Cauliflower Cheese Soup
- Total Time
Enrich this soup with a little light cream cheese and American cheese, making it a creamy, delicately flavored appetizer soup or a light lunch.
olive oil2 tsp
uncooked leek(s)1 medium, (about 6 ounces), cleaned and sliced (white and light green parts only)
uncooked carrot(s)1 medium, finely chopped
uncooked celery1 rib(s), medium, finely chopped
reduced-sodium chicken broth5 cup(s)
uncooked cauliflower4 cup(s), florets
low fat American cheese single(s)¾ oz, slice
low fat cream cheese2 Tbsp, (Neufchâtel), at room temperature
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.