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Creamy Cauliflower Soup

Creamy cauliflower soup made silky-smooth with an immersion blender and finished with heavy cream. Roast reserved florets for a golden garnish, then serve with a truffle oil drizzle and chives for contrast.
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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
  • 2 large heads cauliflower, cut into florets (reserve some for garnish) Reserve some florets before roasting for the garnish.
Aromatics and broth base
  • 1 onion, diced
  • 6 clove garlic, minced
  • 4 cup vegetable or chicken broth
Cream and seasoning
  • 1.5 cup heavy cream
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • Salt to taste Add at the end, then adjust to preference.
Garnish
  • Truffle oil Drizzle over each bowl before serving.
  • chives Top right before serving.
  • crispy cauliflower for garnish Use the roasted reserved florets.

Equipment

  • 1 large pot
  • 1 immersion blender
  • 1 sheet pan

Method
 

Roast the garnish
  1. Toss the reserved cauliflower florets with olive oil, then spread them on a sheet pan in a single layer. Roast at 425F for 20-25 minutes until golden, then set aside to garnish.
Cook the soup base
  1. Melt the butter in a large pot over medium heat until fully melted and shimmering. Sauté the diced onion for 5 minutes until softened.
  2. Add the minced garlic to the pot and cook for 1 minute, stirring constantly. Cook only until fragrant and not browned.
  3. Add the remaining cauliflower and broth to the pot, then bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 20 minutes until very tender.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender, scraping down as needed for an even texture. Continue blending until no cauliflower bits remain.
  2. Stir in the heavy cream, nutmeg, and white pepper until evenly incorporated. Heat gently just to combine without letting it boil hard.
  3. Season with salt to taste and stir once more for balance. Serve in bowls topped with roasted cauliflower, a truffle oil drizzle, and chives.

Notes

For the smoothest texture, blend while the soup is hot and thick, and keep blending until completely uniform before adding cream. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently over low heat, adding a splash of broth if needed. Freezing is not recommended because heavy cream can separate when thawed. For a lighter option, use half-and-half or a lower-fat cream substitute and expect a slightly less silky mouthfeel.