CREAMY NACHO SOUP
1 pound pork sausage
1 small onion, diced, 2 1/2 ounces
1 medium cauliflower, 20 ounces
4 cups chicken broth
8 ounces cream cheese, softened
10 ounce can Ro-tel tomatoes, undrained (diced tomatoes with green chiles)
2 teaspoons salt or to taste
1/2 teaspoon pepper
1/2 teaspoon paprika, optional
2 tablespoons cilantro, chopped, optional
In a large soup pot, cook the sausage and onion; drain the fat. Remove from the pot and set aside. Cut the cauliflower into florets; add to the soup pot along with the broth and Ro-tel tomatoes. Bring to a boil; cover and simmer 25 minutes until the cauliflower is very tender. Cut the cream cheese into small cubes and add to the soup. Puree the soup with a stick blender until smooth. Stir in the sausage; heat through over medium-low heat. Adjust the seasoning and add the cilantro, if using.
Makes 8 cups or 8 servings
Freezing not recommended
Per Serving: 327 Calories; 26g Fat; 17g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
This tastes pretty good, but I think I'd do a few things differently next time. I'd add the tomatoes at the end along with the sausage so there would be bits of tomato. I also think that 3 cups of broth would make for a thicker soup, but then the servings would be smaller. A bit of shredded cheddar cheese might be a nice addition. The texture is a little more grainy than creamy so maybe some cheese would help. This soup tastes even better the next day. It was nice and thick and creamy.
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