Cheddar-Cauliflower Soup

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

• Ready In: 30 mins
• 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.