Again, with a Jamie Oliver recipe, adapted slightly for the sake of fewer dishes and simple ingredients.  The proper Oliver title is "Cauliflower Cheese Soup" but for the sake of my cauliflower-resistant kids, I just called it...

Cheese Soup

Like most good soups it starts with a simple mirepoix of carrots, onions and celery, cooked down until the carrots are starting to soften and the onions are golden.  Along with the mirepoix, add 2 cloves garlic and a large head of cauliflower, separated into rough florets and cook all together for about 10 minutes.  Add enough broth to cover the vegetables and bring to a boil. Simmer for another 10 minutes.
Remove from heat, season with salt and pepper to taste.  Here's the important part: Add a good big handful of cheddar cheese and a good squeeze of mustard.  Now puree the whole thing (immersion blender is perfect tool for this.)
Serve with some nutmeg. 

I think the mustard is the kicker in this one, and making sure it's pureed well.  I really love this simple soup and with some crunchy croutons or some bacon bits, this is the perfect lunch on these cooler, wet days of September. - From Sally's Real Food Blog