Ingredients
Scale
- 1/2 of a head of cauliflower (about 13.5 oz.)
- 15 baby carrots (or 2 medium carrots, peeled and chopped into small chunks)
- 1 onion, chopped roughly
- 2 cloves of garlic
- 2 bay leaves
- 1/2 of a head of broccoli (about 9.5 oz.)
- 1/2 cup fat free half & half
- 1 – 2 cups of chicken or vegetable broth (or just use more cooking water from the vegies)
- 1.5 oz. brie cheese
- 2 oz. Havarti cheese, chopped into small chunks
- 2 teaspoons Red Robin seasoning
- 1 teaspoon dried dill
- Salt & pepper, to taste
Instructions
- Fill a saucepan about 2/3 full of water, then add the cauliflower, carrots, onion, garlic, and bay leaves and bring to a boil.
- If you have a steamer, set it on top of the pot of cauliflower and add the broccoli. If not, steam the broccoli till crisp tender, then run under cold water to keep it from overcooking.
- When the cauliflower and carrots are perfectly fork tender, set a strainer over a bowl to catch the cooking liquid and pour the cauliflower mixture into the strainer. Take out the bay leaves and put the strained vegies in a blender, then add about a cup of the cooking water. Pour in the half & half & broth, then add the brie and blend until the mixture is creamy.
- Meanwhile chop the broccoli into small hunks (stems & all).
- Pour the puree back into the saucepan, then add the broccoli, Havarti cheese, Red Robin Seasoning and dill. Heat over medium low heat until the cheese is melted and the soup is good and hot. Serve hot.
Notes
Try out other cheeses in this soup if you prefer!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Nutrition
- Calories: about 200 calories per serving if you divide this