Ingredients

• 1 tablespoon olive oil
• 1 cup chopped green onion
• 4 cups chicken broth
• 2 packages (8 ounces each) fresh cauliflowerets
• 1/4 cup all-purpose flour
• 1-1/2 cups shredded pepper-Jack cheese (6 ounces)
• 1/4 cup roasted red peppers
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon hot-pepper sauce

Directions

1. Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.
2. Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3 minutes or until soup is thickened.
3. Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot-pepper sauce, breaking up red peppers with a wooden spoon.