Ingredients
1 cup chopped onion
1 medium head cauliflower, roughly chopped
2 1/2 cups low-sodium chicken broth
1/2 cup fat-free milk
4 ounces reduced-fat cheddar, grated or more to taste
2 tablespoons chopped fresh dill
Coat a large saucepan with cooking spray; add onion and saute over medium heat until tender (about 3 minutes). Add cauliflower and continue cooking 2 additional minutes.
Add broth and milk to pan and bring to boil. Reduce heat and simmer, covered, for 30 minutes or until cauliflower is very tender.
Remove from heat; puree soup in a blender in batches. Return to pan over medium-low heat. Whisk in cheese and continue stirring just until melted. Sprinkle with dill and serve. Serves 4.
A Cabot Cheese of Vermont recipe.
