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Creamy Cauliflower Soup

Creamy cauliflower soup made silky-smooth with an immersion blender and finished with heavy cream. Roast caramelized cauliflower florets for a golden garnish and add a truffle oil drizzle for aromatic depth.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower soup base
  • 1 2 large heads cauliflower, cut into florets (reserve some for garnish) Use the bulk of florets for soup; reserve a portion specifically for roasting garnish.
  • 1 1 onion, diced
  • 6 cloves garlic, minced Minced garlic.
  • 4 cup vegetable or chicken broth
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil Also used to coat reserved florets for roasting.
  • 0.25 tsp nutmeg Ground nutmeg.
  • 0.25 tsp white pepper Ground white pepper.
  • 1 Salt to taste
Garnish
  • 1 Truffle oil Drizzle to serve.
  • 1 chives Chopped, for serving.
  • 1 crispy cauliflower Roasted, caramelized florets reserved for garnish.

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Roast cauliflower for garnish
  1. Toss the reserved cauliflower florets with 2 tbsp olive oil and spread them in a single layer on a sheet pan. Roast at 425F for 20-25 minutes, until golden and caramelized, then set aside for garnish.
Build the soup base
  1. Melt the unsalted butter in a large pot over medium heat. Sauté the diced onion for 5 minutes, until softened.
  2. Add the minced garlic to the pot and cook for 1 minute. Stir constantly so it doesn’t brown.
  3. Add the remaining cauliflower and the broth to the pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until very tender.
Blend, finish, and serve
  1. Blend the soup completely smooth using an immersion blender. Keep blending until no cauliflower chunks remain.
  2. Stir in the heavy cream, nutmeg, and white pepper. Heat just until warmed through, without boiling.
  3. Season with salt to taste. Serve hot with the roasted cauliflower garnish, a drizzle of truffle oil, and chives.

Notes

Pro tip: Blend while the soup is hot for the creamiest texture, then taste and adjust salt before serving. Store in the refrigerator up to 4 days; freeze up to 2 months for best quality. For a dairy-light option, use half-and-half instead of heavy cream, noting the soup will be slightly less rich.