Ingredients:
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 1 head cauliflower, about 2 1/2 lb., cut into
florets - 5 cups low-sodium chicken broth
- 2 cups heavy cream
- 2 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 8 oz. white cheddar cheese, shredded
- Toasted crusty bread for serving
Directions:
In a large Dutch oven over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the broth, cream, the 2 tsp. salt and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
Using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes. Add the cheese and stir until melted and well combined with the soup. Adjust the seasonings with salt and pepper.
Ladle the soup into individual bowls and serve immediately with toasted bread. Serves 6 to 8.
Using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes. Add the cheese and stir until melted and well combined with the soup. Adjust the seasonings with salt and pepper.
Ladle the soup into individual bowls and serve immediately with toasted bread. Serves 6 to 8.
Williams-Sonoma Kitchen.
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