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Cheesy Cauliflower Soup

Serves: 5
Total Calories: 209

Ingredients

2 cups water
1 small head cauliflower (about 1 pound), broken into large flowerets, or 2 packages (8 ounces each) frozen cauliflower
1 medium stalk celery, cut into 1/2-inch pieces
1 medium carrot, cut into 1/2-inch pieces
1 small onion, cut into eighths
1 tablespoon instant chicken bouillon (dry)
1/4 teaspoon lemon and pepper seasoning salt
1 (5-ounce) can evaporated milk
1 1/2 cups shredded Harvati or Monterey Jack cheese (6 ounces)

Directions:

1. Cover and cook all ingredients except milk and cheese in 3-quart saucepan over medium-low heat until vegetables are very tender, about 1 1/2 hours.
2. Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth.
3. Return mixture to saucepan stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.

1 SERVING: Calories 200 (Calories from Fat 115) Fat 13g (Saturated 8g) Cholesterol 40mg Sodium 1110mg Carbohydrates 10g (Dietary Fiber 2g) Protein 13g.

Nutritional Facts:

Serves: 5
Total Calories: 209
Calories from Fat: 120

This Cheesy Cauliflower Soup recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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