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Creamy Cauliflower Soup

Creamy cauliflower soup with a silky smooth, ivory puree made by simmering tender cauliflower and blending completely smooth. Topped with roasted golden florets, chives, and a truffle oil drizzle for a rich, velvety finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 cauliflower Cut into florets; reserve some for garnish.
  • 1 onion Diced.
  • 6 garlic Minced.
Soup base
  • 4 cup broth Vegetable or chicken broth.
  • 1.5 cup heavy cream Stir in after blending.
  • 3 tbsp unsalted butter For sautéing and richness.
  • 2 tbsp olive oil Used to toss reserved florets for garnish.
  • 0.25 tsp nutmeg For warmth.
  • 0.25 tsp white pepper For gentle heat.
  • salt To taste.
Garnish
  • truffle oil Drizzle to serve.
  • chives Chopped, to serve.
  • crispy cauliflower Roasted reserved florets.

Equipment

  • 1 Dutch oven

Method
 

Roast the garnish
  1. Toss the reserved cauliflower florets with olive oil, then spread them in an even layer. Roast at 425F for 20-25 minutes, until golden, and set aside for serving.
Simmer and blend the soup
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 5 minutes, until softened, then add the garlic and cook for 1 minute.
  2. Add the remaining cauliflower and broth to the pot, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes, until very tender.
  3. Blend the soup completely smooth using an immersion blender. Stir in the heavy cream, nutmeg, and white pepper until evenly combined.
Season and serve
  1. Season the soup with salt to taste. Serve hot with the roasted cauliflower, a drizzle of truffle oil, and chives.

Notes

Pro tip: blend while the soup is hot for the smoothest texture, and taste after adding cream so the seasoning lands correctly. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months for best quality. For a lighter option, use half-and-half instead of heavy cream for a less rich but still creamy result.