8oz freshly grated sharper cheddar cheese (or dairy-free alternative) – leave some behind for garnishing
1/2 teaspoon black pepper
2 tablespoons heavy cream (or coconut cream)
Place a large pot over medium heat. Add the yellow onion and cook for about 5 minutes, until translucent. Then add the garlic, red pepper flakes, and a pinch of salt. Cook for another 3 minutes until garlic becomes fragrant.
Add bone broth, cauliflower florets, gluten free flour, and another heavy pinch of salt. Mix and cover to bring to a boil. Once boiling, reduce heat and use an immersion blender to blend the soup until silky smooth. Taste to see if the soup needs any more salt.
Increase the heat to medium and add the broccoli. Cover and let cook for another 5 minutes.
Lastly, add in the cheddar cheese and black pepper. Mix until cheddar cheese has melted into the soup then lastly stir in the heavy cream. Serve with some remaining cheese on top!