1 pound pork sausage 1 small onion, diced, 2 1/2 ounces 1 medium cauliflower, 20 ounces 4 cups chicken broth 8 ounces cream cheese, softened 10 ounce can Ro-tel tomatoes, undrained (diced tomatoes with green chiles) 2 teaspoons salt or to taste 1/2 teaspoon pepper 1/2 teaspoon paprika, optional 2 tablespoons cilantro, chopped, optional

In large soup pot, cook sausage and onion; drain fat. Remove from pot and set aside. Cut cauliflower into florets; add to soup pot along with broth and Ro-tel tomatoes. Bring to boil; cover and simmer 25 minutes until cauliflower is very tender. Cut the cream cheese into small cubes and add to soup. Puree soup with stick blender until smooth. Stir in sausage; heat through over medium-low heat. Adjust seasoning and add cilantro, if using.

Makes 8 cups or 8 servings

Per Serving: 327 Calories; 26g Fat; 17g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

This tastes pretty good, but I think I'd do a few things differently next time. I'd add the tomatoes at the end along with the sausage so there would be bits of tomato. I also think that 3 cups of broth would make for a thicker soup, but then the servings would be smaller. A bit of shredded cheddar cheese might be a nice addition. The texture is a little more grainy than creamy so maybe some cheese would help.

UPDATE: This soup tastes even better the next day. It was nice and thick and creamy.

Contributed by Edit

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