Place a large pot over medium heat. Add the olive oil and butter.
Cook onions until translucent for about 5 minutes. Add the garlic and cook for 30 more seconds until fragrant.
Add cauliflower florets, and vegetable broth.
4&5. Cover with a lid and bring the soup to a boil. Simmer for 15-20 minutes or until the cauliflower is fork tender. Remove the thyme sprigs.
Blend using an immersion blender to puree using a blender until super smooth.
Stir in Cream, and season with more salt and pepper to taste.
Garnish with a drizzle of olive oil, fresh thyme, and lemon juice.
SWIPE UP FOR THE FULL RECIPE AND EXTRA TIPS!!
Keto Cheeseburger Soup
Easy Cream of Broccoli Soup
One-Pot Low Carb and Keto Zuppa Toscana