This Cauliflower White Cheddar Cheese Soup can be pureed to an either creamy or chunkier-style soup!
Ingredients
3Tbsp.butter
1large sweet onion, diced
1medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
4cupschicken broth, or vegetable for Vegetarian, plus more if desired
5 1/2ouncessharp white cheddar, grated (1 1/2 cups) (I use Tillamook)
Coarse salt and ground pepper
1/8tsp.cayenne pepper
Cilantro, chopped (optional)
Instructions
In a large pot over medium heat, melt the butter. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, for 12 minutes.
Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Allow to slightly cool.
In several batches, fill a blender (I use a VitaMix) halfway with mixture and puree until smooth (use caution when blending hot liquids).
Return pureed soup to the original pot, and add more broth or water if you want a thinner consistency.
Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.