1 medium head cauliflower, trimmed and cut into 1½-inch pieces
4 cups low-sodium vegetable broth6 servings
6 oz part-skim sharp white cheddar, grated
¼ tsp salt and ground pepper, to taste
⅛ tsp cayenne pepper
Instructions
In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 8 minutes. Add cauliflower and cook until just beginning to brown, about 12 minutes. Add broth and 1 cup water; bring to a boil, increasing the heat to high. Once boiling, reduce heat and simmer until cauliflower is very tender, 20 minutes.
In batches, fill a blender halfway with mixture and puree until smooth, or alternately, puree soup with an immersion blender. Return pureed soup to pot and heat over medium until warmed through; add cheese and stir until melted. Season with salt, pepper, and cayenne.