Cream Of Cauliflower Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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