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Creamy Cauliflower Soup

Creamy cauliflower soup with silky, fully blended texture and a rich finish of heavy cream. Roast caramelized cauliflower florets for garnish and top with a truffle oil drizzle and chives for a restaurant-style swirl.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • 2 large heads cauliflower Cut into florets; reserve some for garnish
  • 1 florets cauliflower Reserved portion for roasting garnish
Aromatics and seasonings
  • 1 onion Diced
  • 6 cloves garlic Minced
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • 1 Salt to taste Season to taste
Soup base
  • 4 cup vegetable or chicken broth Use as desired
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil Used for roasting garnish
Garnish
  • 1 Truffle oil For drizzle
  • 1 chives For garnish
  • 1 crispy cauliflower Roasted garnish florets

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the cauliflower garnish
  1. Toss the reserved cauliflower florets with olive oil. Roast on a sheet pan at 425F for 20-25 minutes until golden, then set aside for garnish.
Sauté aromatics
  1. Melt the unsalted butter in a large pot. Sauté the diced onion for 5 minutes, then add the minced garlic and cook for 1 minute.
Simmer until very tender
  1. Add the remaining cauliflower florets and the vegetable or chicken broth to the pot. Bring to a boil, then simmer for 20 minutes until very tender.
Blend smooth and finish
  1. Blend the soup completely smooth with an immersion blender. Stir in the heavy cream, nutmeg, and white pepper.
Season and serve
  1. Season with salt to taste. Serve with the roasted cauliflower, drizzle with truffle oil, and top with chives.

Notes

For the silkiest texture, blend thoroughly until no cauliflower flecks remain, then taste before serving and adjust salt. Store leftovers covered in the refrigerator for up to 3 days; reheat gently over low heat to avoid scorching. Freezing is not recommended due to cream texture changes. For a lighter version, use half-and-half instead of heavy cream (texture will be slightly less rich).