Difficulty: Easy - for beginners
1 pound pork sausage
1 small onion, diced, 2 1/2 ounces
1 medium cauliflower, 20 ounces
4 cups chicken broth
8 ounces cream cheese, softened
10 ounce can Ro-tel tomatoes, undrained (diced tomatoes with green chiles)
2 teaspoons salt or to taste
1/2 teaspoon pepper
1/2 teaspoon paprika, optional
2 tablespoons cilantro, chopped, optional
In a large soup pot, cook the sausage and onion; drain the fat. Remove from the pot and set aside.
Cut the cauliflower into florets; add to the soup pot along with the broth. Bring to a boil; cover and simmer 25 minutes until the cauliflower is very tender.
Cut the cream cheese into small cubes and add to the soup.
Puree the soup with a stick blender until smooth.
Stir in the sausage and Ro-tel tomatoes.; heat through over medium-low heat. Adjust the seasoning and add the cilantro, if using.