Creamy Cauliflower Soup

Servings: 6-8

Total Time: 35 minutes




  • 1 large head cauliflower, chopped

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 5 cloves garlic, minced

  • 3 cups vegetable stock

  • 2 sprigs fresh thyme

  • 3 cups milk

  • ½ cup grated parmesan cheese

  • Salt and pepper to taste


  1. In your Larder & Vine Dutch Oven, heat olive oil over medium-high heat.  Add the onion and sauté for about 5 minutes or until soft and translucent, stirring occasionally.  Add the garlic and sauté for another minute or until fragrant.

  2. Add the cauliflower, vegetable stock, and thyme, then stir to combine. Bring to a simmer, then reduce heat to medium-low, cover, and let simmer for about 20 to 25 minutes, or until the cauliflower is soft and tender.  Remove the thyme sprigs.

  3. Use an immersion blender or traditional blender to puree the soup until completely smooth.

  4. Add the soup back into the Dutch Oven and stir in the milk and Parmesan.

  5. Season the soup to taste with salt and black pepper, then serve immediately and garnish with fresh thyme.