Creamy Cauliflower Soup Recipe

Creamy Cauliflower Soup Recipe

Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

2 tbsp.  olive oil

1 medium onion, chopped

3 garlic cloves, finely chopped

1 large head of cauliflower (3 lb.), florets broken into small pieces

4 cups Aneto Low Sodium Chicken Broth or Vegetable Broth

1 tbsp. Fresh lemon juice

1 tsp. freshly ground white pepper

1 tsp. Crushed red pepper flakes

2 tsp. Salt

¾ cup half-and-half

  1. Heat 2 tbsp. extra-virgin olive oil in a large saucepan or small Dutch oven over medium-low. Add 1 medium onion.
  2. Cook, stirring occasionally and reducing heat if onion starts to brown, until softened, 5–7 minutes.
  3. Add 3 garlic and cook until softened and fragrant, about 2 minutes. Add cauliflower, broth, salt, pepper, red pepper and lemon juice.
  4. Bring to a boil, then reduce heat, and simmer, uncovered, until cauliflower is completely tender, 15–20 minutes.
  5. Working in batches, carefully purée soup in a blender until very smooth, transferring back to the pot when finished. Stir in half-and-half and simmer 5 minutes; remove from heat.
  6. Serve immediately garnished with parmesan cheese and fresh herbs if desired.
sliced carrots

About this recipe

Chiveschopped celery