I feel that cauliflower is such an underestimated vegetable, don’t you? It goes perfectly with ranch, has a lovely texture, is healthy, looks cool, and goes creamy when blended.  Okay, so maybe I am talking it up just a little bit, but it is great!

This soup is one that is super creamy and tastes great hot or cold.  It is really fast and easy to make with just a couple ingredients that you probably already have.  Which makes it perfect for those days where you are in a rush, forgot to plan dinner, or just don’t really feel like cooking.

To make this soup you just heat up your olive oil in a large pot over medium heat then throw in the garlic and onions. Once those are soft (in about 5 minutes) you pour in the vegetable and chicken broth along with the cauliflower, ground thyme, and celery salt.

Bring it all to a boil then simmer for about 15-20 minutes until its all soft.  Next you carefully pour everything into your blender or processor and blend it until it reaches that desired smooth and creamy consistency.  Finally, you add salt and parmesan cheese to taste, top with green onions, and voila! Done!

My only real suggestion to add is that you be a bit heavy handed with the salt and parmesan.  It’s still a pretty healthy dish with these two and they add so much flavor!