Step 1: Sauté Aromatics : In a large pot, heat butter or olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.

Step 2: Cook Cauliflower : Add cauliflower florets to the pot and stir to combine with onions and garlic. Pour in broth and add thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes until cauliflower is tender.

Step 3: Blend Soup : Remove the pot from heat. Use an immersion blender or transfer in batches to a blender to puree until smooth.

Step 4: Add Cheese and Cream : Return soup to low heat. Stir in shredded cheddar until melted and smooth. Add milk or cream if desired for extra richness. Season with salt and black pepper to taste.

Step 5: Serve : Ladle soup into bowls. Garnish with chives, croutons, or extra cheddar. Serve hot with crusty bread or a side salad.