Cream Of Cauliflower Soup

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

Preparation

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.