cheddar cauliflower soup

2 T olive oil
1 yellow onion, diced
1 head cauliflower, about 2.5 lb, cut into florets
5 c low-sodium chicken broth
2 c cream
2 t kosher salt, to taste
freshly ground pepper (white and/or black), to taste
8 oz white cheddar cheese, shredded


in large Dutch oven over medium-high head, warm oil. add onion; cook, stirring occasionally, until tender. add cauliflower; cook, stirring occasionally, until light golden brown, about 5 minutes. add broth, cream, salt, pepper; bring to boil. reduce heat to low; simmer until cauliflower is easily pierced with 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 and serve immediately with toasted bread.