Cheesy Cauliflower Soup

• 1 tablespoon olive oil
• 1 12 cups shredded monterey jack pepper cheese (6 ounces) or 1 12 cups soy cheese, of choice (6 ounces)
• 4 cups vegetable broth
• 1 cup chopped green onion
• 14 cup roasted red pepper
• 16 ounces fresh cauliflower florets (2 packages 8 ounces each)
• 12 teaspoon salt (optional)
• 14 teaspoon hot pepper sauce (Tabasco)
• 2 tablespoons soy flour

1. Heat oil in large saucepan over medium heat.
2. Add green onions and.
3. saute about 3 minutes or until tender.
4. Add 3 cups broth; bring to boiling.
5. Add cauliflower; return to boiling.
6. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.
7. Whisk together flour and remaining 1 cup broth in a small bowl.
8. Stir into saucepan.
9. Bring to boiling; cook, stirring occasionally 2 to 3 minutes or until soup is thickened.
10. Remove soup from heat.
11. add cheese, stirring until melted.
12. Stir in roasted.
13. red peppers, salt (if using) and hot-pepper sauce, breaking up red.
14. peppers with a spoon.

olive oil, pepper cheese, vegetable broth, green onion, red pepper, cauliflower, salt, hot pepper, soy flour

Taken from www.food.com/recipe/cheesy-cauliflower-soup-339158 (may not work)