Is there anything better than coming home to a simmering pot of soup on a cold winter night? This hearty recipe features our double-milled aged Premium Cherry White Cheddar Cheese and vitamin-packed cauliflower. Add a crusty baguette, a leafy green salad, and a bottle of your favorite cabernet for the perfect winter dinner!
3 tablespoons unsalted butter
1 medium yellow onion, diced
1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
4-5 cups low-sodium chicken broth
8 oz. well chilled Cherry Republic Premium Cherry White Cheddar Cheese, grated
Coarse salt and ground pepper
1/8 teaspoon paprika
1. In a large pot, melt butter over medium heat. Add onion and cook until softened. Add cauliflower and cook until just beginning to brown. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, about 20 minutes. Transfer mixture to a large bowl.
2. In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. (Use of an immersion blender is an option.) Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with paprika.