- Heat 1 T. light-flavored olive oil in saucepan.
- Add 1 chopped medium onion and sauté until onion is tender.
- Add 1 head fresh cauliflower, separated into flowerets.
- Stir to combine with onions and cook for 2-3 minutes.
- Stir in ½ cup skim milk and 2½ cups reduced-sodium chicken broth.
- Bring to a boil and then reduce heat to simmer.
- Cover and cook for 30 more minutes or until cauliflower is tender.
- Pour soup in batches into food processor. Process until smooth and return to saucepan to cook over low heat.
- Before serving whisk in ½ cup reduced-fat shredded cheddar cheese. Stir until melted.
- Stir in 2 T. chopped fresh dill just before serving.
Makes 8 servings
