Put the aromatics in a big saucepan and sauté them in the olive oil and butter over medium heat. Stir in the onion and garlic that have been minced. Sauté the onion for a further four or five minutes once it has softened and released its scent.
In a saucepan, mix the cauliflower florets and give them a thorough swirl before cooking. Cook for a short three to four minutes, or until they're practically soft.
Put the Broth on Low Heat: Add the vegetable or chicken broth and simmer for a few minutes. Bring the soup to a low simmer and cook for 15 to 20 minutes, or until the cauliflower is very soft.
Use an immersion blender to pureé the soup until it's entirely smooth after the cauliflower has cooled. Another option would be to put the soup to the blender in sections and then mix them together. If you'd rather have a chunkier texture, you may mix it till it's the consistency you want.
Dried thyme and, if desired, nutmeg are combined with the heavy cream. Put the seasonings on next. Add another 5 minutes of simmering time to heat the soup through. Add salt and pepper according to your taste.
You may garnish it with grated Parmesan cheese if you want for an extra creamy and flavorful touch. Melt the cheese while continuing to whisk the liquid.
Transfer the soup to serving dishes using a spoon and garnish with chopped parsley. You may sprinkle more Parmesan cheese on top if you want it cheesier.
Comforting and light, this Creamy Cauliflower Soup is perfect for a chilly night in. I hope you enjoy yourselves!
