Prep time: 15 minutes
Cook time: 15-20 minutes
Yield: 6 servings
Serving size: 1½ cups
½ tablespoon extra virgin olive oil
1 medium whole carrot, thinly sliced
2 ribs celery, thinly sliced
1 small onion, diced
1 head cauliflower, cored and chopped
4 cups reduced-sodium chicken broth
2 cups water
8 ounces ⅓-less-fat cream cheese, cubed
¼ cup hot sauce
½ cup reduced-fat blue cheese crumbles
3 cups cooked shredded chicken (about 1 pound raw boneless, skinless breast)
Heat a medium saucepan over medium heat and add the oil. When the oil shimmers, add the carrots, celery, and onion. Cook until the carrots soften, 5 to 7 minutes, then set aside.
Meanwhile, bring the cauliflower and chicken broth to a boil in a large pot or Dutch oven. Cook until the cauliflower is very soft, 8-10 minutes.
Carefully transfer the cooked cauliflower and broth to a high-speed blender and blend to a smooth puree (Or puree it right in the pot with an immersion blender.).
If blended in a blender, carefully pour the puree back into the pot, and return the burner to medium-high heat.
Add in the set-aside cooked vegetables and 2 cups of water.
Stir in the cream cheese, hot sauce, and ¼ cup of the blue cheese crumbles and stir until the cheese is smooth and incorporated.
Add in ⅔ of the cooked chicken, and cook an additional 5 to 10 minutes to heat through.
Serve each bowl of soup garnished evenly with the remaining ⅓ of the chicken and ¼ cup of blue cheese on top. Drizzle with additional hot sauce as desired.
Per Serving: (1½ cups)
Calories from fat: 123
Saturated Fat: 7g