Yield: 8
Serving size: 1 cup

Ingredients

• Two 12-oz bags frozen Cauliflower florets
• 5 cups chicken or vegetable broth, divided
• ⅓ cup unflavored Whey Protein Powder (optional)
• 3 Tbsp olive oil
• 1 Tbsp minced garlic
• ½ cup green onions, thinly sliced (optional)
• 1 Tbsp dried parsley flakes
• 1 Tbsp fresh thyme or 1 tsp powdered thyme
• 2 tsp onion powder
• 1 tsp salt (or to taste)
• ½ tsp black pepper (or to taste)
• ¼ tsp cayenne pepper (optional)
• 8 oz cream cheese, softened and sliced into cubes
• 1½ cups shredded cheddar or Colby jack cheese

Instructions

1. Microwave the frozen cauliflower florets according to package instructions. Place cooked florets in a bowl and set aside.
2. If you choose to add whey protein (otherwise, skip this part): In a small bowl, whisk together 1 cup of broth with the whey protein powder until well-dispersed and without noticeable clumps.
3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, green onions (optional), parsley flakes and seasonings, and sauté for 1 minute.
4. Stir in the balance of chicken broth and the cauliflower and bring to a boil. Reduce heat and simmer for approximately 5 minutes or until the cauliflower mashes easily with a fork. 
5. Using an immersion blender, puree the cauliflower until smooth. If you prefer a chunky consistency, you can remove a few of the cauliflower florets and add them back to the soup afterwards.
6. While the soup is simmering, stir in the cubes of cream cheese until melted. If necessary, use the immersion blender to achieve a smooth texture.
7. Stir in the shredded cheese until melted.
8. Adjust seasonings as desired.