Cauliflower Cheese Soup Recipe

In a dutch oven over medium heat, saute garlic for one minute, until fragrant.

Add the chicken broth, heavy cream, and chopped cauliflower Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until cauliflower is tender.

Use a slotted spoon to remove about 1/3 of the cauliflower pieces and set aside.

Use an immersion blender to puree the soup with the remaining cauliflower.

Reduce heat to low. Add the shredded cheddar cheese 1/2 cup (56 g) at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.

Remove from heat. Add the reserved cauliflower florets back to the soup.