Soup, Chili & Stew
Cauliflower-Cheese Soup with Pumpernickel Croutons
Rich and creamy and perfect for dunking a toasty crouton in, this fall comfort can be on your table in about 30 minutes.
Servings and Ingredients
|4 (1-inch-thick) slices Hy-Vee Baking Stone pumpernickel flute|
|Nonstick cooking spray|
|1 garlic clove, halved|
|6 c. cauliflower florets (1 medium head)|
|1 c. chopped carrots|
|1 c. chopped celery|
|1 ½ c. Hy-Vee low-sodium chicken broth|
|3 c. Hy-Vee skim milk|
|6 tbsp. Hy-Vee all-purpose flour|
|1 ½ c. Hy-Vee shredded sharp cheddar cheese|
|Hy-Vee salt and Hy-Vee ground black pepper, to taste|
- Preheat oven to 350 degrees. For pumpernickel croutons, spray slices of pumpernickel bread with nonstick cooking spray. Rub with cut side of garlic clove. Cut bread into cubes. Place on a baking sheet. Bake about 15 minutes or until toasted.
- In a large saucepan, combine cauliflower, carrots, celery and broth. Bring to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are tender.
- In a medium bowl, stir together milk and flour; stir into cauliflower mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat. In a food processor, blender or with an immersion blender, blend soup until partially pureed. Return to saucepan; add cheese and season to taste with salt and pepper. Cook 2 to 3 minutes more or until cheese melts. Serve with prepared pumpernickel croutons.
260 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 30mg
- Sodium: 540mg
- Total Carbohydrates: 31g
- Protein: 16g
Vitamin A 80%
Vitamin C 80%
Hy-Vee Seasons Health 2012.