Creamy Cauliflower & Zucchini Soup
Ingredients
- 2 tablespoons unsalted butter
- 2 cups chopped leek
- 1 cup chopped yellow onion
- 3 cups chopped zucchini
- 8 cups chopped cauliflower
- 3.5 cups lower-sodium vegetable broth
- 1 cup reduced-fat milk
- 2 large cloves garlic
- 0.75 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground pepper
- 0.125 teaspoon crushed red pepper
- Pinch of ground nutmeg
- 1 cup grated sharp Cheddar cheese
- 0.5 cup half-and-half
- 0.5 cup crispy fried shallots (see Tip)
- 0.25 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
Instructions
- 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.
- 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.
- Divide the soup among 6 bowls. Top with fried shallots, parsley and chives.
