Cheddar-Cauliflower Soup

Submitted by KathyP53

"A smooth, rich, warm treat made with white cheddar for a cold evening!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6-8

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.

Reviews

[*Parsley*]

Mmmmmm! This is fantastic! I used half and half in place of heavy cream and it was still rich and creamy. I used extra sharp white cheddar..... it was perfect. I will certainly make this again. Thanx!

 

[BoilWater]

I love cheese and cauliflower, and this hits both spots! Great with toasty bread as recommended, but croutons are great in a pinch. Yum!