Instructions:
In a large saucepan, sauté the aromatics in the butter and olive oil over medium heat. Add the minced garlic and onion and mix well. The onion should be sautéed for another four or five minutes once it has softened and released its aroma.
Toss the cauliflower florets in a pot and stir well before cooking. Sauté for only a few minutes, or until they're almost tender.
Turn the Broth to Low Heat: Toss in the chicken or vegetable broth and let it boil for a couple of minutes. Once the cauliflower is almost mushy, reduce heat to medium and simmer soup for 15–20 minutes.
Once the cauliflower has cooled, pureé the soup using an immersion blender until it's completely smooth. Alternatively, you might add the soup to the blender in batches and then combine them all at once. It may be mixed to your desired consistency; if you want a chunkier texture, feel free to do so.
Incorporate dried thyme and, if preferred, nutmeg into the heavy cream. Apply the seasonings after that. Simmer the soup for a further 5 minutes to bring it to a boil. Season with salt and pepper to taste.
If you'd like it with a little more creaminess and taste, you may top it with grated Parmesan. In the meanwhile, melt the cheese by whisking the liquid continuously.
Spoon the soup into individual serving bowls and top with chopped parsley. If you like a cheesier dish, feel free to top it with more Parmesan cheese.
This Creamy Cauliflower Soup is ideal for a cold night in since it is both comforting and light. Wishing you everyone a wonderful time!
