| Directions: | In large dutch oven on med hi heat warm oil. Add onions; cook until tender. Add cauliflower; cook, stirring occaisionally, until light golden brown, about 5 min. Add broth, cream, salt and pepper; bring to a boil. Reduce heat to low; simmer unitl cauliflower is easily pierced with fork, about 10 min.
Blend or puree soup 3-5 minutes with immersion blender. Add cheese; stir utnil melted and well combined. Serve immediately with toasted bread. Serves 6-8. |