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Creamy Cauliflower and Garlic Soup
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Description
A handful of ingredients and a few simple steps makes creamy cauliflower and garlic soup one of the easiest and tastiest soups ever.
Ingredients
- 2 Tablespoons Olive Oil, Plus More To Serve
- 1 head Cauliflower, Cut Into Florets
- 1 Medium Onion, Diced
- 5 cloves Garlic, Peeled Whole
- 3 cups Vegetable Stock Or Chicken Stock
- ½ cups Half-and-Half Cream
- ⅓ cups Freshly Grated Parmesan Cheese Plus More For Topping
- Salt And Pepper, to taste
- Fresh Thyme, For Garnish (optional)
Preparation
Heat olive oil in a large stockpot over medium heat. Add cauliflower, onion, and garlic and sauté until vegetables have caramelized (roughly 15 minutes).
Add stock and reduce heat to medium-low and simmer for about 20 minutes or until cauliflower florets are soft and tender.
Puree mixture in a blender until smooth. Add some water to get it going in the blender. Then pour the soup back into the pot. Stir in cream and Parmesan cheese and simmer for 1–2 minutes. Season with salt and pepper to taste.
Top with more Parmesan cheese, olive oil and sprigs of thyme (optional). Serve immediately.
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