Creamy Cauliflower Soup Recipe

Ingredients

• 1 head of cauliflower
• 2 tablespoons olive oil
• 1 medium white onion, peeled and diced
• 5 cloves garlic, peeled and minced
• 3 cups Kitchen Basics Organic Vegetable Stock
• 2 sprigs fresh thyme
• 3 cups milk (2% used, any kind suitable)
• 1/2 cup freshly-grated Parmesan cheese
• Kosher salt, to taste
• Freshly-cracked black pepper, to taste
• 1 cup cauliflower florets (for sautéing)
• Butter or oil (for sautéing cauliflower)
• Roasted chickpeas
• Fresh thyme leaves
• Extra Parmesan cheese
• Extra black pepper

Instructions

1. 1

   Prepare the vegetables: Wash and chop the cauliflower into florets, dice the white onion finely, and peel and mince the garlic cloves for a fragrant base.

2. 2

   Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant but not browned.

3. 3

   Cook cauliflower with thyme: Add the cauliflower florets and fresh thyme sprigs to the pot and pour in the vegetable stock. Bring to a simmer and cook until the cauliflower is tender, approximately 15-20 minutes.

4. 4

   Blend the soup: Remove thyme sprigs. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer in batches to a blender and puree until velvety smooth, then return to the pot.

5. 5

   Add milk and cheese: Stir in the milk and freshly grated Parmesan cheese. Heat gently over low heat until warmed through and the cheese is melted, being careful not to boil to prevent curdling.

6. 6

   Season the soup: Taste and adjust seasoning with kosher salt and freshly cracked black pepper as desired.

7. 7

   Prepare optional sautéed cauliflower garnish: In a small skillet, heat butter or oil over medium heat. Add the reserved cauliflower florets and sauté until golden and slightly caramelized, about 5-7 minutes.

8. 8

   Serve the soup: Ladle the creamy soup into bowls and garnish with sautéed cauliflower florets, roasted chickpeas, fresh thyme leaves, extra Parmesan cheese, and a crack of black pepper for added texture and flavor.