Cauliflower Cheese Soup
Source of Recipe
ORB Website
List of Ingredients
1 cup minced onions
1 clove garlic -- finely minced
1 teaspoon olive oil
14 1/2 ounces fat-free chicken broth
1 head cauliflower -- steamed until very soft
1 cup skim milk
1 cup fat free half-and-half
8 ounces Velveeta Light
1/4 cup chopped parsley
Salt to taste
White pepper to tasteRecipe
Sauté onion and garlic in olive oil until very soft and slightly caramelized. Add chicken broth and simmer while you cut the cauliflower in half; mash half of it well; add to onion/garlic/broth mixture. Stir to thicken. Add milk and bring back to simmer; add cheese in small finger-full portions until thoroughly melted and incorporated.
Coarsely chop other half of cauliflower; add to the pot. Add parsley.
Serves: 6
Per Serving: 208 Calories; 8g Fat (36.7% calories from fat); 15g Protein; 17g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 1212mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : I used frozen cauliflower - (16 oz.) bag. You can use other reduced fat cheeses, but don't use already grated cheese. It will all clump together when added to the soup!
I prefer the Velveeta, but if you use fat-free cheddar it really cuts the calories:
Per Serving: 120 Calories; 1g Fat (7.5% calories from fat); 15g Protein; 11g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 466mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat.
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