) Add oil to a large saucepan on medium high heat. Once hot, add onions and cook for 2-3 minutes or until translucent.
) Add garlic and saute until fragrant. About 1 minute.
) Increase heat to saucepan and add broth and cauliflower florets to garlic/onion mixture. Once mixture starts to boil, lower heat and cover for 20-30 minutes until cauliflower is tender.
) Turn off heat. Using an immersion blender, blend caulflower mixture. Once blended, add cheddar cheese and mix until cheese is melted.
) Turn heat to low and add heavy cream. Once heated through, season with salt and pepper.
) Serve hot with garnishes.
Recipe by The Girl That Made It All at https://thegirlthatmadeitall.com/recipe/mock-baked-potato-soup/