Cheddar-Cauliflower Soup

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Bring to boil.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Adjust seasonings with salt and pepper.

10. 10

    Ladle soup into individual bowls.

11. 11

    Serve immediately with toasted bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.