Cheesy Cream of Cauliflower Soup Cooking Healthy with a Food Processor, pg 35 Freezes well
Cheese soups taste decadent, and in many restaurants, they are full of high-fat ingredients like heavy cream and butter. I’m inspired by culinary challenges like that one, so I created this luscious soup so good, you won’t believe it’s good for you, too! Serves 4 (1 ½ cups)
1 small onion, peeled and cut into 4 wedges 2 medium stalks celery, trimmed and each cut into 2-inch pieces 2 cups frozen chopped cauliflower, thawed 1/2 cup hot water 1 (12 fluid ounce) can Carnation Evaporated Fat Free Milk 3 tablespoons all-purpose flour 1/2 cup Land O Lakes Fat Free Half & Half 1 (2 ounce) jar chopped pimiento, drained 1 cup diced Velveeta Light processed cheese 1/8 teaspoon black pepper
Lock food processor bowl in position. Insert the steel knife blade. Drop onion wedges and celery pieces into the food processor bowl. Attach food chute cover and lock in place. Turn on processor and pulse 3 or 4 times or until vegetables are finely chopped. Transfer chopped vegetables to a medium saucepan. Repeat process with cauliflower pieces. Stir hot water into chopped vegetables. Cook over medium heat for 10 minutes or just until vegetables are tender, stirring occasionally. Pour evaporated milk and flour into food processor bowl. Re-cover and pulse 3 times or until mixture is blended. Pour milk mixture into un-drained vegetables. Add half & half, pimiento, Velveeta cheese, and black pepper. Mix well to combine. Lower heat and simmer for 5 minutes or until mixture thickens and cheese melts, stirring often.
Each serving equals: HE: 1 ½ vegetable, 1 protein, ¾ fat free milk, ¼ bread, 18 optional calories
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