Cauliflower-and-Cheddar Soup


  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced small
  • 1 medium head cauliflower, trimmed and cut into 1 ½-inch pieces
  • 4 cups low-sodium chicken broth, plus more if desired
  • 5 ½ ounces sharp white cheddar, grated (1 ½ cups)
  • Coarse salt and ground pepper
  • 1/8 teaspoon cayenne pepper

1. In a large pot, melt butter over medium. 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. Reduce heat and simmer until cauliflower is very tender, 20 m...

View full recipe at SpringPad


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