Hey Food Finders!

I’m so excited to announce my new blog feature called

“Souper Saturdays!”

I will be posting a delicious, low-point, low calorie, homemade soup recipe every Saturday for the next 8 weeks. Every recipe is easy to make, and most of them have short ingredient lists of items you often already have in your pantry. I guarantee you will love these and they will become staple recipes for your Fall and Winter menus!

Souper Saturday Recipe #1 is…

Creamy Cheesy Cauliflower Soup

OMG this is good!

This was my first batch of Cauliflower Cheese Soup this season! It's so creamy and it tastes like it's full of cream, but there is no cream in it at all. OH! And the best news of all is that it's only 1 SP for the whole bowl WITH the cheese! If you don't want the cheese, the cauliflower soup is 0 SP per serving! It tastes so decadent you are not going to believe it.

The Facts

Recipe makes - 4 servings

1 Serving = 1 ½ cups of soup.

The Creamy Cauliflower Soup without the cheese is 0 SP and 88 calories.

Add 2 tbsp of reduced fat cheddar cheese for an additional 1 SP and 40 calories.

Note: If you’d like to use a “full fat” cheddar cheese you can use 2 tbsp for an additional 2 SP and 60 calories.

Ingredients

1 medium-large cauliflower, cut into florets

1 medium-large sweet onion, chopped

1/2 Tbsp olive oil

5 cups fat free chicken broth (plus up to 1 cup extra to be added at the end if a thinner consistency is desired)

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

¼ tsp pepper

2 tbsp reduced fat cheddar cheese

Garnish: Sprinkle of fresh or dried parsley to be added before serving

Directions

Using a heavy stock pot, add olive oil. Warm on low-medium heat and add the chopped onions. Stir frequently on low heat for about 10 minutes to sweat the onions, not to brown or fry them. When the onions are soft, add in your cauliflower florets and give a quick stir. Next, add 5 cups of chicken broth, and give another quick stir.

Bring to a boil and then simmer for about 20 minutes until all the vegetables are very soft. Using your immersion blender, blend until very smooth and creamy. You can use a regular blender but be careful because the liquid is very hot. If the soup is very thick keep adding more chicken broth until you get the consistency you like. When it is blended thoroughly, add in your spices to taste. I kept the recipe on the mild side, but if you like a fuller flavor feel free to add to the amount of spices I listed. Start with my recommendations and add from there to taste.

Pour 1 ½ cups into your bowl and then sprinkle 2 tbsp of shredded cheddar on top of the soup, with an added sprinkle of parsley. Let the hot soup melt the cheese, or stir it in and eat!

Enjoy!

Print Recipe

Want More Soup?

Check out all 8 of our 8 week Souper Saturday Recipes!

Week 1: Creamy Cheesy Cauliflower Soup

Week 2: Butternut Squash and Apple Soup

Week 3: Split Pea and Ham Soup

Week 4: Cheesy Cheddar Bacon and Broccoli Soup

Week 5: Yankee Bean and Bacon Soup

Week 6: Autumn Apple Pumpkin Chili

Week 7: Black Bean Powerhouse Soup

Week 8: Pasta Fagioli Soup

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When you buy something through one of my links, I get a small commission. These small commissions help me pay the costs of running my blog. Any purchase you make of my recommended products leads to more product giveaways and free recipes at no additional cost to you!