- 4 tablespoons canola oil
- 2 cups chopped cauliflower florets
- 3/4 cup chopped onion
- 3/4 teaspoon salt, divided
- 4 cups frozen corn
- 1 clove garlic, minced
- 3 cups Swanson® Chicken Broth
- 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.