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Cream Of Cauliflower Soup

Yield 6 servings (serving size: 1 cup soup and 1 tablespoon cheese)

Ingredients

  • 1 tablespoon light butter
  • 1 1/2 cups chopped onion
  • 2 pounds cauliflower, trimmed and coarsely chopped (about 4 cups)
  • 3 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 thyme sprigs
  • 1 cup fat-free half-and-half
  • 2 tablespoons all-purpose flour
  • 6 tablespoons reduced-fat shredded sharp Cheddar cheese

Nutrition Information

  • calories 108
  • fat 2.7 g
  • satfat 1.5 g
  • protein 6.4 g
  • carbohydrate 13.9 g
  • cholesterol 6 mg
  • iron 0.6 mg
  • sodium 624 mg
  • caloriesfromfat 23 %
  • fiber 3.6 g
  • calcium 119 mg

How to Make It

  1. Melt butter in a 3-quart saucepan over medium heat; add onion, and cook 5 minutes, stirring constantly, until tender. Add cauliflower and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until cauliflower is very tender.

  2. Combine half-and-half and flour, stirring with a whisk; add to cauliflower mixture. Bring to a boil; reduce heat, and simmer 2 minutes, stirring often. Remove and discard thyme. Cool 15 minutes.

  3. Place half of cauliflower mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining cauliflower mixture. Ladle into bowls; sprinkle each with cheese.

Oxmoor House Healthy Eating Collection