This was super-yummy and cozy on a particularly chilly autumn night. My husband told me that it was “a dairy-bomb,” but I’m including it because I enjoyed it. It was easy and everyone liked it.
It’s 1000% easier to make any kind of creamy blended soup if you own an immersion blender. This is the exact one I have. I used to transfer the soup to the food processor and it was a horrible, messy process. I highly recommend immersion blenders — I don’t think I could function without one.
When the weather gets cold, I make A LOT of soup! Creamy soups like this one are particularly valuable insofar as they offer a way to get my children to eat vegetables like cauliflower.
I served this soup with a far healthier version of Philly Cheesesteak Hot Pockets.
Creamy Cauliflower Soup
Equipment
- 1 Immersion blender (it's a lifesaver! I couldn't live without one)
Ingredients
- 4 cups cauliflower florets
- 2 tablespoon butter
- ½ onion (chopped)
- 1 clove garlic (minced)
- 2 tablespoon all-purpose flour
- 1½ cups skim milk
- 1½ cups fat-free half and half
- 1 tablespoon lemon juice
- fresh herbs for garnish (chives and parsley are good choices!)
Instructions
- Put the cauliflower florets in a saucepan, and fill with enough water to just cover the cauliflower. Boil the cauliflower for about 20 minutes until soft.
- Meanwhile, heat the butter in a stock pot over medium heat. Cook the garlic and onions until soft and fragrant.
- Add the flour to the garlic/onion/butter mixture and cook for one minute, until soft.
- Gradually add the skim milk, whisking as you go to avoid lumps.
- Add the softened, cooked cauliflower.
- Blend it all up with your immersion blender, or transfer to a blender/food processor and blend until smooth.
- Remove from heat, stir in the fat free half and half & lemon juice.
- Sprinkle some parsley or chives on top
