Cheddar-Cauliflower Soup

While I am at it, I thought I'd post another recipe from Williams Sonoma. I have tried this one and love it! Great on a cold, winter day - and easy too!

If you haven't checked it out, Williams Sonoma has great recipes on their website. (In the recipe below, instead of an immerson blender, I scope out the cauliflower and onions throw it into a food processor and then add it back into the broth. This works great!)

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* (I use whole milk instead*)
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.