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Creamy Cauliflower Soup

Creamy cauliflower soup with a silky, fully blended texture and tender florets simmered in broth before finishing with heavy cream. Roasted golden cauliflower florets add a crunchy garnish with a truffle oil drizzle and fresh 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower florets and garnish
  • 2 large heads cauliflower Cut into florets; reserve some for garnish.
  • 2 tbsp olive oil Toss with reserved florets before roasting.
Soup base
  • 1 onion onion Diced.
  • 6 cloves garlic Minced.
  • 4 cup vegetable or chicken broth
  • 3 tbsp unsalted butter
  • 1.5 cup heavy cream
Seasoning and serving
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • 1 salt To taste.
  • 1 truffle oil For drizzle.
  • 1 chives For garnish.
  • 1 crispy cauliflower Roasted reserved florets for garnish.

Equipment

  • 1 Dutch oven

Method
 

Roast cauliflower for garnish
  1. Toss the reserved cauliflower florets with 2 tbsp olive oil. Roast at 425F for 20-25 minutes until golden, then set aside for garnish.
Cook the soup base
  1. Melt 3 tbsp unsalted butter in a large pot over medium heat. Sauté the diced onion for 5 minutes until softened.
  2. Add the minced garlic and cook for 1 minute. Stir constantly so it becomes fragrant but not browned.
  3. Add the remaining cauliflower and 4 cups vegetable or chicken broth to the pot. Bring to a boil, then simmer for 20 minutes until very tender.
Blend and season
  1. Blend the soup completely smooth with an immersion blender until silky with no visible chunks. Keep blending until the texture looks uniform.
  2. Stir in 1 1/2 cups heavy cream, nutmeg, and white pepper. Mix until the color turns ivory and the spices are fully incorporated.
  3. Season with salt to taste. Serve hot with the roasted cauliflower, truffle oil drizzle, and chives.

Notes

For the smoothest texture, blend the soup while it’s hot and let it run until completely uniform before adding cream. Store leftovers in the fridge up to 4 days; reheat gently on the stove or microwave until steaming. Freeze up to 2 months, though the soup may slightly thin when thawed—stir well and warm through. For a lighter option, use half-and-half instead of heavy cream, noting the soup will be less rich.