Description

Serve a soup that is warm and comforting on those blustery, cold days. It's full of cheesy goodness and is so nice and creamy, even picky eaters will want seconds.

Ingredients

• 1 T. butter
• 1 medium sweet white or yellow onion, finely diced
• 3 cloves garlic, minced
• 14.5 oz. can reduced-sodium chicken broth/stock
• 2 lb. cauliflower florets
• 1 c. fat-free half-and-half
• 1/2 t. dry mustard
• salt and pepper, to taste
• 1 c. shredded Pepper Jack cheese
• Garnish: shredded Cheddar or Parmesan cheese, optional

Steps

1. In a large skillet, melt butter over medium heat; add onion; cook until soft, about 3-5 minutes. Add garlic; cook, stirring frequently, for about 30 seconds. Pour in chicken broth/stock. Add cauliflower; cover skillet. Allow cauliflower to steam until fork-tender, about 10 minutes.
2. Carefully transfer cauliflower and broth mixture to a blender; add in half-and-half and dry mustard; blend until smooth. Season with salt and pepper, to taste. Stir in cheese; let melt.
3. Serve, garnished with a pinch of shredded Cheddar or Parmesan cheese, if desired.