Creamy Cauliflower Soup

2 tbsp salted butter
1 tbsp extra virgin olive oil
1 large head cauliflower, cut into small florets
1 white onion, diced
3 stalks celery, sliced
3 carrots, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
2 tbsp cornstarch
2 cups vegetable broth
2 cups milk (or instead use 2 more cups vegetable broth)
salt and pepper to taste


1.  Heat butter and olive oil in a large pot over mid-high heat.  Add in cauliflower, onions, celery, and carrots.  Cook for 10 to 12 minutes, stirring occasionally, until vegetables begin to soften.

2.  Add the garlic and saute 1 minute more.  Stir in thyme, oregano, and cornstarch and cook for 1 minute.

3.  Pour in the vegetable broth and milk (or just broth).  Stir constantly until the mixture comes to a boil.

4.  Reduce the heat to low and simmer 3 to 5 minutes until the soup has thickened.  Season with salt and pepper to taste.  Serve hot.