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Creamy Cauliflower Soup

Creamy cauliflower soup made smooth with an immersion blender for a silky, ivory finish. Roasted cauliflower florets add caramelized crunch, finished with truffle oil and chives.
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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
  • 2 large heads cauliflower, cut into florets Reserve some florets for garnish
Aromatics
  • 1 onion, diced
  • 6 garlic, minced
Broth and dairy
  • 4 cup vegetable or chicken broth
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
Cooking fats
  • 2 tbsp olive oil For roasting the reserved florets
Seasoning
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • Salt to taste Use as needed
Garnish
  • 1 Truffle oil
  • 1 chives
  • 1 crispy cauliflower Roasted reserved florets

Equipment

  • 1 immersion blender
  • 1 large pot
  • 1 sheet pan

Method
 

Roast garnish florets
  1. Toss the reserved cauliflower florets with olive oil, spread them on a sheet pan, and roast at 425F for 20-25 minutes until golden, then set aside for garnish.
Cook the soup base
  1. Melt the butter in a large pot and sauté the onion for 5 minutes until softened.
  2. Add the garlic to the pot and cook for 1 minute, until fragrant.
  3. Add the remaining cauliflower and the broth, bring to a boil, then simmer for 20 minutes until very tender, visually checking that florets crush easily.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender until the texture is silky and uniform.
  2. Stir in the heavy cream, then add nutmeg and white pepper until evenly distributed.
  3. Season with salt to taste, adjusting gradually until the flavors pop.
  4. Serve the soup with the roasted cauliflower, drizzle with truffle oil, and top with chives.

Notes

For the smoothest texture, blend while the soup is still hot and start on a lower setting to avoid splatter. Store leftovers in the refrigerator up to 4 days; freeze for up to 2 months (reheat gently and stir to restore creaminess). For a lighter option, use half-and-half in place of heavy cream, keeping the same blending and seasoning steps.