Chilled Corn 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

Steps

1. Heat oil in a large saucepan over medium heat. Add cauliflower, onion, and ¼ teaspoon salt, reduce heat to medium-low, cover, and cook until onion softened, stirring occasionally, about 8 minutes. Add corn and garlic; cover and cook 4 minutes. Add chicken broth and remaining ½ teaspoon salt, increase heat to medium-high, bring to a boil, then remove from heat.
2. Fill a blender halfway with ½ soup mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a bowl. Repeat with remaining ½ soup mixture. Cover the bowl with plastic wrap; chill puréed soup in the refrigerator at least 4 hours.
3. Serve chilled soup with your choice of garnishes.