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Creamy Cauliflower Soup

Creamy cauliflower soup made silky smooth with an immersion blender and finished with heavy cream for a silky ivory texture. Roasted caramelized cauliflower florets and a truffle oil drizzle add a crisp, fragrant garnish.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower florets (for soup and garnish)
  • 2 large heads cauliflower Cut into florets; reserve some florets for garnish.
Aromatics
  • 1 onion Dice.
  • 6 garlic Minced.
Broth
  • 4 cup vegetable or chicken broth Use either for flavor.
Creamy finish
  • 1.5 cup heavy cream Stir in after blending.
  • 3 tbsp unsalted butter Used for sautéing onions.
  • 2 tbsp olive oil Used to roast reserved florets.
Seasonings
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • salt to taste Season to taste after blending.
Garnish
  • Truffle oil Drizzle to serve.
  • chives Chop and sprinkle to serve.
  • crispy cauliflower Use the roasted reserved florets for garnish.

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Roast reserved cauliflower garnish
  1. Toss the reserved cauliflower florets with olive oil, then roast at 425F for 20-25 minutes until golden and caramelized. Set aside for garnish.
Sauté aromatics
  1. Melt the butter in a large pot, then sauté the diced onion for 5 minutes until softened. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
Simmer cauliflower
  1. Add the remaining cauliflower and broth to the pot, bring to a boil, then simmer for 20 minutes until very tender. Keep the surface at a steady simmer for even cooking.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender until the texture is silky. Stir in the heavy cream, nutmeg, and white pepper.
Season and serve
  1. Season with salt to taste, then serve hot with the roasted crispy cauliflower garnish, a truffle oil drizzle, and chives. Aim for a fresh garnish so it stays crisp.

Notes

For the smoothest texture, blend while the soup is hot and process until you see no cauliflower bits, then stir in cream off the heat if it starts to boil. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (note the texture may slightly change after thawing). For a lighter option, swap heavy cream for half-and-half and blend a little longer for body.