1In a medium skillet, melt the butter over medium heat. Add the flour and stir until well combined and browned; set aside. In a soup pot, combine the broth, cauliflower, onion, and pepper over high heat; bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the cauliflower is very tender. Stir in the butter mixture until the soup is thickened. Slowly stir in the heavy cream; mix well. Add the cheese 1 cup at a time, mixing well after each addition, until the cheese is melted.
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