Creamy Cauliflower Soup

This is a wonderful, fairly guilt free soup with tons of flavor that gets the creamy taste by using an immersion blender or food processor. I have made this with and without the cheese and either way is great. This makes about 4 servings.

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INGREDIENTS:

  • 2 tbsp butter
  • 2 tbsp unbleached or all purpose flour
  • 1 medium head cauliflower – chopped
  • 1 cup onion, chopped
  • 1 shallot (optional)
  • 1/2 to 1 cup white sharp cheddar cheese, shredded (optional)
  • 4 cups fat free chicken broth (vegetarians can use vegetable broth)
  • salt and pepper to taste

DIRECTIONS:

  1. In a medium saucepan, make a roux by melting the butter on low heat.
  2. Add the flour and stir about 2 minutes.
  3. Add the chicken broth, onions and cauliflower and set heat to medium.
  4. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
  5. Puree with an immersion blender until smooth. Add cheese if using. Season with salt and pepper.
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