This velvety cauliflower soup builds its flavor the classic way, with softened onion and garlic melted into butter before the cauliflower simmers low and slow in savory chicken broth until fork-tender. A quick blend brings it to that signature silky texture, and a finish of heavy cream and melted cheddar makes every spoonful rich and comforting, with just a whisper of nutmeg rounding out the background. Ladle it into bowls with a scatter of fresh chives and extra cheddar on top for a bowl that feels indulgent but comes together with pantry-simple ingredients. It's a cozy, crowd-pleasing soup that works beautifully for a gluten free dinner table, no matter the season.
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Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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