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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.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

142 calories; protein 7.9g; carbohydrates 12.3g; fat 7.7g; cholesterol 21.3mg; sodium 649.4mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
04/02/2014
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 Read More
(3)

Most helpful critical review

Rating: 3 stars
10/20/2013
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! Read More
(2)
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/02/2014
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 Read More
(3)
Rating: 3 stars
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! Read More
(2)
Rating: 3 stars
10/22/2020
So, we added two potatoes. But it still felt flat.We added the truffle oil into the pot, then added red pepper flakes, celery salt, garlic salt, rosemary and a handful of flour.It would be sooooo good with boiled carrots and maybe celery; something to make it chunkier.It’s pretty flavorful, but waaaay too much for two people and you’ll need to add some herbs for sure. Read More
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Rating: 3 stars
02/11/2018
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" Read More