Cauliflower-Mushroom Soup

And the soup obsession continues...

For lunch today, I finished up my soup leftovers from the previous two soups I posted and was sad that I would have no more leftover soup for lunches.  Solution: make more soup!

I served this with Spicy Barbeque Shrimp and decadently topped it with bacon, goat cheese, and fried onions.  

What you need:

1 medium head of cauliflower, cut into bite-size pieces

Olive oil spray

Salt and pepper

1-2 tablespoons butter

1 small onion, chopped

1 leek, sliced

1/2 head of garlic, peeled and chopped

1 portobello mushroom

8 ounces button mushrooms

1/2 cup dry white wine

4 cups chicken broth

1/4 fat free cream cheese

1/2 cup milk of choice

1 teaspoon apple cider vinegar

Toppings: bacon, crumbled goat cheese, fried onions

Start by roasting the cauliflower: Heat oven to 425 degrees Fahrenheit.  Spray a baking sheet with olive oil and spread cauliflower florets across it.  Spray again and sprinkle with salt and pepper.  Roast for 25-30 minutes (flipping once or twice), or until cauliflower is cooked through and slightly browned.  

Melt butter in a large pot over medium-low heat.  Add onions, leek, garlic, and a hefty pinch of salt to the pan.  Cook until softened and then add the mushrooms.  Cook for a few more minutes until the mushrooms are softened.  Add the white wine and deglaze the pan.  Add the broth and roasted cauliflower.  Bring to a boil and then let simmer for 20-30 minutes.  Turn off heat.  Add cream cheese, milk, and vinegar.  Puree with an immersion blender until smooth.  Add salt and pepper to taste (I only needed to add pepper).

Top with the bacon, goat cheese, and fried onions if you like.  Enjoy!