Appetizers / Soups / Salads

Cauliflower-Rutabaga Cheese Soup takes 10 minutes to prepare.

Cauliflower-Rutabaga Cheese Soup takes 240 minutes to cook.

Cauliflower-Rutabaga Cheese Soup makes 10 servings.

The ingredients for Cauliflower-Rutabaga Cheese Soup are:

1 head, large (6-7" dia) Cauliflower, raw
4 serving Broth, Chicken, fat free 33% less sodium, Fit & Active (by NICOLE1118)
1 tbsp Salt
4 serving Wegman's Fat Free Shredded Cheddar (1/2 cup) (by BETS722)
1 medium Rutabagas
8 oz Yancy's Fancy - Buffalo Wing Cheese (by TIMY31462)

Here is how you make Cauliflower-Rutabaga Cheese Soup:

Chop the cauliflower and rutabaga into a slow cooker. Add the box of chicken broth and salt to taste. Let that cook on high 4-5 hours or until all is soft. Remove 1/2 to 2/3 of the soup and blend it to make it creamy. Stir in the cheese and serve. You can garnish with salsa if you like.Serving Size: Makes 10 2-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user SPARKLYEYES71.

The nutritional information for Cauliflower-Rutabaga Cheese Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 142.9

• Total Fat: 7.5 g
• Cholesterol: 24.0 mg
• Sodium: 1,306.6 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 3.1 g
• Protein: 11.3 g