Heart Healthy Creamy Cauliflower Soup Recipe

The mellow flavor of roasted cauliflower and garlic makes this creamy soup a clear winner. Try our heart-healthy cauliflower soup for a spoonful of fragrant goodness whenever the craving strikes.
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Ingredients
Recipe yields 8 servings
2 heads cauliflower, cut into bite-size pieces (about 10 cups)
3 garlic cloves
2 shallots
2 Tbsp olive oil
3 cups vegetable broth (gluten free if needed)
2 cups water
2 cups 1% milk
1 bay leaf
1 tsp finely chopped fresh thyme leaves
1/8 tsp nutmeg
1/8 tsp salt
1/2 tsp black pepper
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Directions
Step 1

Preheat oven to 425°F.

Step 2

In a large baking pan, toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven for about 30 minutes, or until golden.

Step 3

In a large stockpot, simmer broth, water, milk, roasted cauliflower mixture, bay leaf, thyme, nutmeg, salt and pepper for 30 minutes, or until cauliflower is very tender. Discard bay leaf. In a blender puree soup in batches until smooth. Transfer pureed mixture back to stockpot.

Step 4

Heat soup over medium-low heat until just heated through, about 8 minutes.

Prep Time: 75 minutes
Servings: 8
Calories: 79
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:79
total fat:4g
sat fat:1g
cholesterol:3mg
sodium:297mg
total carb:7g
fibers:2g
proteins:5g

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Heart Healthy Creamy Cauliflower Soup Recipe

Ingredients
Recipe yields 8 servings
2 heads cauliflower, cut into bite-size pieces (about 10 cups)
3 garlic cloves
2 shallots
2 Tbsp olive oil
3 cups vegetable broth (gluten free if needed)
2 cups water
2 cups 1% milk
1 bay leaf
1 tsp finely chopped fresh thyme leaves
1/8 tsp nutmeg
1/8 tsp salt
1/2 tsp black pepper
Directions
Step 1

Preheat oven to 425°F.

Step 2

In a large baking pan, toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven for about 30 minutes, or until golden.

Step 3

In a large stockpot, simmer broth, water, milk, roasted cauliflower mixture, bay leaf, thyme, nutmeg, salt and pepper for 30 minutes, or until cauliflower is very tender. Discard bay leaf. In a blender puree soup in batches until smooth. Transfer pureed mixture back to stockpot.

Step 4

Heat soup over medium-low heat until just heated through, about 8 minutes.

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