Directions
Place the cauliflower florets in a medium pot and pour in the chicken broth. The broth should mostly cover the cauliflower; add a splash of water only if needed to just barely submerge the florets.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 12–15 minutes, or until the cauliflower is very tender and easily pierced with a fork.
Turn off the heat. Using an immersion blender directly in the pot, puree the cauliflower and broth until completely smooth and creamy with no visible chunks. (If you don’t have an immersion blender, carefully transfer the hot mixture to a countertop blender in batches, venting the lid, then return the puree to the pot.)
Stir in the heavy cream. Return the pot to low heat and warm gently, stirring, until the mixture is hot and thickened slightly, 3–5 minutes. Avoid boiling at this stage to prevent the cream from separating.
Gradually add the shredded cheddar cheese by the handful, stirring constantly after each addition until the cheese is fully melted and incorporated before adding more. This slow addition helps keep the soup velvety and prevents clumping or graininess.
Once all the cheese is melted, taste and adjust with a pinch of salt or freshly ground black pepper if desired (optional and not counted among the 4 core ingredients). The soup should be thick, smooth, and richly cheesy, with a pale ivory color and a glossy surface.
