Ingredients:
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 1 head cauliflower, about 2 1/2 lb., cut into
florets - 5 cups low-sodium chicken broth
- 2 cups heavy cream
- 2 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 8 oz. white cheddar cheese, shredded
- Toasted crusty bread for serving
Directions:
In a large Dutch oven over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the cauliflower and cook, stirring occasionally, until light 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, 3 to 5 minutes. Add the cheese and stir until melted and well combined with the soup. Adjust the seasonings with salt and pepper.
Ladle the soup into individual bowls and serve immediately with toasted bread. Serves 6 to 8.
Using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes. Add the cheese and stir until melted and well combined with the soup. Adjust the seasonings with salt and pepper.
Ladle the soup into individual bowls and serve immediately with toasted bread. Serves 6 to 8.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Briah from
The Best Cauliflower Soup!!
My family loved this soup. Have made it a couple of times and always a winner. Last time I made it, I was out of heavy cream so used half and half and I added 1/4-1/2 of grated nutmeg and 1/2 tsp of cayenne. It worked perfectly.
Date published: 2016-09-17
Rated 5 out of
5
by
terrilovellrn from
Great comfort food
Quick and easy to prepare, and so very good. An immersion blender is very helpful. This has been a go to recipe for me for several years now.
Date published: 2014-05-28
Rated 5 out of
5
by
BusyBaker7 from
Fast and Delicious
I made this recipe for the first time this winter and it was a hit. It is so easy to make and stores well for left overs.
Date published: 2013-02-08
Rated 5 out of
5
by
Supertink from
Great recipe.
I also caremelized the onions and used a sharp cheddar cheese. The soup is very filling. It's great to take to work on cold days.
Date published: 2012-11-27
Rated 5 out of
5
by
slst from
Fast and good
Tasty and filling soup that you can make in 30 minutes, including prep. Perfect for a cold winter night.
Date published: 2012-01-20