Fast and Healthy Cauliflower Soup

In a large pot over medium heat, sauté the shallots with the olive oil until translucent. Coarsely chop the cauliflower and add it to the pot. Pour the chicken broth over the cauliflower and add thyme, salt and pepper. Give it a quick stir to combine. Cover the pot and simmer on medium high for about 15 minutes. Once cauliflower is tender, and falling apart, add milk and cook until heated through. With an immersion blender, or in small batches in a stand blender, puree the soup until your desired consistency. I liked mine with a few small chunks for texture. Stir in cheeses and heat until nice and melted. Serve in bowls and drizzle with truffle oil. Enjoy!