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Creamy Cauliflower Soup

Creamy cauliflower soup made silky smooth with an immersion blender and finished with a swirl of heavy cream. Roast reserved florets at 425F for golden, crispy garnish and top with a truffle oil drizzle 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Creamy cauliflower soup base
  • 2 cauliflower Cut into florets; reserve some for garnish.
  • 1 onion Dice.
  • 6 garlic cloves Minced.
  • 4 cup vegetable or chicken broth Use either vegetable or chicken broth.
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil Use to coat the reserved florets for roasting.
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • 1 salt To taste.
Garnish
  • 1 truffle oil
  • 1 chives
  • 1 crispy cauliflower Roasted reserved cauliflower florets.

Equipment

  • 1 Dutch oven

Method
 

Roast garnish florets
  1. Toss reserved cauliflower florets with olive oil, then roast at 425F for 20-25 minutes until golden. Transfer to a plate to cool slightly while you make the soup.
Cook the soup
  1. Melt butter in a large pot over medium heat, then sauté onion for 5 minutes until softened. Add garlic and cook for 1 minute, stirring until fragrant.
  2. Add remaining cauliflower and broth, bring to a boil, then simmer for 20 minutes until very tender. Keep the pot at a gentle simmer so the cauliflower cooks evenly.
  3. Blend completely smooth with an immersion blender until the soup looks silky and uniform. Stir in heavy cream, nutmeg, and white pepper until fully combined.
  4. Season with salt to taste, then serve hot with roasted cauliflower, a truffle oil drizzle, and chives. Garnish right before serving for the best contrast.

Notes

For the smoothest texture, blend until no small cauliflower bits remain, then return to low heat briefly if the soup cools during blending. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove, stirring often. Freezing is not recommended because heavy cream can separate after thawing. For a lighter option, swap heavy cream for a full-fat unsweetened alternative cream and blend thoroughly to keep it silky.