Serves: 3

Ingredients :

1 ½ pounds cauliflower florets
½ sweet onion, chopped
3 ounces low-fat sour cream
½ teaspoon seasoned pepper
Cooked, crumbled bacon to garnish (optional)
2 teaspoons minced garlic
3 cups chicken broth
½ tablespoon coarse ground garlic salt
½ jar sun-dried tomatoes
½ bunch green onions, finely chopped
1 teaspoon Italian seasoning or to taste
¼ cup grated reduced-fat parmesan cheese (optional)

Directions :

1. Place a soup pot over medium heat. Spray some cooking spray in the pot.
2. Add onion and garlic and cook until soft.
3. Stir in garlic salt, chicken broth, sun-dried tomatoes, and seasoned pepper.
4. When the mixture starts boiling, turn the heat to low heat and cook covered until the cauliflower is soft. Stir occasionally. Turn off the heat.
5. Blend the soup with an immersion blender until smooth.
6. Stir in sour cream and Parmesan cheese if using. Serve in bowls garnished with bacon and green onions.