Creamy Cauliflower Vegetable Soup

1 head, medium (5-6" diameter) Cauliflower, raw, broken into florets
2 cup, chopped Cabbage, fresh Chopped into 1" pcs.
.5 cup, chopped Carrots, raw (dice or slice)
.5 cup, diced Celery, raw, diced
3 oz Tomato, grape (3oz = appro 12 tomatoes) cut in half
4 cup Campbell's low sodium chicken broth (any brand will do)
3 cup Milk, 1%
.25 cup Flour, white
4 tbsp Butter, salted
.5 tsp Pepper, black
.5 tsp Salt
2 cup Kraft Finely Shredded Sharp Cheddar Cheese

Slice & dice the vegetables, put in a heavy soup pot. Add chicken broth and 1/2 tsp. black pepper. Bring to a boil, cover and boil gently for 15 minutes. Lower temp to a simmer.

Pour milk into a saucepan and begin to heat slowly on medium heat. Check often to make sure it is not sticking to bottom of pan. Melt the cold butter in the microwave for 30 seconds (cover bowl lightly). Measure the 1/4 cup of flour into another small bowl. Using a whisk, mix the flour into butter while whisking smooth. When the milk is hot, slowly drizzle the flour mixture into the milk. Now, stir constantly until the milk thickens, becoming a thickened white sauce. Pour the cheddar cheese into the pot one cup at a time and whisk until cheese is thoroughly melted. Add the second cup cheese and whisk again. (Watch the heat during this, you don't want it to scorch on bottom.) Pour the cheese sauce into the soup pot and stir, add the 1/2 tsp. of salt. Hold on low until you're ready to serve, then increase to medium, stirring until desired serving temp is reached.

Serving Size: 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SKYWEST.