
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
- 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.
- 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.
- 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.
- 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.
- Top with cheese (optional) & diced jalapeño