This Cauliflower & Truffle Oil Soup is a velvety, elegant dish featuring roasted cauliflower, garlic, cream, and a luxurious drizzle of truffle oil. Perfect as a dinner party starter or cozy gourmet meal, it’s vegetarian and naturally gluten-free.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 mins 1 large head of cauliflower, cut into florets
1 small onion, chopped
3 cloves garlic, peeled
2 tbsp olive oil
½ tsp salt
Freshly cracked black pepper
4 cups vegetable broth (or chicken broth)
½ cup heavy cream or full-fat coconut milk (optional, for creaminess)
1 tbsp unsalted butter (optional, for richness)
2 tsp white or black truffle oil (to finish)
Garnish: microgreens, chives, or crispy cauliflower bits
Roast the Cauliflower
1
Preheat oven to 425°F (220°C).
Toss cauliflower florets, onion, and garlic with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes , until golden and tender.
Blend the Soup
2
Transfer roasted vegetables to a pot.
Add broth and bring to a gentle simmer for 5 minutes.
Use an immersion blender (or transfer to a blender) to puree until smooth.
Stir in cream and butter, if using. Heat gently until warmed through.
Finish with Truffle Oil
3
Taste and adjust seasoning.
Ladle into bowls and drizzle with truffle oil just before serving .
Garnish with herbs or crispy toppings for contrast.
Pairing Suggestions
4
Grilled sourdough or toasted brioche with herbed butter
A crisp arugula salad with lemon vinaigrette
Glass of dry Chardonnay or a light Pinot Gris
Light dessert: poached pear or lemon sorbet
Tips & Notes
5
White truffle oil is more delicate and best for lighter soups; black truffle oil is deeper and more earthy.
Don’t overuse truffle oil — it’s potent! Start with 1 tsp per bowl.
Add a few roasted cauliflower florets on top for texture.
For vegan version: use olive oil, veggie broth, and coconut milk.
Soup can be made in advance and gently reheated — just add the truffle oil at the end.
Ingredients 1 large head of cauliflower, cut into florets
1 small onion, chopped
3 cloves garlic, peeled
2 tbsp olive oil
½ tsp salt
Freshly cracked black pepper
4 cups vegetable broth (or chicken broth)
½ cup heavy cream or full-fat coconut milk (optional, for creaminess)
1 tbsp unsalted butter (optional, for richness)
2 tsp white or black truffle oil (to finish)
Garnish: microgreens, chives, or crispy cauliflower bits
Directions Roast the Cauliflower
1
Preheat oven to 425°F (220°C).
Toss cauliflower florets, onion, and garlic with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes , until golden and tender.
Blend the Soup
2
Transfer roasted vegetables to a pot.
Add broth and bring to a gentle simmer for 5 minutes.
Use an immersion blender (or transfer to a blender) to puree until smooth.
Stir in cream and butter, if using. Heat gently until warmed through.
Finish with Truffle Oil
3
Taste and adjust seasoning.
Ladle into bowls and drizzle with truffle oil just before serving .
Garnish with herbs or crispy toppings for contrast.
Pairing Suggestions
4
Grilled sourdough or toasted brioche with herbed butter
A crisp arugula salad with lemon vinaigrette
Glass of dry Chardonnay or a light Pinot Gris
Light dessert: poached pear or lemon sorbet
Tips & Notes
5
White truffle oil is more delicate and best for lighter soups; black truffle oil is deeper and more earthy.
Don’t overuse truffle oil — it’s potent! Start with 1 tsp per bowl.
Add a few roasted cauliflower florets on top for texture.
For vegan version: use olive oil, veggie broth, and coconut milk.
Soup can be made in advance and gently reheated — just add the truffle oil at the end.
Cauliflower & Truffle Oil Soup
