Teaspoon Each of Dried Thyme, Dried Tarragon, Salt & Fresh Ground Pepper
6 Cups of Fat Free Chicken Broth
1 Cup of Fat Free Half & Half
4 Ounces of Reduced Fat Cream Cheese (Cut in pieces)
4 Ounces of Fat Free Sour Cream
5 Green Onions, Snipped
Instructions
Preheat oven to 425 degrees.
Spread the cauliflower onto a parchment paper lined baking sheet and spray with Vegetable Cooking Spray and Butter Spray. Roast for about 30 minutes. Set aside.
In a large soup pot, melt butter and add onion, garlic and spices. Saute until onion is tender and translucent – about 6 minutes.
Stir in broth and all the cauliflower, except about ¼ of it and bring to a low boil. Reduce heat and simmer until cauliflower softens – about 10 minutes.
Add half and half, cream cheese and sour cream. Bring to a simmer over medium heat.
Let soup cool for about 10 minutes and working in batches, process soup in a blender until smooth.
Return to soup pot to warm. When ready to serve, add reserved cauliflower florets and snipped green onion on top of soup.
This makes 4 servings at 4 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-printable-farmhouse-recipes/