Easy, Fast & Tasty Cauliflower Soup

I arrived home to find California dark and rainy on Monday - but I can't really complain because spring has officially arrived in SoCal and it is now too toasty outside! On Monday, however, this was not the case, and so a homey soup was the perfect choice for dinner. I have been loving one pot soup wonders ever since reading about this tomato soup on Southern Exposure, and while it remains a staple in our dinner rotation, I ventured out to find an amazing cauliflower version.

If you have 30 minutes, give this soup a go! DELISH!

Silky Cauliflower Soup w/ Parmesan

1 head cauliflower

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, minced

1 quart low-sodium chicken stock

1/2 cup finely grated Parmesan

Salt and freshly ground black pepper

Remove the leaves and thick core from the cauliflower, coarselychop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.

{recipe via}

So, what's for dinner tonight in your home?

I'm planning to make this (but with chicken - soooooo yummy!) & this.