Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cauliflower-and-Cheddar Soup 3.7 (133) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 6 Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch. Ingredients 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 ⅛ teaspoon cayenne pepper Directions 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 minutes. Transfer mixture to a large bowl. 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. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne. Cook's Notes To store, let soup cool completely, then refrigerate in an airtight container, up to 2 days. Rate it Print