I don’t remember where I first came across roasted cauliflower soup. What I do remember is that I fell in love immediately. I was never a big fan of cauliflower as it was most often either tasteless, waterlogged, or overly sulfurous. Roasted cauliflower, however, is divine. It’s addictive. Once I roasted a head of florets and served them with browned butter–nary a crumb left within minutes. Roasted cauliflower soup is more substantial than a boiled and pureed cauliflower soup, it feels richer, has more depth, and has a little nutty hint. A few drops of white truffle oil make it transcendent. And the beauty is it really is quite simple to make. You can opt to add cream or leave it out if you’re dairy-free, lactose-intolerant, or non-dairy paleo. I do love the cream, and it’s just a wee bit per bowl, but the soup tastes good without it, too. Plus, cauliflower is a powerhouse nutritionally and touts detoxification, cardiovascular, digestive, and anti-inflammatory benefits. Win! Win!
Roasted Cauliflower Soup with White Truffle Oil (makes about 6 cups)
For the Roasted Cauliflower:
- 1 head of cauliflower, washed, air-dried and broken into florets
- 1 TBSP Light Tasting Olive Oil
- salt and pepper to taste
For the soup:
- 6 cups filtered water
- 1/2 sweet potato (not yam), peeled and cubed
- 2 tsp organic paste chicken bouillon (alternatively, use 3 cups water and 3 cups stock instead of 6 cups of filtered water)
- 1 clove garlic, minced
- 1 bay leaf
- 1/2 cup heavy cream
- White truffle oil
- parsley for garnish
Preheat oven to 425 degrees. Place florets on a parchment-lined, rimmed baking sheet. Drizzle with olive oil and season with garlic, salt, and pepper. Toss gently to cover. Place baking sheet on the middle rack and roast for 20 minutes. Turn cauliflower with tongs or spatula and roast 20 minutes longer or until cauliflower becomes golden brown on edges and becomes slightly more translucent but stalks remain slightly firm.
Place florets in stock pot over medium-high and cover with water (about 6 cups). Add sweet potato, paste bouillon, garlic, and bay leaf. Bring to a simmer. Simmer until cauliflower is thoroughly cooked and tender, about 20 minutes. Once tender, puree small batches of the cauliflower soup in a blender until silky smooth (about 2 minutes per batch). Return to stock pot over low heat. Whisk in heavy cream. Ladle into bowls and garnish with drops of white truffle oil (a tiny amount goes a LONG way!) and parsley.
6 thoughts on “Roasted Cauliflower Soup with White Truffle Oil”
Oh man, that looks delicious. The bacon really adds some great contrast. Thanks for sharing!
Oh yeah…the bacon…you really can’t beat ‘meat croutons’! 🙂
You’re killin’ me here! This soup sounds divine.
Oh yeah! It’s fantastic…thick, flavorful, and the bit of white truffle oil takes it to the next level! And so easy. Win! Win!
Oh, this sounds so awesome! I love using roasted veggies for soup. The flavour is so rich. Thanks for checking out my bog, btw and for following. I love the look of your blog too and am looking forward to tagging along with you on your culinary adventures! Cheers!
I swear roasted cauliflower soup in just about any form really hits the mark. You’re right–the roasting really adds a whole different dimension. Working on a roasted beet soup and find the roasting really makes a difference there too (at least for a winter soup!). Thanks so much for stopping by!!