Method
- In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the chopped cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the cauliflower is very tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until it's completely smooth. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth.
- Return the soup to the pot over low heat. Stir in the milk (and optional heavy cream). Warm through gently, but do not boil. Season with salt and pepper to taste.
Nutrition
Notes
For a richer flavor, roast the cauliflower at 400°F (200°C) for 20-25 minutes before adding it to the soup.
For a thicker soup, reduce the broth by 1/2 cup or let the soup simmer uncovered for a few extra minutes before blending.
For a thicker soup, reduce the broth by 1/2 cup or let the soup simmer uncovered for a few extra minutes before blending.
