Cheddar-Cauliflower Soup Recipe

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.