Cauliflower Cheese Soup
- Total Time
- 0:52
- Prep
- 0:09
- Cook
- 0:43
- Serves
- 6
- Difficulty
- Easy
Enrich this soup with a little light cream cheese and American cheese, making it a creamy, delicately flavored appetizer soup or a light lunch.
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olive oil2 tsp
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uncooked leek(s)1 medium, (about 6 ounces), cleaned and sliced (white and light green parts only)
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uncooked carrot(s)1 medium, finely chopped
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uncooked celery1 rib(s), medium, finely chopped
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reduced-sodium chicken broth5 cup(s)
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uncooked cauliflower4 cup(s), florets
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low fat American cheese single(s)¾ oz, slice
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low fat cream cheese2 Tbsp, (Neufchâtel), at room temperature
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chives2 Tbsp, Fresh, chopped
- Heat the oil in a large nonstick saucepan over medium heat. Add the leek, carrot, and celery. Cook, stirring frequently, until the vegetables are very tender, but not browned, about 8 minutes.
- Add the broth and cauliflower; bring to a boil. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 30 minutes. Stir in the cheeses until melted.
- Remove the soup from the heat and puree with a hand-held immersion blender, or in a food processor or blender, in batches if necessary. Return the soup to the saucepan and reheat. Stir in the chives. Yields 1 1/3 cups per serving.