Cream of Cauliflower Soup

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and shallots, and cook for 3-4 minutes, until softened.

Step 2

Add garlic, thyme, cauliflower, and potatoes. Stir and cook for 5-6 minutes, until just slightly softened. If the mixture seems to dry, add a bit more olive oil. Add salt and pepper, to taste.

Step 3

Add vegetable broth. Bring to a boil. Reduce to a simmer and cook for 30-40 minutes, until cauliflower and potatoes are fork tender.

Step 4

Puree soup with an immersion blender. Or transfer to a traditional blender (carefully) for this step, and returning soup to the pot for serving. Serve topped with fresh basil.