Dinner
Cauliflower Soup
Creamy cauliflower soup blends tender florets with savory broth, garlic, and pepper into a velvety base, then folds in tangy cream cheese and yogurt for rich, silky spoonfuls. Crisp bacon, bright parsley, and zesty lemon finish each bowl with smoky crunch and fresh lift.
- Total
- 25 min
- Prep
- 20 min
- Cook
- 5 min
- Serves
- 1
Nutrition per Serving
- Calories
- 229
- Protein
- 21g
- Carbs
- 15g
- Fat
- 10g
- Fiber
- 6g
- Sugar
- 9g
- Sodium
- 349mg
Ingredients
- 2 cup cooked cauliflower florets
- 2/3 to 3/4 cup low-sodium chicken broth, divided
- dash garlic powder
- dash black pepper
- 1 oz reduced-fat cream cheese (Neufchâtel)
- 1/3 cup plain nonfat Greek yogurt
- 2 slices lower-sodium, less-fat bacon, crisp-cooked and crumbled
- 1 tsp snipped fresh parsley
- 1/4 tsp lemon zest
Instructions
- In a blender or food processor, combine cauliflower, 2/3 cup broth, garlic powder and pepper. Cover and blend until smooth, about 1 minute.
- Transfer to a small saucepan. Bring just to boiling over medium heat. Whisk in cream cheese and enough of the remaining broth to reach desired consistency; heat through.
- To serve, top soup with yogurt, bacon, parsley and lemon zest.