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
2 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
8 oz. white cheddar cheese, shredded
Toasted crusty bread for serving
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.
Serve with toasted bread. Serves 6 to 8.