Cauliflower and Cheddar Soup

1. 1

   heat olive oil in large saucepan over medium high heat.

2. 2

   cook onion until softened and starting to color.

3. 3

   add garlic and caraway seeds, cook for one minute or so, for the love of taste, don't burn the garlic!

4. 4

   add broth and cauliflower chunks, bring to a boil.

5. 5

   let the whole thing simmer until everything is soft.

6. 6

   either cool the soup a little and toss it into a blender or food processor -OR- whack around with a stick (immersion) blender.

7. 7

   *WARNING: hot soup will attempt to splash directly into your eye*.

8. 8

   heat the whole thing back up again, and whisk in the cheese until it is fully incorporated.

9. 9

   No stringy bits or clumps.

10. 10

    Season to taste with salt and pepper, serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.