• 3 tbsp olive oil
• 1 medium onion, chopped
• 1 large carrot, diced
• 2 lbs fresh or frozen (thawed) cauliflower florets
• 4 cups chicken broth
• ¾ cup light cream
• 1 cup grated Parmesan cheese
• ½ cup favorite shredded cheese
• salt & pepper to taste (optional)

Garnish Options

• croutons
• crusty bread

Equipment

• immersion blender
• medium stockpot

1. Heat olive oil in a medium pot over medium-high heat
2. Add onion and carrot and sauté onion until soft, about 5 minutes
3. Add cauliflower florets to the pot and cover, turning florets once every 2-3 minutes until "mashable' (you might have to add a little broth close to the end so the florets don't brown too much); this process should take a total of 5 minutes
4. When everything is mashable, add the broth and bring to a simmer (low boil) 2-3 minutes
5. Remove from heat and use an immersion blender to purée until smooth. If you don't have an immersion blender, use a regular blender and blend the soup in batches
6. Add the cream and cheeses, and purée to desired consistency. Check flavor and add salt and pepper if necessary (cheese is salty, so you may not need to add seasoning)
7.  Garnish with croutons or crusty bread (optional) and enjoy! 

 Note: This soup can get extremely hot considering the water content of the cauliflower – be sure to check the temperature before serving!