Cream of Cauliflower Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I love this soup! My kids like it pureed really smooth, but I tend to like it a little lumpier. You can puree it as smooth as you like. Ingredients:
2 heads cauliflower, washed and broken into flowerets |
1/2 cup chopped onion |
1 garlic clove, minced |
water |
3 vegetable bouillon cubes |
4 ounces reduced-fat cream cheese, softened (or use regular) |
1 cup half-and-half (or evaporated milk) |
1/4-1/2 teaspoon salt, to taste |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
2 teaspoons parsley |
2 cups shredded cheddar cheese or 2 cups shredded american cheese |
Directions:
1. Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender - about 10-12 minutes.
2. Lower heat medium.
3. Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
4. Add in shredded cheese; stir frequently until heated through and cheese is melted.
5. Remove from heat. Puree in batches in blender or food processor. Serve.
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