Cauliflower soup with roasted garlic and truffle oil

I love soup. I love that making soup is a kind of slow, steady labor of love. Every single step is comforting, from the smells (sautéed onions and garlic) to the sights (simmering and steaming) to the actions (chopping, stirring, waiting, ladling). This cauliflower soup actually comes together pretty quickly, making it just as much a weeknight option as a Slow Sunday sort of dish. It's smooth, earthy, and complex, especially for how simple it is. And like practically every soup recipe, it just gets better with age (preferably, for lunch the next day).

Cauliflower soup with roasted garlic and truffle oil

Yields about 6-8 servings
3 T olive oil
3 stalks celery, chopped
1 sweet onion, diced
Fresh thyme leaves (I used about 6 sprigs), reserving a few for garnish
1 large head cauliflower, roughly chopped into small chunks
14 or so cloves roasted garlic
1 qt chicken stock
½ cup or so freshly grated Parmesan
⅓ cup half ‘n half (or more if you're feelin some type of way)
Salt and pepper
Black truffle oil

Heat olive oil in a Dutch oven over medium heat. Add celery, onion, and cauliflower, and cook for 20 minutes or more until veggies are very soft. For the last couple of minutes, add in fresh thyme leaves and roasted garlic. Season with 2 tsp salt and some black pepper. Pour in chicken stock and bring to a boil over high heat. Turn the heat down a bit, and let it simmer for 10 minutes or so until everything is cooked through. Turn the heat off, and add grated Parmesan cheese (I like to grate it right into the pot and just eyeball the measurement). Stir in half ‘n half. Use immersion blender or regular blender to blend until smooth. Taste for seasoning, and add salt or pepper as necessary. Ladle into bowls and drizzle with truffle oil.