Creamy soups can be so very satisfying, and Doris Davis’ Cauliflower Soup is no exception. The Hellertown, Pennsylvania cook writes, “I received this delicious recipe from a friend, and over the years I’ve served it many times. My husband dislikes cauliflower, but he loves this soup.”
What’s not to love? The hearty dish is packed with vegetables, milk, butter and half-and-half. But all of these ingredients come at a nutritional price. When Doris asked for a soup makeover, our home economists gladly obliged.
The first thing they wanted to do was cut back on butter, but the original recipe called for a roux to be made from butter and flour to thicken the soup. So they decided to make a slurry by whisking milk and flour for a much less fattening way to thicken the soup.
To keep the original’s flavor, they added a small amount of butter to saute the vegetables. And they used fat-free half-and-half and low-fat milk to further lighten the soup.
With these simple changes, Makeover Cauliflower Soup boasts huge savings. It has 75% less fat and saturated fat and 89 fewer calories per serving. Most importantly, though, it’s still just as delicious as the original.