Cream Of Cauliflower Soup

Oxmoor House
6 servings (serving size: 1 cup soup and 1 tablespoon cheese)


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1 tablespoon light butter
1 1/2 cups chopped onion
2 pounds cauliflower, trimmed and coarsely chopped (about 4 cups)
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 thyme sprigs
1 cup fat-free half-and-half
2 tablespoons all-purpose flour
6 tablespoons reduced-fat shredded sharp Cheddar cheese


Melt butter in a 3-quart saucepan over medium heat; add onion, and cook 5 minutes, stirring constantly, until tender. Add cauliflower and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until cauliflower is very tender.

Combine half-and-half and flour, stirring with a whisk; add to cauliflower mixture. Bring to a boil; reduce heat, and simmer 2 minutes, stirring often. Remove and discard thyme. Cool 15 minutes.

Place half of cauliflower mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining cauliflower mixture. Ladle into bowls; sprinkle each with cheese.

Created date

March 2010

Nutritional Information

Calories 108
Fat 2.7 g
Satfat 1.5 g
Protein 6.4 g
Carbohydrate 13.9 g
Cholesterol 6 mg
Iron 0.6 mg
Sodium 624 mg
Caloriesfromfat 23 %
Fiber 3.6 g
Calcium 119 mg