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Ingredients
- 3 Tbsps unsalted butter
- 1 medium yellow onion, diced small
- 1 medium head cauliflower, trimmed and cut into 1-1/2 inch pieces
- 4 cups low-sodium chicken broth plus more if desired
- 5-1/2 ounces sharp white cheddar, grated (1-1/2 cups)
- Coarse salt and ground pepper
- 1/8 tsp cayenne pepper
Preparation
Step 1
In a large pot, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened (8 minutes).
Add cauliflower and cook until just beginning to brown (12 minutes).
Add broth and 1 cup water; bring to a boil over high heat. Reduce heat and simmer until cauliflower is very tender (20 minutes). Transfer mixture to a large bowl.
In batches, fill a lender halfway with mixture and puree until smooth. Return pureed soup to pot and add more broth or water for a thinner consistence, if desired.
Heat over medium heat until warmed through; add cheese and stir until melted Season with salt and pepper.
Serve sprinkle with cayenne pepper.