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. Add onion; cook, stirring occasionally, until tender, 5-7 minutes. Add cauliflower; cook, stirring occasionally, until light golden brown, about 5 minutes. Add broth, cream, 2 teaspoons salt, and freshly ground pepper to taste.
  2. Bring to boil. Reduce heat to low; simmer until cauliflower is easily pierced with a fork, about 10 minutes.
  3. Using immersion blender, blend soup to a fine puree,3-5 minutes. Add cheese; stir until melted and well-combined with soup.
  4. Adjust seasonings with salt and pepper. Ladle soup into individual bowls. Serve immediately with toasted bread.