Creamy Nacho Soup

CREAMY NACHO SOUP 
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. 
 
http://www.genaw.com/lowcarb/creamy_nacho_soup.html
== Contributed by ==
* Healthy Recipes For Diabetic Friends Y-Group
Category:Healthy Recipes for Diabetic Friends