Imagine a soup so decadent, so velvety smooth, that it turns an ordinary vegetable into a culinary masterpiece. This roasted cauliflower truffle soup is not just a recipe—it's a gastronomic journey that elevates humble cauliflower into a luxurious, creamy delight that will make your taste buds dance with excitement. With the rich, earthy notes of truffle oil and the caramelized depth of roasted cauliflower, this soup promises to be the star of your dining table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon truffle oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the cauliflower, enhancing its flavor.
- In a large mixing bowl, toss the chopped cauliflower with 2 tablespoons of olive oil, ensuring that all pieces are well-coated. Season with salt and pepper to taste.
- Spread the cauliflower evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25 minutes, or until the cauliflower is golden brown and tender, stirring halfway through for even cooking.
- While the cauliflower is roasting, heat a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion becomes translucent and fragrant.
- Once the cauliflower is done roasting, add it to the pot with the sautéed onion. Stir to combine the flavors.
- Pour in 4 cups of vegetable broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
- After simmering, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the mixture in batches to a standard blender. Be cautious of the hot liquid.
- Once the soup is smooth, return it to the pot (if needed) and stir in 1 cup of heavy cream. Heat the soup over low heat until warmed through, but do not let it boil.
- Drizzle 1 tablespoon of truffle oil into the soup, stirring gently to incorporate. Taste and adjust seasoning with more salt and pepper if desired.
- To serve, ladle the roasted cauliflower truffle soup into bowls. Garnish with fresh parsley for a pop of color and added flavor.
Tips
- For maximum flavor, ensure your cauliflower is completely dry before roasting to achieve perfect caramelization.
- Use high-quality truffle oil for the most intense flavor—a little goes a long way!
- If you prefer a lighter soup, you can substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream.
- For extra texture, reserve a few roasted cauliflower florets to garnish the soup before serving.
- Make sure to season gradually and taste as you go—truffle oil is potent, so add it sparingly.
- If you don't have an immersion blender, a standard blender works well, but blend in small batches and remove the center lid cap to allow steam to escape.
Nutrition Facts
Calories: 365kcal
Carbohydrates: 17g
Protein: g
Fat: 33g
Saturated Fat: g
Cholesterol: 75mg
