Light and Creamy Cauliflower Soup

Light and Creamy Cauliflower Soup


2 tablespoons Dierbergs olive oil
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
2 cloves garlic, minced
8 cups (about 3 pounds) cauliflower florets, coarsely chopped
1 box (32 ounces) reduced-sodium chicken broth
2 cups water
1½ cups half-and-half
½ teaspoon coarse salt
Freshly ground black pepper
Hungarian sweet paprika


In large stockpot, heat olive oil over medium-high heat. Add onion, carrot, celery, and garlic; cook stirring often until vegetables soften, about 3 minutes. Add cauliflower, broth, and water; bring to a boil. Cook stirring occasionally until cauliflower is tender, about 8 to 10 minutes. Use slotted spoon to remove half of the vegetables; set aside.

Use immersion blender to purée remaining vegetables in stockpot. (Or transfer vegetables to work bowl of food processor fitted with steel knife blade; process until puréed. Return to stockpot). Add reserved cooked vegetables. Bring to a boil; reduce heat and cook stirring occasionally until slightly thickened, about 10 minutes.

Stir in half-and-half and season with salt and pepper. Ladle into serving bowls. Lightly sprinkle paprika over top.

Servings: 8
Serving Size: Per 1½ cup serving

Per Serving
Calories: 135
Cholesterol: 16 mg
Fat: 8 g
Sodium: 484 mg
Carbohydrates: 12 g
Protein: 5 g
Fiber: 3 g