Heat the bone broth in a large pot over medium heat.

Add the garlic and cook for about 1 minute, until fragrant.

Stir in the cauliflower and water. Cover and steam, stirring occasionally, until tender, about 5-7 minutes.

Add the bone broth, heavy cream, salt, and pepper. Raise the heat and bring to a boil, stirring often, for about 5 minutes.

Use either an immersion blender or transfer the soup to a stand blender to purée.

Return the soup to the pot and remove from heat.

Stir in the cheese until it’s completely melted.

Divide the soup between 4 bowls and serve hot.