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.
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.
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.
Taste and adjust seasoning.
Ladle into bowls and drizzle with truffle oil just before serving.
Garnish with herbs or crispy toppings for contrast.
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
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.
4 servings