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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A smooth, rich, warm treat made with white cheddar for a cold evening! 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.
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