In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and sauté for another minute until fragrant.

Add the chopped cauliflower florets to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for approximately 15 minutes, or until the cauliflower is tender.

Once the cauliflower is tender, carefully transfer the mixture to a blender (in batches if necessary) and blend until smooth and creamy. If you have an immersion blender, you can blend it right in the pot!

Return the blended soup to the pot and stir in the heavy cream or whole milk. Gradually add the shredded cheddar cheese, allowing it to melt into the soup while tasting and adjusting the seasoning with salt and pepper as desired.

Ladle the Cheesy Cauliflower Soup into bowls, and top with additional cheese, croutons, or your preferred garnishes. Enjoy!