To begin sautéing the aromatics, place a large saucepan over medium heat and add the olive oil and butter. Incorporate the minced garlic and onion. After the onion has softened and released its aroma, sauté it for another four to five minutes.
Before cooking the cauliflower, toss the florets into the saucepan and give them a good swirl. Just before they're almost soft, give them a quick three to four minutes in the pan.
Simmer the Broth: Pour in the chicken or veggie broth and reduce heat to low. Simmer the soup for 15 to 20 minutes on low heat, or until the cauliflower reaches a very soft consistency.
Once the cauliflower has softened, pureé the soup using an immersion blender until it's completely smooth. Another option is to mix the soup in portions after carefully transferring it to the blender. You may mix it until it reaches the consistency you choose if you prefer a chunkier texture.
Mixed in with the heavy cream are the dried thyme and, if used, nutmeg. Next, add the seasonings. To heat the soup thoroughly, cook it for a further 5 minutes on low heat. Season to taste with salt and pepper.
To add a little more creaminess and taste, you may optionally toss in some grated Parmesan cheese. Keep stirring the broth until the cheese has melted.
To serve, spoon the soup into individual bowls and top with chopped parsley. To make it more cheesy, you may top it with some additional Parmesan cheese.
A bowl of this Creamy Cauliflower Soup on a cold night can warm you up without overwhelming you. Have fun!
