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 pieces (about 8 cups)
6 c. low-sodium chicken stock ( or vegetable stock)
3 sprigs fresh thyme, or ¾ tsp dried, plus more for garnish
1 bay leaf
Kosher salt
Freshly ground black pepper
1/4 c. whole milk or heavy cream
Directions
In 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.
When 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.
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Creamy Cauliflower Soup
By Terrie Lewis | October 18, 2021
Total Time 30 min
4 Servings
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 pieces (about 8 cups)
6 c. low-sodium chicken stock ( or vegetable stock)
3 sprigs fresh thyme, or ¾ tsp dried, plus more for garnish
1 bay leaf
Kosher salt
Freshly ground black pepper
1/4 c. whole milk or heavy cream
Directions
In 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.
When 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.
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