Creamy Cauliflower and Cheddar Soup

In a large soup pot, melt the butter over medium heat. Add the onions and cook until soft (approximately 6-8 minutes). Add the garlic and cauliflower pieces and stir occasionally, until cauliflower begins to soften and turn translucent (approximately 10 minutes).

Add vegetable broth and milk and bring to a boil. Once boiling reduce heat and continue to cook for approximately 30 minutes or until the cauliflower is very tender.

Turn off the heat and let the soup cool slightly. Use an immersion blender to puree the soup in the pot until it is smooth (if you do not have an immersion blender you can also puree the soup in batches in a blender or food processor). If you used a food processor or blender, put the blended soup back into the pot.

Turn on the heat to medium-low and sprinkle in cheese. Stir until the cheese is thoroughly melted and smooth. Season with salt and pepper to taste.

Top with croutons or crackers, a little extra shredded cheddar cheese and chopped chives. Serve with a crusty loaf of artisan bread for a light but filling meal.