Cauliflower Cheese Soup

2 cups THRIVE cauliflower
1/4 cup THRIVE chopped onions
1/4 cup THRIVE carrot dices
1/4 cup THRIVE celery
4 cups chicken broth (or 4 cups water & 4 tsp. chicken bouillon)
2 cups heavy cream
1/2 tsp. Worcestershire sauce
1 cup cheddar cheese

1.  Combine the cauliflower, onions, carrots, celery, & broth in a pot and boil until vegetables are soft and cooked through, about 15 minutes.  Fresh vegetables can be substituted for THRIVE.  Just reduce the water/broth to 3 to 3 1/2 cups.

2.  Puree the vegetables.  I used a wand blender.  Worked great.

3.  Add cream, Worcestershire sauce, cheese, & desired salt & pepper

*From the THRIVE LIFE cookbook

Featuring: THRIVE LIFE Tomato Dices

Tomato dices are easy to use.  Add 1/3 cup water to 1 cup tomato dices; let sit covered 3-5 minutes or until tender. 

1 cup dry = about 1 large tomato.

Tips and More:

• The dices are peeled and seeded, ready for use in soups, stews, pastas, and rice dishes.
• Because tomatoes are so delicate, it's best to wait to rehydrate the tomatoes right before you plan to use them, and to add them at the end of a recipe so they don't get too soft.
• Rehydrate and oven dry them for tasty sun-dried tomatoes.

Here is a link to one of my favorite casseroles using tomatoes, Tamale Pie in a Skillet.