Cheddar-Cauliflower Soup

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 head cauliflower, cut into florets (2 lb.)
• 5 cups low sodium chicken broth
• 2 cups heavy cream
• 2 teaspoons kosher salt, plus more to taste
• fresh ground black pepper
• 8 ounces white cheddar cheese, shredded
• toasted crusty bread

1. In large Dutch oven over medium-high heat, warm oil.
2. Add onion; cook, stirring occasionally, until tender, 5-7 minutes.
3. Add cauliflower; cook, stirring occasionally, until light golden brown, about 5 minutes.
4. Add broth, cream, 2 teaspoons salt, and freshly ground pepper to taste.
5. Bring to boil.
6. Reduce heat to low; simmer until cauliflower is easily pierced with a fork, about 10 minutes.
7. Using immersion blender, blend soup to a fine puree,3-5 minutes.
8. Add cheese; stir until melted and well-combined with soup.
9. Adjust seasonings with salt and pepper.
10. Ladle soup into individual bowls.
11. Serve immediately with toasted bread.

olive oil, yellow onion, cauliflower, chicken broth, heavy cream, kosher salt, fresh ground black pepper, cheddar cheese, crusty bread

Taken from www.food.com/recipe/cheddar-cauliflower-soup-271403 (may not work)