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Cauliflower Soup drizzled with White Truffle Oil

Cauliflower Soup drizzled with White Truffle Oil

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Cindy Anschutz Barbieri

Cindy Anschutz Barbieri

I love cauliflower, but wanted to make something different and decided to make soup! This is a great Paleo recipe and Italian recipe to enjoy. I may add red pepper flakes next time to give it a little extra kick but the white truffle oil did make cauliflower soup really amazing. I use my emulsifier to blend right in my pan. I don't like to dirty another appliance if I don't have to. This is much easier to clean then a blender! Just remember to remove from heat and set emulsifier in the pan and set to the on position! White truffle oil is available at Italian markets, many specialty foods stores, and select supermarkets.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large cast-iron pot over medium heat. Cook and stir onion in hot butter until tender, about 7 minutes. Add cauliflower and garlic; cook, stirring, until garlic is fragrant and cauliflower starts to soften, 5 minutes. Pour chicken broth, salt, and pepper into cauliflower mixture; cover pot and simmer until cauliflower is tender, about 25 minutes.
  2. Pour cauliflower mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and bring to a simmer. Ladle soup into bowls and drizzle with truffle oil.
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Reviews

LindaT
1

LindaT

4/2/2014

This was very tasty. I haven't had truffles before so I am not quite sure what this oil should taste like... it added a slightly earthy musky taste, that I liked. I do have some black truffle salt that I am going to try on the leftovers. This has flecks of real truffle in it so I will be curious to taste the difference

susiekew
1

susiekew

10/19/2013

As the first person to review this recipe, I tried to make the recipe exactly as written. However, once it was done, it was so thin that I just had to add some cornstarch slurry. The flavour was pretty good, but could have used some herbs. The truffle oil is, in my opinion, a brilliant addition. A sprinkle of fresh chopped parsley on top would have increased the eye appeal. Thanks!

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