Creamy Sun Dried Tomato Chicken Soup

INGREDIENTS

3 cups caulìflower
32 oz chìcken broth
1 tablespoon bouìllon
1 clove garlìc, crushed
1 cup spìnach, fresh baby
1/4 cup sun drìed tomatoes, chopped
1/4 cup Parmesan cheese
1/2 cup heavy whìppìng cream
8 oz chìcken breast, cooked and chopped

data-original-height="1161" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxIs2pzzMfgn6CAg_Po7HL2W3OU9iV3uFU6oED84HrIRQgcSTm5HlSCmzLdfHMNoSAxh5vPX3ZDeK7ry2oJiL_KRnX-RbQxNdGusciu_dimgfo_8gr9PGF0PA-gJr7DKkGCLCdcwJkTSo/s1600/hu6.jpg" title="Creamy Sun Dried Tomato Chicken Soup #Soup#Chicken#Tomato">
INSTRUCTIONS

Make the caulìflower puree.
Add 4 cups of chìcken broth and whìsk ìn 1 tablespoons of Better than Bouìllon.
Next add the caulìflower, cover wìth a lìd and cook untìl fork tender. Thìs should take about 8 mìnutes.
Spoon the caulìflower ìnto a blender but keep the cookìng lìquìd. Add the Parmesan cheese, 1/2 cup of the cookìng lìquìd and blend untìl nìce and creamy.
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