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Creamy Cauliflower Soup

Creamy cauliflower soup made silky smooth with an immersion blender, simmered until very tender. Finished with heavy cream and served with golden roasted cauliflower florets and a truffle oil drizzle.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • 2 large heads cauliflower Cut into florets; reserve some for garnish.
Vegetables & aromatics
  • 1 onion Diced.
  • 6 cloves garlic Minced.
Broth & dairy
  • 4 cup vegetable or chicken broth
  • 1.5 cup heavy cream Use to stir in after blending.
  • 3 tbsp unsalted butter For sautéing.
  • 2 tbsp olive oil For tossing reserved florets and roasting.
Spices
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • salt To taste.
Garnish
  • truffle oil Drizzle to serve.
  • chives Chopped, for serving.
  • crispy cauliflower Roasted reserved florets, for garnish.

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Roast the garnish
  1. Toss reserved cauliflower florets with olive oil, then roast at 425F for 20-25 minutes until golden. Transfer to a plate and set aside for serving garnish.
Sauté aromatics
  1. Melt the butter in a large pot, then sauté the onion for 5 minutes. Stir in the garlic and cook for 1 minute.
Simmer the soup
  1. Add the remaining cauliflower and broth to the pot, then bring to a boil. Reduce to a simmer and cook for 20 minutes until very tender.
Blend 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, then serve topped with roasted cauliflower, truffle oil drizzle, and chives.

Notes

For the smoothest texture, blend thoroughly while the soup is hot, and stir in the cream after blending so it stays silky. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove. Freezing is not recommended because cream soups can separate after thawing. For a lighter version, use half-and-half instead of heavy cream (texture will be slightly less rich).