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Ingredients

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Directions

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  • Sauté onion in oil in saucepan about 3 minutes or until tender.

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  • Add 3 cups broth. Bring to boiling. Add cauliflower. Return to boiling. Reduce heat to medium; cook about 6 minutes or until almost tender.

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  • Whisk together flour and the remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, for 2 to 3 minutes or until thickened.

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  • Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt and hot-pepper seasoning, breaking up red peppers with a wooden spoon.

Nutrition Facts

294 calories; 21 g total fat; 43 mg cholesterol; 1265 mg sodium. 14 g carbohydrates; 15 g protein;

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