Chunky Cauliflower Cheese Soup

I rarely eat cauliflower. Not because I dislike it, but rather because I have a hard time choosing it over the vibrant vegetables that just scream out "I'm good for you!" in a much more obvious way. 

But when you get two full heads in your produce basket for the week, you need to be more creative than steaming it every night. 

So, after looking at a few different recipes, I threw together a concoction that I was pretty happy with.
 

Chunky Cauliflower Cheese Soup

Servings:  4

1 tsp olive oil

½ tsp minced fresh garlic, about 2 small cloves

1/3 cup white or yellow onion, chopped

3 medium stalks celery, chopped

8-10 baby carrots, chopped

2-3 cups cauliflower florets

2 ¼ cups reduced-sodium chicken broth

¼ cup shredded cheese

1 oz fat-free or Neufchatel cream cheese  

Heat the oil in a large nonstick saucepan over medium heat. Add the garlic, onion, carrot, and celery. Cook, stirring frequently, until the vegetables are tender, about 8 minutes.

Add the broth and cauliflower; bring to a boil. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 30 minutes. You should be able to mash it slightly with your spoon. Stir in the cheeses until melted.

Remove the soup from the heat. In a food processor or blender, puree about half the mixture* until smooth, then add back to pot. Return the soup to the saucepan, reheat thoroughly, and serve! Yields 1 cup per serving.

*You can puree the whole thing if you want - I just enjoy a few chunks in my soup. Either way, it's delicious!