Roasted Cauliflower & Truffle soup
Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness.
I’m in a bit of a veg-obsessed state at the moment. My absolute favourites right now are beetroot and cauliflower and I have a feeling my family are going to beg me to stop serving them these two vegetables in every way, shape and form pretty soon as they are appearing on our dinner table almost every day. This cauliflower soup being in rotation regularly.
The weather has been quite icy here over the last two weeks and so a comforting soup was just what was needed a few nights ago. I had two beautiful heads of cauliflower waiting to be used and I decided to do a soup inspired by one I did in my book. The one in my book is a simple cauli base topped with crispy bacon but I wanted to amp up the flavour and decided to roast the cauliflower before adding it to the soup. This created intense depth of flavour (and FIY, roasting this veg is incredible, just on its own). Instead of pureeing the soup completely, I decided to keep half chunky to add texture and then decided to stir in a little truffle oil to add that delicious earthy flavour.
I served the cauliflower soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup.
Table of Contents
Roasted Cauliflower & Truffle soup
Ingredients
- 2 heads of cauliflower approximately 600g, florets removed
- 2 tablespoons olive oil
- generous pinch sea salt flakes
for the soup
- 1 tablespoon butter
- 2 leeks cleaned thoroughly and thinly sliced
- 2 garlic cloves crushed
- 1 l stock
- 500 ml full cream milk
to serve
- chunky bacon lardons fried (optional)
- truffle oil
- crusty bread
Instructions
- Preheat the oven to 180°c.
- Place the cauliflower on a roasting tray and drizzle with olive oil, season with the salt.
- Put the tray in the oven and allow to roast for 30 minutes until the cauliflower is cooked and caramelised slightly.
- Remove and set aside.
- In a large pot, melt the butter and fry the leeks until soft.
- Add the garlic and cauliflower to the pot and pour in the stock and milk.
- Allow to simmer gently for 10 minutes then remove half of the cauliflower and blend the remaining soup.
- Break the larger cauliflower florets up a little then stir back into the blended soup.
- Season with salt & pepper and serve with a drizzle of truffle oil and bacon lardons.
Nutrition
More cauliflower recipes you will love:
Lamb ragu with cauliflower gnocchi
Cauliflower and feta cheese fritters
I love this recipe and have made it 3 times this month. As I’m following a keto diet, I swapped the milk for coconut milk for the 2nd batch and thought it made the taste even better. I also roasted the garlic with the cauliflower and used onions instead of leeks because I didn’t have any. Yummo!!!! This is a winner and will be in heavy rotation during winter
Found this recipe on Pinterest today. Enjoyed making this while sipping my wine and chatting away. This recipe is a winner and a keeper!
Can you add additional truffle to the soupto really enhance the flavour?
Absolutely!
Hi there and thanks for the great recipe. Yet to try as I have truffle salsa/sauce and am completely inexperienced in using it so no idea of the amount to use. Anyone got any tips? Thanks in advance for any help.
Depending on how strong the sauce is, I would start with a teaspoon and taste. Easier to add than to remove 🙂
I made this soup last night and we loved it. The truffle oil adds so much flavor and complimented the cauliflower perfectly. Great recipe.
I’m so happy to hear that Fern. 🙂 Thanks for your comment!
Can the soup be made ahead and frozen? Thanks
You could, I would just leave out the cream as that could cause the soup to split when you defrost it.
Love this recipe! Just wheeled it out for a second dinner party this week!!! First time around cooked it for 11 girl friends as a starter and they loved it!!!
This looks delicious! I’m wondering if I could exchange the dairy for coconut product and the bacon for roasted potato. Do you think that would take the flavor in a bad direction?
Hi Stephanie. You could but yes, the flavour will be completely different. Of course, if your doing it for dietary reasons, go right ahead and let me know what the end result was like!
Do you add the entire leek? Just the white and light green parts?
Nimira, I think Chicken stock adds lovely depth of flavour but if you want to keep it vegetarian, you can use vegetable stock.
Hi there
What kind of stock can you use?
Thanks
Looks amazing! Thanks for explaining how to roast cauliflower. Is it 1 liter of stock?
Yes, 1 liter of stock.
This looks delectable! Any suggestions for a non-dairy substitute for milk?
Kimberly, I’ve never cooked with non-dairy substitutes before but I imagine Almond milk would work well?
That’s what I was thinking, I’ll give it a try! Thank you 🙂
how did the almond milk taste in this recipe?
Wow this soup looks perfect for cold and rainy weather.
Can’t wait to try it! 🙂
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Clarise, it really is!
This is such a delicious looking and sounding soup! I’ve just printed the recipe out to try, thanks so much! 🙂