Ingredients

1 medium head of cauliflower
1 can of low sodium vegetable or chicken broth
1 cup of water
1 cup of cream (can sub milk)
1 cup shredded cheddar cheese
salt and pepper to taste

Instructions

Wash and separate cauliflower into flowerettes (keep as much of the inner stem as you wish). Place in a heavy pan with lid and add the broth and water. Bring to a boil and then simmer until cauliflower is cooked to tender stage. Pour entire mixture into blender (may have to split into two batches). While blending slowly add the cream and cheese. Return to pan if soup cools too much for reheating. Salt and pepper to taste. Can be served with garlic and cheddar croutons.

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