Caroline’s Crockpot Cheesy Cauliflower Soup

By Tonya_Speed

NUTRITION per serving: 133 Calories; 4g Fat; 16g Protein; 10g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 506mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0
Fat. Points: 2

Ingredients

• 2 (14.5-oz.) cans low-sodium chicken broth
• 2 (8-oz.) packages 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
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 cup milk
• 1 1/2 cups shredded, low-fat cheddar cheese OR Monterey Jack cheese

Preparation

Step 1

Place all ingredients, EXCEPT milk and cheese, into slow cooker. Cover and cook on
low heat setting till vegetables are very tender, about 4 to 6 hours. When ready to serve, carefully pour mixture into
the work bowl of a food processor fitted with a steel blade, or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher directly in the slow cooker - mash to your heart's delight and desired consistency. Place cauliflower mixture in a large saucepan over medium heat; add milk and cheese, stirring constantly till cheese is melted and mixture is hot.

SERVING SUGGESTION: A big spinach salad (add sliced red onion and red apple) and warm crusty bread.