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Roasted Cauliflower Soup with Truffle Oil
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons truffle oil, for serving
  • 2 tablespoons chopped fresh chives, for garnish

Instructions
 

  • Preheat the oven to 425°F. Toss the cauliflower florets with 2 tablespoons olive oil, then spread them on a baking sheet. Roast for 25 minutes until the edges turn golden.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the roasted cauliflower, vegetable broth, salt, and black pepper to the pot. Bring to a simmer and cook for 10 minutes.
  • Remove from heat and blend the soup until smooth using an immersion blender or by transferring to a countertop blender in batches.
  • Return the soup to low heat and stir in the heavy cream. Warm through for 2 minutes without boiling.
  • Ladle into bowls, drizzle each with truffle oil, and top with chopped chives before serving.

Notes

Roast the cauliflower until the edges brown for the best depth of flavor. If the soup thickens after blending, add a splash of broth to reach your preferred consistency. Store leftovers in an airtight container in the fridge for up to three days and reheat gently on the stove, adding a little broth if needed. Skip the cream and use coconut milk for a dairy-free version.
Course: Soup
Cuisine: American
Equipment: Baking sheet, Large pot, Immersion blender