Creamy Cauliflower Soup

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Ingredients

• 1 small onion, chopped
• 1 cup thinly sliced carrots
• 1 cup thinly celery
• 2 garlic cloves, minced
• 1 tablespoon oil
• 2 pkg. (16-ounces, each), frozen cauliflower thawed and chopped
• 6 cups reduced-sodium chicken broth, divided
• 1/2 cup all-purpose flour
• 2 cups 2% milk
• 3/4 cup fat-free half-and-half
• 1/4 cup minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon basil
• ½ teaspoon tarragon

Directions

• In a Dutch oven, saute the celery, onion and carrot in oil and half-cup of broth for 3-5 minutes or until crisp-tender. Stir in cauliflower and remainingbroth; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender. Cool slightly.
• In a blender, puree half of vegetable mixture until smooth. Return to the pan. Heat over medium heat.
• In a small bowl, whisk flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and-half and spices. Heat through. Yield: 12 servings

Nutrition Facts per Panini: 105 calories 3g fat, 1g sat. fat, 5mg cholesterol, 550mg sodium, 15g carbohydrates, 3g fiber, 16g protein

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