Cooking Instructions:

In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened.

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Add the cauliflower florets to the pot, followed by the vegetable or chicken broth and seasonings (Italian seasoning, smoked paprika, cayenne pepper, salt, and pepper). Cauliflower serves as a great vessel for enhancing flavors.

Stir to combine and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the cauliflower is tender.

Remove the pot from the heat and use an immersion blender to puree the soup until smooth.

If using a regular blender, carefully transfer the soup in batches and blend until creamy.

Return the blended soup to the pot and stir in the heavy cream.

Heat the soup gently over low heat until warmed through. Adjust seasoning if necessary.

Serve the soup hot, garnished with croutons, minced parsley, and grated cheese as desired.