Nutrition per serving may change if servings are adjusted.
2 cups cooked cauliflower florets
⅔ to ¾ cup low-sodium chicken broth, divided
Dash garlic powder
Dash black pepper
1 ounce reduced-fat cream cheese (Neufchâtel)
⅓ cup plain nonfat Greek yogurt
2 slices lower-sodium, less-fat bacon, crisp-cooked and crumbled
1 teaspoon snipped fresh parsley
¼ teaspoon lemon zest
In a blender or food processor, combine cauliflower, ⅔ cup broth, garlic powder and pepper. Cover and blend until smooth.
Transfer to a small saucepan. Bring just to boiling over medium heat. Whisk in cream cheese and enough of the remaining broth to reach desired consistency; heat through.
To serve, top soup with yogurt and bacon mixture.
To make ahead: Prepare through Step 1, cover and chill overnight. To pack for lunch, continue with Step 2; transfer the hot soup to a 1-pint insulated bottle. Place yogurt in a covered container. Place bacon, parsley and lemon zest in another covered container. Pack insulated bottle and containers into an insulated bag.