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Creamy Cauliflower & Zucchini Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This cauliflower and zucchini soup gets its silky texture from blending mellow-flavored cauliflower and zucchini together. Just a touch of milk and cream combine with sharp Cheddar cheese to add additional creaminess and savory flavors to this warming vegetarian soup.

Ingredients:
  • 2 tablespoons unsalted butter
  • 2 cups chopped leek
  • 1 cup chopped yellow onion
  • 3 cups chopped zucchini
  • 8 cups chopped cauliflower
  • 3 ½ cups lower-sodium vegetable broth
  • 1 cup reduced-fat milk
  • 2 large cloves garlic
  • ¾ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ⅛ teaspoon crushed red pepper
  • pinch of ground nutmeg
  • 1 cup grated sharp cheddar cheese
  • ½ cup half-and-half
  • ½ cup crispy fried shallots (see tip)
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
Directions:
  1. Melt butter in a large saucepan or Dutch oven over medium-high heat. Add leek and onion; cook, stirring occasionally, until tender and starting to brown, 6 to 8 minutes. Stir in zucchini; cook, stirring occasionally, until tender and starting to brown, about 4 minutes. Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper and nutmeg; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes.
  2. Working in 2 batches, transfer the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.) Pour into a large bowl. Add Cheddar; stir until melted, about 1 minute. Stir in half-and-half.
  3. Divide the soup among 6 bowls. Top with fried shallots, parsley and chives.
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