Cheddar-Cauliflower Soup

Name: Cheddar-Cauliflower Soup
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 1 head cauliflower, cut into florets (2 lb.); 5 cups low sodium chicken broth; 2 cups heavy cream; 2 teaspoons kosher salt, plus more to taste; fresh ground black pepper; 8 ounces white cheddar cheese, shredded; toasted crusty bread

9 ingredients

11 steps

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
1 head cauliflower, cut into florets (2 lb.)
5 cups low sodium chicken broth
2 cups heavy cream
2 teaspoons kosher salt, plus more to taste
fresh ground black pepper
8 ounces white cheddar cheese, shredded
toasted crusty bread

Directions

1

In large Dutch oven over medium-high heat, warm oil.
2

Add onion; cook, stirring occasionally, until tender, 5-7 minutes.
3

Add cauliflower; cook, stirring occasionally, until light golden brown, about 5 minutes.
4

Add broth, cream, 2 teaspoons salt, and freshly ground pepper to taste.
5

Bring to boil.
6

Reduce heat to low; simmer until cauliflower is easily pierced with a fork, about 10 minutes.
7

Using immersion blender, blend soup to a fine puree,3-5 minutes.
8

Add cheese; stir until melted and well-combined with soup.
9

Adjust seasonings with salt and pepper.
10

Ladle soup into individual bowls.
11

Serve immediately with toasted bread.