Cheddar Cauliflower Soup Recipe

Heat olive oil in a large pot over medium heat; cook and stir onion and garlic until onion is transparent 5 to 7 minutes.

Stir chicken broth potatoes and carrots into onion mixture. Bring to a boil reduce heat to medium-low and simmer until carrots and potatoes are tender 10 to 15 minutes.

Strain vegetables from chicken broth with a slotted spoon. Puree vegetables in a food processor working in batches.

Return pureed vegetables to broth and bring to a simmer.

Stir cauliflower dill and mustard powder into broth mixture.

Stir Cheddar cheese into broth mixture in small batches until cheese is melted 5 to 10 minutes. Season with salt and black pepper.