Cheddar and Cauliflower Soup

• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1 large onion, chopped
• 1 carrot, peeled, chopped
• 2 cloves garlic, minced
• 8 cups small cauliflower florets (about 1 head)
• 2-1/2 cups 25%-less-sodium chicken broth
• 2-1/2 cups water
• 1-1/2 cups Cracker Barrel Shredded Old Cheddar Cheese
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese

1. Heat dressing in large saucepan on medium heat.
2. Add onions, carrots and garlic; cook 5 min., stirring frequently.
3. Add cauliflower, broth and water; stir.
4. Bring to boil; cover.
5. Simmer on medium-low heat 25 min.
6. or until vegetables are very tender.
7. Blend cauliflower mixture, in batches, in blender until smooth, returning each batch to saucepan.
8. Add cheeses; cook and stir on medium heat 2 to 3 min.
9. or until shredded cheese is completely melted and soup is heated through.

italian dressing, onion, carrot, garlic, cauliflower, water, cheddar cheese, cheese

Taken from www.kraftrecipes.com/recipes/cheddar-cauliflower-soup-183426.aspx (may not work)