White Cheddar and Roasted Cauliflower Soup
2 tbsp olive oil
1 yellow onion diced
1 head cauliflower, about 2.5 lbs, cut into florets
5 cups low sodium chicken broth
2 cups heavy cream (or sub with yogurt)
2 tsp kosher salt to taste
freshly ground pepper, to taste
8 oz white cheddar cheese, shredded
toasted crusty bread for garnish
In a large dutch oven or stock pot, warm olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender, approx 5-7 minutes.
Add the cauliflower and cook, stirring occasionally, until 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. (You can also use as food mill or if nothing else a blender but the blender probably will not give you the smoothest texture). Blend with stick (immersion) blender for 3 to 5 minutes. Add the cheese and stir until melted well and combine with the soup. Adjust seasonings.
Ladle the soup into individual bowls, serve hot with toasted bread, or garnish with croutons or chopped chives.