This Cream of Cauliflower Soup is packed with flavor from fresh veggies, shallots, and herbs simmered in a savory broth. It's creamy, comforting, totally delicious - and super easy to make.
Heat the olive oil in a large pot over medium heat. Add the onion and shallots, and cook for 3-4 minutes, until softened.
Add garlic, thyme, cauliflower, and potatoes. Stir and cook for 5-6 minutes, until just slightly softened. If the mixture seems to dry, add a bit more olive oil. Add salt and pepper, to taste.
Add vegetable broth. Bring to a boil. Reduce to a simmer and cook for 30-40 minutes, until cauliflower and potatoes are fork tender.
Puree soup with an immersion blender. Or transfer to a traditional blender (carefully) for this step, and returning soup to the pot for serving. Serve topped with fresh basil.
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