Cheesy Cauliflower Soup

By akakeno

Ingredients

• 1 large head cauliflower, broken into florets
• 2 celery ribs
• 2 large carrots
• 1 large green pepper
• 1 small sweet red pepper
• 1 medium red onion
• 4 cups chicken broth
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups half-and-half cream

Preparation

Step 1

Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender.
In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted. Yield: 9 servings (2-1/4 quarts).