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Chilled Corn Cauliflower Soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
270 minutes
Creamy sweet summer corn and cauliflower soup.
Ingredients:
  • 4 tablespoons canola oil
  • 2 cups chopped cauliflower florets
  • 0.75 cup chopped onion
  • 0.75 teaspoon salt, divided
  • 4 cups frozen corn
  • 1 clove garlic, minced
  • 3 cups Swanson® Chicken Broth
Instructions:
  • In a large saucepan, heat oil over medium heat. Add cauliflower, onions, and 1/4 teaspoon salt. Cover and cook on medium-low until onions are softened, about 8 minutes, stirring occasionally. Stir in corn and garlic, cover, and cook for 4 minutes. Pour in Swanson® Chicken Broth and remaining 1/2 teaspoon salt. Bring to a boil over medium-high heat, then remove from heat.
  • Transfer half of the corn mixture into a blender. Blend until smooth, repeating with the remaining mixture. Refrigerate for at least 4 hours before serving.
  • Garnish the chilled soup with your favorite toppings before serving.

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