Cauliflower Cheddar Bisque

By cserumga

140 calories per serving

Ingredients

• 1 1⁄2 tbsp butter
• 1 medium onion, diced
• 1 stalk celery, diced
• 2 cups low-fat milk (or your choice of milk)
• 2 cups chicken broth
• 1 cup water
• 1 head cauliflower, chopped into florets (about 6 cups)
• 1 ⁄2 tip kosher or sea salt
• 1 ⁄2 tsp ground black pepper
• 2 tip Dijon mustard
• 4 Oz cheddar cheese

Preparation

Step 1

Sautée onions and celery in butter until tender.

Add liquid ingredients, cauliflower, salt, pepper, and mustard and bring to a boil.

Reduce heat and simmer until cauliflower is tender.

Remove from heat and cool slightly.

Using a slotted spoon, remove 4 cups of the vegetables and set aside.

Working in batches, carefully transfer the remainder of the soup and cheese to jar and secure lid. Select "Sauces" or blend on a Medium to Medium Low speed for 30 seconds.

Combine vegetables with creamed soup and garnish with parsley, shredded cheddar cheese or bacon.