Cauliflower Cheese Soup
1
Points®
Total time: 52 min • Prep: 9 min • Cook: 43 min • 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.
Ingredients
Olive oil
2 tsp
Uncooked leeks
1 medium, (about 6 ounces), cleaned and sliced (white and light green parts only)
Carrots
1 medium, finely chopped
Celery
1 rib(s), medium, finely chopped
Reduced sodium chicken broth
5 cup(s)
Cauliflower
4 cup(s), chopped, florets
Low fat American cheese
¾ oz, slice
Low fat cream cheese
2 Tbsp, (Neufchâtel), at room temperature
Chives
2 Tbsp, Fresh, chopped
Instructions
1
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.
2
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.
3
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.
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