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1 cup chopped onion
1 medium head cauliflower, roughly chopped
2-1/2 cups less-sodium chicken broth
1/2 cup fat-free milk
1/2 cup (2 ounces) shredded Cabot 50% Reduced-Fat Cheddar cheese
2 tablespoons chopped fresh dill
Coat a large saucepan with cooking spray; add onion and sauté over medium heat until tender (about 3 minutes). Add cauliflower and continue cooking 2 additional minutes.
Add broth and milk to pan and bring to boil. Reduce heat and simmer, covered, for 30 minutes or until cauliflower is very tender.
Remove from heat; puree soup in a blender in batches. Return to pan over medium-low heat. Whisk in cheese and continue stirring just until melted. Sprinkle with dill and serve.
Make it a meal: Serve with a prosciutto and melon salad and toasted French baguette slices.
Nutritional analysis: 100 Cal, 2.5g Total Fat, 1.5g Sat Fat, 420mg Sodium, 13g Carbohydrates, 4g Dietary Fiber, 9g Protein, 200mg Calcium
Makes 4 servings