Cauliflower Cheese Tomato Soup Moosewood

2 tbsp Extra Virgin Olive Oil
2 cup, chopped Onions, raw
2 cup slices Carrots, cooked
2 cup Bush's Garbanzos (chickpeas)
6 cup (1" pieces) Cauliflower, cooked
.3 cup, diced Celery, cooked
2 cup Canned Tomatoes
1.5 cup, shredded Cheddar Cheese
2 oz Cream Cheese
.5 cup Milk, 3.25%
4 cup (8 fl oz) Water, tap

Warm the olive oil in a nonreactive soup pot, add the onions, cover and cook on medium heat for 8-10 minutes, until the onions are translucent; stir often. Add the garlic, carrots, and celery and continue to cook for 5 minutes. Add the potatoes, cauliflower, oregano and water, cover, and bring to a boil. Reduce heat to very low, cover and simmer for 10-15 minutes, until all of the veggies are tender. Add the tomatoes, cover and cook for about 5 more minutes.
In a blender or food processor, puree about 3 � c. of the soup with the cheddar cheese, basil(opt), pepper, cream cheese and milk until smooth. Return the puréed mixture to the pot, add salt to taste, gently reheat the soup, and serve.


Serving Size:�makes 8 2 cup servings