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