This velvety truffle cauliflower soup not only serves as a visual feast but also provides a luxurious, comforting taste that’s hard to resist. The roasting process brings out a deep, nutty flavor in the cauliflower, marrying perfectly with the earthy sophistication of truffle oil. Ideal for a cozy night in or a gourmet starter at a dinner party, this dish transforms simple ingredients into an elegant and satisfying meal with minimal effort. A delighted option for a refined yet easy meal.
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- 1 large head cauliflower, broken into florets
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon truffle oil
- Salt and and pepper to taste
- Chopped chives chives for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until golden brown and tender.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the roasted cauliflower to the pot, then pour in the vegetable broth. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
- Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a blender.
- Stir in the heavy cream and truffle oil. Season with salt and pepper to taste.
- Serve hot, garnished with chopped chives.
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 12g | Protéines: 4g | Fat: 18g | Sucre: 4g