Easy Creamy Cauliflower Bisque Recipe | Healthy & Delicious

Creamy Cauliflower Bisque

YIELD Makes 9 servings

INGREDIENTS

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 2 tablespoons butter 1/2 teaspoon salt 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

PREPARATION:

Slow Cooker Directions

1. 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.
2. 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.
3. Top individual servings with cheese, parsley and green onions.

This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: about 3/4 cup soup with 2 tablespoons cheese Sodium 410 mg Protein 10 g Fiber 3 g Carbohydrate 19 g Cholesterol 19 mg Saturated Fat 2 g Total Fat 5 g Calories from Fat 27 % Calories 158 DIETARY EXCHANGE: Fat 1/2 Meat 1 Starch 1