Creamy Cauliflower Soup

Heavenly “Creamy” Cauliflower Soup (Lightened Up)

This version uses clever swaps to deliver an incredibly creamy, cheesy soup for a fraction of the points. You won’t believe it’s lightened up.

Yields: 6 generous servings (approx. 1.5 cups each)
WW Points: 4 points per serving

Ingredients:

• 1 medium head cauliflower, broken into florets

• 1 medium carrot, shredded

• 1/4 cup chopped celery

• 1 medium leek, cleaned and chopped (white and light green parts only)

• 2 1/2 cups water

• 2 teaspoons chicken bouillon (or vegetable bouillon cube) – Better Than Bouillon is great here

• 1 tablespoon light butter (like Land O’Lakes Light Butter with Canola Oil)

• 1 tablespoon all-purpose flour

• 3/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 cup fat-free evaporated milk (the secret weapon for creaminess!)

• 1 cup shredded reduced-fat sharp cheddar cheese (like Cabot 50% Reduced Fat)

• 1/2 to 1 teaspoon hot pepper sauce (Frank’s RedHot is a classic)

Instructions:

1. Cook the Vegetables: In a large saucepan or Dutch oven, combine the cauliflower, carrot, celery, leek, water, and bouillon. Bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes, or until the vegetables are very tender. Do not drain.

2. The “Partial Purée” for Creaminess: Using an immersion blender, carefully blend about half of the soup right in the pot, leaving plenty of vegetable chunks for texture. If you don’t have an immersion blender, transfer 2 cups of the soup (solids and liquid) to a countertop blender, purée carefully until smooth, and then return it to the pot. This step naturally thickens the soup without tons of flour and butter.

3. Make a Lighter Roux: In a small saucepan, melt the light butter over medium heat. Whisk in the 1 tablespoon of flour, salt, and pepper until smooth. Gradually whisk in the fat-free evaporated milk. Cook and stir for about 2 minutes, or until the mixture is gently thickened and bubbly.

4. Combine and Enrich: Slowly pour the milk mixture into the large pot of cauliflower soup, stirring constantly.

5. The Low-Heat Cheese Melt: Bring the soup to a gentle simmer. Remove the pot from the heat and stir in the shredded reduced-fat cheddar cheese and hot pepper sauce. Stir until the cheese is completely melted and the soup is smooth.

   • Crucial Tip: Do not boil the soup after adding the cheese, as high heat can cause reduced-fat cheese to separate and become grainy. Gentle heat is the key to a velvety finish.

6. Serve: Ladle into bowls and enjoy the pure comfort!

Toppings Bar (Optional, Adjust Points)

Make it a meal by setting out small bowls of toppings. A little goes a long way.

• Turkey Bacon Crumbles: 1 crumbled slice (1 point)

• Chopped Chives or Green Onions: (0 points)

• A dollop of non-fat plain Greek yogurt: (0 points, adds tanginess)

• A tiny sprinkle of real sharp cheddar: 1 tsp (0-1 point, a burst of flavor)

This lightened-up version gives you all the creamy, cheesy satisfaction of the original, keeping that essential texture and warmth while being wonderfully gentle on your daily points. Enjoy every spoonful