Silky Cauliflower Soup

The first surprise here is that there is no cream added to it. The second? You don’t need it, because it’s really, really good just the way it is.
Silky Cauliflower Soup


2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 head cauliflower, coarsely chopped
4 cups chicken or vegetable stock
½ cup grated Parmesan cheese
Salt and freshly ground pepper


Sauté the onion and garlic (in the olive oil) in a soup pot over medium heat until both are softened, about five minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer and cook, covered, until the cauliflower is very soft, about 15 minutes. Puree all with a hand blender or in small batches in a standing blender and return to the pot.

Add the Parmesan and stir until smooth, then season to taste. Serve warm.

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