Creamy Cauliflower Bisque
YIELD Makes 9 servings
|1||pound frozen cauliflower florets|
|1||pound baking potatoes, peeled and cut into 1-inch cubes|
|2||cans (about 14 ounces each) fat-free reduced-sodium chicken broth|
|1||cup chopped yellow onion|
|1/2||teaspoon dried thyme leaves|
|1/4||teaspoon garlic powder|
|1/8||teaspoon ground red pepper|
|1||cup evaporated skimmed milk|
|1/4||teaspoon coarsely ground black pepper|
|1||cup (4 ounces) shredded reduced-fat sharp Cheddar cheese|
|1/4||cup finely chopped parsley|
|1/4||cup finely chopped green onions|
Slow Cooker Directions
- Combine cauliflower, potatoes, broth, onion, thyme, garlic powder and ground red pepper in 3-1/2- to 4-quart slow cooker. Cover; cook on LOW 8 hours or on HIGH 4 hours.
- Pour soup in blender in batches; process until smooth, holding lid down firmly. Return pureed batches to slow cooker. Add milk, butter, salt and black pepper; stir until blended.
- Top individual servings with cheese, parsley and green onions.
This recipe appears in: Soups
|Serving Size:||about 3/4 cup soup with 2 tablespoons cheese|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||27 %|
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