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.


Recipe Yield: Prep Time: 15 Minutes - Cost: $``Servings: 4 - Difficulty Level: 2

Nutritional Information Per Serving:

Calories: 294
Fat: 15 grams
Protein: 15 grams
Carbohydrates: 14 grams

Diabetic Exchanges

1 Starch, 2 Medium-Fat Meat, 1 Fat



Book Title: Family Circle's "All-time Favorite Recipes"

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