Caroline's Cheesy Cauliflower Soup

Caroline's Cheesy Cauliflower Soup
Serves 6

2 cans chicken broth (or use veggie broth)
2 (8-ounce) packages frozen cauliflower
1 medium stalk celery -- cut into 1/2-inch pieces
1 medium carrot -- cut into 1/2-inch pieces
1 small onion -- cut into eighths
1/2 teaspoon thyme
salt and pepper -- to taste
1 cup milk
1 1/2 cups lowfat cheddar cheese -- shredded
OR
1 1/2 cups (6 ounces) Monterey Jack cheese

Throw all ingredients except milk and cheese into a crockpot and cook on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher directly crockpot --mash to your heart's delight and desired consistency.

Place cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.

Per serving: 157 Calories (kcal); 10g Total Fat; (59% calories from fat); 10g Protein; 1g Fiber; 5g Carbohydrate; 31mg Cholesterol; 467mg Sodium Food Exchanges: 0 Grain(Starch) ; 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

SERVING SUGGESTIONS: Whole grain rolls and a big salad is all you need.