Cream of Cauliflower Soup - 12 Tomatoes

By MAWORLEY

Ingredients

• 1 Head cauliflower, cored and chopped
• 1 large onion, chopped
• 2 large potatoes, peeled and chopped
• 2 carrots, chopped
• 3 cups chicken stock
• 1 cup heavy cream or half/half
• 3 cloves garlic, minced
• 2 T butter
• 2 t dried thyme, divided
• Sea salt and fresh ground pepper to taste
• croutons, for garnish

Preparation

Step 1

In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 minute more.
Add stock and bring to a boil. Stir in cauliflower, cover and reduce heat to a simmer. Let cook until vegetables are tender, 15 to 20 minutes.
Puree using an immersion blender or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream and 1 t of the thyme.
Season with salt and pepper to taste and serve with additional thyme and croutons sprinkled over the top.