Melt the butter over medium heat in a large pot. Then add the onion and cook for about 8 minutes while you stir continuously. After 8 minutes then throw in the cauliflower, stirring continuously, and cook for 12 minutes or until it starts to brown. After that, add the broth and 1/2 cup water and bring to a boil. After it boils turn down to a simmer for about 20 minutes.

While this is going you can grate the cheese.

After the 20 minutes use an immersion blender and puree the soup directly in the pot. Be careful not to burn yourself. Then add the cheese and stir until it’s melted.

Add salt and pepper to taste.

Serve with a pinch of cayenne for a little extra kick. Enjoy!