Ingredients
1 tbsp. extra-virgin olive oil, plus more for garnish
1 medium yellow onion, chopped
1 clove garlic, minced
1 large head cauliflower, cut into small florets (about 8 cups)
6 c. low-sodium chicken or vegetable stock
3 sprigs fresh thyme, plus more for serving
1 bay leaf
Kosher salt
Freshly ground black pepper
1/4 c. heavy cream or whole milk
Preparation
Step 1In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes. Step 2When vegetables are tender, remove thyme and bay leaf and discard. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.
Want to add a little more complexity and nuttiness to the soup? You could roast the cauliflower before you add it to the soup. You won’t even have to simmer it as long. Just add and cook for an additional 5 minutes then blend. Like this, but want more cheese? Check out our loaded cauliflower soup, and don’t forget to rate and comment below! 🙌 Editor’s Note: The introduction to this recipe was updated on July 15, 2021 to include more information.
