Cheesy Cauliflower Soup Recipe

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

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).

Nutrition Facts: 1 cup equals 209 calories, 13 g fat (9 g saturated fat), 56 mg cholesterol, 730 mg sodium, 12 g carbohydrate, 4 g fiber, 10 g protein.

Prep: 25 min Cook: 5 1/2 hrs