Ingredients

• 2 c. THRIVE Cauliflower
• 1/2 c. THRIVE Chopped Onions
• 1/2 c. THRIVE Carrot Dices
• 1/2 c. THRIVE Celery
• 8 tsp. THRIVE Chicken Bouillon + 8 c. water
• 2 c. Heavy cream
• 1/2 tsp. Worcestershire sauce
• 1 tsp. THRIVE Italian Seasoning Blend
• 1/2 Lemon, juiced
• 1/4 tsp. Cholula hot sauce
• 1 tsp. THRIVE Chefs Choice
• 1 c. THRIVE Shredded Cheddar Cheese
• 1 1/2 tsp. Iodized Salt
• 1/2 tsp. Peppercorn
• 1/4 c. Butter, melted or THRIVE Butter
• 1/4 c. White Flour (All Purpose Unbleached Flour)

Directions

1. In a 3-quart heavy duty pot, combine all ingredients except the roux and bring to a simmer.
2. Simmer soup for 15 minutes.
3. Mix butter and flour for roux together to form a paste, add roux to soup to thicken, and allow to cook for 2 minutes on low.
4. Serving Idea: Top with reconstituted THRIVE cheese and chives, finely chopped.