Jalapeño Popper Cauliflower Soup

Jalapeño Popper Cauliflower Soup

INGREDIENTS

serves 5

• 2 Tablespoons butter
• 1 small shallot or 1/4 small red onion, chopped
• 3 cloves garlic, minced
• 4 cups grated cauliflower (about 1 small head of cauliflower)
• 1 Tablespoon chopped fresh dill
• 3/4 teaspoon pink salt
• pepper
• 2 Tablespoons water
• 2 Tablespoons gluten-free or all-purpose flour (see notes for brand used)
• 1-3/4 cups chicken broth, divided
• 2 cups milk (any kind, I used oat milk )
• Dairy free garlic herb cream cheese blend or 1/3 less fat cream cheese, softened to room temperature
• 1-2 jalapeño diced

DIRECTIONS

1. Melt butter in a large soup pot over medium heat. Add onion and garlic then saute until onions are starting to become tender, 4-5 minutes, stirring often to avoid burning the garlic. Add the cauliflower, then stir to coat cauliflower in butter. Add water then place a lid on top and steam cauliflower until tender, 7 minutes, stirring occasionally.
2. Meanwhile whisk 1/4 cup chicken broth and flour together in a small bowl then set aside. Add remaining 1-1/2 cups chicken broth and milk to the soup pot, add more pepper, then turn heat up to medium-high and bring soup to a gentle bubble, stirring occasionally. Turn heat back down to medium then stream in chicken broth/flour mixture, stir to combine, and then simmer until soup is slightly thickened, 5 minutes.
3. Divide cream cheese into thirds in wrapper then scrape into the soup pot. Switch to a whisk then whisk soup until cream cheese is fully melted and incorporated. Add 1/2 the diced jalapeño.
4. Blend soup in the blender until smooth. Then add dill, salt, and pepper and then let soup sit and thicken off the heat for 10 minutes before serving.
5. Top with cheese (optional) & diced jalapeño