Classic Creamy Cauliflower Soup with Parmesan and Thyme

Ingredients

• •1 large head cauliflower, cut into florets (about 6 cups)
• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •4 cups chicken or vegetable stock
• •1 cup heavy cream
• •1/2 cup grated Parmesan cheese
• •1 teaspoon fresh thyme leaves, plus extra for garnish
• •Salt to taste
• •Freshly ground black pepper to taste
• •Optional: crusty bread for serving

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and sauté until softened, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

   Add the cauliflower florets and cook for 5 minutes, stirring occasionally.

5. 5

   Pour in the chicken or vegetable stock and bring to a boil.

6. 6

   Reduce the heat to low, cover, and simmer for 20 minutes, or until the cauliflower is tender.

7. 7

   Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.

8. 8

   Stir in the heavy cream, grated Parmesan cheese, and thyme leaves.

9. 9

   Season with salt and freshly ground black pepper to taste.

10. 10

    Simmer for an additional 5 minutes and adjust consistency with more stock if needed.

11. 11

    Serve hot, garnished with extra thyme leaves and crusty bread on the side.