You may also like
Categories:
olive oil yellow onion cauliflower chicken broth heavy cream kosher salt fresh ground black pepper Cheddar cheese crusty bread
Viewed: 56 - Published at: 3 years agoIngredients
- 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
Method
- 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.
- Bring to boil.
- Reduce heat to low; simmer until cauliflower is easily pierced with a fork, about 10 minutes.
- Using immersion blender, blend soup to a fine puree,3-5 minutes.
- Add cheese; stir until melted and well-combined with soup.
- Adjust seasonings with salt and pepper.
- Ladle soup into individual bowls.
- Serve immediately with toasted bread.
