This simple soup is full of flavor and perfect for a cool fall or winter night. Pairs deliciously with some fresh bread or you can also add some croutons on top!
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
Freshly ground black pepper
1/4 c. heavy cream or whole milk
Optional: add some corn or cubed (cooked) potatoes at the end for texture!
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.
Recipe adapted from: https://www.delish.com/cooking/recipe-ideas/a23514357/best-cauliflower-soup-recipe/