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Creamy Cauliflower Soup

Creamy cauliflower soup made silky-smooth with an immersion blender and a quick simmer until very tender. Roast a few florets for garnish so every bowl gets golden, caramelized crunch 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower soup base
  • 2 cauliflower cut into florets; reserve some for garnish
  • 1 onion diced
  • 6 garlic minced
  • 4 cup broth vegetable or chicken
  • 1.5 cup heavy cream for stirring in after blending
  • 3 tbsp unsalted butter for sautéing
  • 2 tbsp olive oil toss with reserved florets
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • 1 salt to taste
Garnish
  • 1 truffle oil drizzle to serve
  • 1 chives chopped, to serve
  • 1 roasted cauliflower florets golden reserved florets

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Roast reserved florets
  1. Toss reserved cauliflower florets with 2 tablespoons olive oil, spreading them in an even layer. Roast at 425F for 20-25 minutes until golden, then set aside for garnish.
Sauté aromatics
  1. Melt 3 tablespoons unsalted butter in a large pot over medium heat. Sauté the diced onion for 5 minutes, then add the minced garlic and cook for 1 minute.
Simmer cauliflower
  1. Add the remaining cauliflower florets and 4 cups broth to the pot. Bring to a boil, then simmer for 20 minutes until very tender.
Blend and season
  1. Blend the soup completely smooth with an immersion blender until no large pieces remain. Stir in the heavy cream, nutmeg, and white pepper.
Serve
  1. Season to taste with salt. Serve with the roasted cauliflower, truffle oil drizzle, and chives.

Notes

For the smoothest texture, blend while the soup is hot and pulse until completely silky before adding heavy cream. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth or water if needed. Freezing is not recommended for the creamiest results, since dairy can separate after thawing. For a dairy-light option, use half-and-half or a lactose-free cream alternative in the same amount.