"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."
cauliflower, washed and broken into flowerets
garlic clove, minced
vegetable bouillon cubes
reduced-fat cream cheese, softened
( or use regular)
( or evaporated milk)
salt, to taste
473.18 ml shredded cheddar cheese or 473.18 ml
shredded American cheese
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.
Lower heat medium.
Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
Add in shredded cheese; stir frequently until heated through and cheese is melted.
Remove from heat. Puree in batches in blender or food processor. Serve.
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Cream of Cauliflower Cheese Soup (cont.)