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Cauliflower Soup drizzled with White Truffle Oil

Rated as 3.33 out of 5 Stars
53

"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

45 m servings 142
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 142 calories; 7.7 12.3 7.9 21 649 Full nutrition

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Reviews

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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 s...

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...

To continue my previous review (accidentally submitted early) - the second time I made this I added two potatoes and the texture was amazing. My dad said "I love cream soups"