Cream of Mushroom and Cauliflower Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
I love soup during the winter time and I also low carb. This is a soup that is both spicy and will keep you warm. Ingredients:
1 (16 ounce) container fresh mushrooms, sliced |
2 tablespoons butter |
2 tablespoons olive oil |
1 head cauliflower, cut up into bite size pieces |
2 (10 ounce) cans rotel tomatoes |
1 (8 ounce) package reduced-fat cream cheese |
4 ounces velveeta cheese |
salt and pepper |
Directions:
1. Place butter and olive oil in a large pot. Add mushrooms and sauté until cooked down. Add the cream cheese and stir until melted.
2. Add the cauliflower and tomatoes and cook until tender.
3. Stir in the Velveeta so it has a nice creamy and cheese consistency and then with a stick blender, blend the soup to your liking.
4. I like mine with a few chunks in it. Adjust salt and pepper to your taste. You can add almost any kind of vegetable to this. Sometimes I just use Broccoli and Cauliflower and sometimes I add ground turkey and onions with out veggies to make a taco soup.
|
|