In a large pot, heat the olive oil over medium low heat. Cook for about 15 minutes until they soften up and become fragrant.
Add the cauliflower, salt and pepper, and 1 cup water. Bring the heat to medium and bring it to a simmer. Cover the pot and let everything cook for about 15 minutes until the cauliflower is fork tender.
Add the remaining water and thyme and continue to simmer for 20 minutes.
Puree the soup using an immersion blender or regular blender. Let stand for 20 minutes so it thickens up.
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