Slow-Simmered Cauliflower and Potato Soup with Thyme

Name: Slow-Simmered Cauliflower and Potato Soup with Thyme
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb, chopped into florets cauliflower; 1 lb, peeled and diced potatoes; 1, finely chopped onion; 2 cloves, minced garlic; 4 cups chicken broth; 1 tsp, chopped fresh thyme; 1/2 cup heavy cream; 1 tbsp olive oil; to taste salt; to taste black pepper

A velvety, comforting soup with tender cauliflower and potatoes simmered in broth, enhanced by fresh thyme for a deeply flavorful, vegetable-forward dish.

Cuisine: American

Category: Soups

Prep: 15 minutes. Cook: 45 minutes.

Serves 6.

Ingredients

1 lb, chopped into florets cauliflower
1 lb, peeled and diced potatoes
1, finely chopped onion
2 cloves, minced garlic
4 cups chicken broth
1 tsp, chopped fresh thyme
1/2 cup heavy cream
1 tbsp olive oil
to taste salt
to taste black pepper

Instructions

Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and cook for 5 minutes until softened and translucent.
Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Stir in 1 lb chopped cauliflower florets and 1 lb diced potatoes, then pour in 4 cups chicken broth. Bring to a gentle boil, reduce heat to low, and cover.
Step 4: Simmer for 25-30 minutes, or until cauliflower and potatoes are very tender when pierced with a fork.
Step 5: Remove from heat and let cool slightly. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Stir in 1 tsp chopped fresh thyme, 1/2 cup heavy cream, and season with salt and black pepper to taste.
Step 6: Return to low heat and warm through for 2-3 minutes without boiling. Serve hot.