Wisconsin Cauliflower Soup
There's a local restaurant constraint titled Zupas that serves soup, salads, and sandwiches. One of my favorites things there is their River Cauliflower Soup. As superb as that cheesy, creamy soup is, I craved to create a light type.
My variant of this River Crucifer Soup keeps all of that creamy, cheesy quality by using a distich of tricks. I use fat-free half-and-half to devote it wealth and creaminess without all of the fat of take. I also utilised vindicatory enough cheese to gift it whatsoever saintly tang.
Positive, this soup is rattling fast and comfortable to get. So, you can pretend a container of colorful, delicious soup in fewer than 30 proceedings!
INGREDIENTS
- 1 T . butter
- 1 medium sweet white or yellow onion finely diced
- 3 cloves garlic minced
- 14.5 oz . can reduced-sodium chicken broth
- 2 lbs . cauliflower florets
- 1 c .regular or fat-free half-and-half
- 1/2 tsp . dry mustard
- Salt and pepper to taste
- 1 c . shredded pepper jack cheese
INSTRUCTIONS
- In a large skillet, melt butter over medium heat.
- Add onion, and cook until soft, about 3-5 minutes.
- Add garlic, and cook, stirring frequently, for about 30 seconds.
- Pour in chicken broth.
- Add cauliflower, and cover skillet (I just use a piece of foil).
- Let the cauliflower steam until fork-tender, about 10 minutes.
- Carefully add cauliflower and broth mixture to a blender.
- Add in fat-free half-and-half and dry mustard.
- Blend until smooth.
- Season with salt and pepper to taste.
- Stir in shredded cheese, and let melt.
- Garnish with a pinch of shredded cheddar or Parmesan cheese, if desired.