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My review
Chilled Corn Cauliflower Soup
113
Carol Castellucci Miller
"Enjoy the great taste of sweet corn on the cob with this delicious chilled soup they'll be asking for more of."
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Ingredients
4 h 30 m servings 201Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Heat oil in a large saucepan over medium heat; add cauliflower, onions, and 1/4 teaspoon salt. Reduce heat to medium-low; cover. Cook until onions are softened, stirring occasionally, about 8 minutes. Add corn and garlic; cover. Cook 4 minutes; add Swanson(R) Chicken Broth and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat.
- Place half of corn mixture in a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Blend until smooth. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
- Serve chilled soup with your choice of garnishes.
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Footnotes
- Cook's Note:
- You can serve this soup with a few drops of chimichurri sauce, a squeeze of lime juice, or some bacon bits.
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Reviews
Read all reviews 3Most helpful
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8/8/2016
I added extra onion and garlic with only 3 cups of corn. I used an immersion blender. Did not like the "sludgy" quality of the corn so I strained it. This definitely improved the soup, in my ...
7/31/2016
This was scrumptious and easy to make. Will add it to my rotation of summer soups!
4/15/2016
This soup tastes like summer. I suggest adding bacon and a squeeze of lime on top.