Broccoli-Cheddar Cauli Soup

Cauliflower puree (or CauliCreme at Wegmans) is one of my favorite products. It's 100% cauliflower yet makes a fantastic, rich, creamy base for sauces or soups. Want to make an "alfredo" sauce? Use this. Want to make a creamy pesto sauce? Use this. Want to make any of a variety of rich, velvety, chowder-like or bisque-like soups? Use this! Yet...without the guilt while also sneaking some delicious vegetables into your diet. I've used it for mushroom soup, corn soup, crab chowder, and more. Get creative and share your best ideas in the comments. (And, of course, check back as I try to post a few more ideas and recipes.)

This recipe does use some cheese, but the soups are equally delicious without it. When I've done seafood chowders or mushroom soup, it's fully vegan. The basic idea also always remains the same... saute some aromatics for a base, add some veggies, and then add the cauliflower puree and broth in varying quantities depending on your goal texture. I have typically been doing around two cups of my homemade salt-free vegetable broth (if you aren't using vegetable scraps, or frankly chicken bones or shrimp shells, to make broth, you are definitely missing out) to one back of Wegman's Caulicreme and that creates a bisque-like texture. Obviously, this allows for customization. So what are you waiting for? Whip up some soup and add a (whole grain) bread or salad for a delicious and healthy winter meal!

Time: 20 min

Broccoli-Cheddar Cauli Soup

Ingredients:

2 tsp olive oil

1/2 large sweet onion (e.g. vidalia), chopped

3 garlic cloves, minced

16 oz frozen broccoli

16 oz frozen CauliCreme or cauliflower puree (you can also make your own and freeze it)

2 c salt free vegetable broth

1/2 c shredded low fat cheddar cheese

black pepper

Heat a large pot over medium high heat. Add the olive oil, swirling to coat. Give it a couple minutes to heat and then add the onions. Saute for about five minutes, stirring occasionally, or until just starting to brown. Add the garlic and saute for another three minutes.

When the onions are fully cooked, add the frozen broccoli. Saute for a minute and then add in the cauliflower puree and broth. If you, like me, make a lot of broth and then freeze it, you can just toss it in frozen here.... there is no need to defrost in advance. Cover the pot and turn down to medium. Stir occasionally to encourage melting and keep everything from burning, but let the frozen ingredients melt fully. This shouldn't take more than about five or so minutes.

When everything is melted, stir well and then use an immersion blender to blend to your desired preference. I like my soups creamy, so I blend until the broccoli is fairly small, as you can see in the picture. Turn the soup to medium low and add the cheddar cheese and black pepper. Stir to fully incorporate. As soon as the cheddar is melted, remove from heat and enjoy.