1. 1. Saute the Aromatics: Heat the olive oil or avocado oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. You’ll notice the onions becoming fragrant and losing their opaque quality.

2. 2. Add Garlic and Cauliflower: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Then, add the cauliflower florets to the pot.

3. 3. Simmer in Broth: Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the cauliflower is very tender. You should be able to easily pierce the cauliflower with a fork.

4. 4. Blend Until Smooth: Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, being very cautious with hot liquids (fill only halfway, secure the lid, and blend on low, increasing speed gradually).

5. 5. Stir in Dairy: Return the pot to low heat if you used a regular blender. Stir in the heavy cream and softened cream cheese until the cream cheese is fully melted and incorporated, making the soup extra rich and velvety.

6. 6. Season to Perfection: Season the soup with salt, black pepper, and the optional pinch of nutmeg. Taste and adjust the seasonings as needed. The soup should have a balanced, savory flavor.

7. 7. Serve Warm: Ladle the hot soup into bowls. Garnish with fresh chives or parsley, if desired, for a pop of color and fresh flavor.