasoning, then bake until crispy.
- Blend the soup until smooth, then stir in half and half and cheese.
- Season to taste, serve in bowls, and top with croutons.
Nutrition Facts (estimated)
Servings
5
Calories
330
Total fat
39.1g
Total carbohydrates
35.6g
Total protein
30.8g
Sodium
1118mg
Cholesterol
0mg
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