Cheddar Cauliflower Soup

It's best to have an immersion blender for this, but if you don't have one, you can do batches with a regular blender.

Yield: 8 servings
Community Recipe from

Ingredients

  • 2 tablespoon(s) olive oil
  • 1 yellow onion diced
  • 1 head(s) cauliflower (about 2.5 lbs) cut into florets
  • 5 cup(s) chicken (or vegetable) broth
  • 2 cup(s) heavy cream
  • 2 teaspoon(s) kosher salt
  • freshly ground pepper to taste
  • 8 ounce(s) white cheddar cheese shredded

Preparation

  1. In large Dutch oven over medium-high heat, warm oil, add onion, cook until tender (5-7 min).
  2. Add cauliflower, cook until light golden brown (5 min).
  3. Add broth, cream, salt & pepper, bring to a boil. Reduce heat to low, simmer about 10 minutes until cauliflower is easily pierced with fork.
  4. Using immersion blender, blend soup to fine puree.
  5. Add cheese until melted. Adjust seasonings with salt and pepper.
January 2012

This recipe is a personal recipe added by CassandraNocera and has not been tested or endorsed by MyRecipes.

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