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Roasted Cauliflower & Truffle soup

 In Soups

Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness.

Roasted cauliflower & Truffle soup

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.

Roasted cauliflower & Truffle soup

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.

Roasted cauliflower & Truffle soup

I served the soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup.

Roasted cauliflower & Truffle soup

Roasted Cauliflower & Truffle soup
Prep time
Cook time
Total time
Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness.
Recipe type: Soup, Cauliflower, low carb, gluten free,
Serves: 6-8
  • 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
  • 1l stock
  • 500ml full cream milk
to serve
  • chunky bacon lardons, fried (optional)
  • truffle oil
  • crusty bread
  1. Preheat the oven to 180°c.
  2. Place the cauliflower on a roasting tray and drizzle with olive oil, season with the salt.
  3. Put the tray in the oven and allow to roast for 30 minutes until the cauliflower is cooked and caramelised slightly.
  4. Remove and set aside.
  5. In a large pot, melt the butter and fry the leeks until soft.
  6. Add the garlic and cauliflower to the pot and pour in the stock and milk.
  7. Allow to simmer gently for 10 minutes then remove half of the cauliflower and blend the remaining soup.
  8. Break the larger cauliflower florets up a little then stir back into the blended soup.
  9. Season with salt & pepper and serve with a drizzle of truffle oil and bacon lardons.

More cauliflower recipes you will love:

Lamb ragu with cauliflower gnocchi

Lamb ragu with cauliflower gnocchi

Cauliflower and feta cheese fritters 

Cauliflower and feta fritters


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Showing 20 comments
  • Alexandra Godber

    Can the soup be made ahead and frozen? Thanks

    • Alida Ryder

      You could, I would just leave out the cream as that could cause the soup to split when you defrost it.

  • Lucy Bailey

    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!!!

  • Stephanie

    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?

    • Alida Ryder

      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!

  • Aly

    Do you add the entire leek? Just the white and light green parts?

  • Alida Ryder

    Nimira, I think Chicken stock adds lovely depth of flavour but if you want to keep it vegetarian, you can use vegetable stock.

  • Nimira

    Hi there
    What kind of stock can you use?



    Looks amazing! Thanks for explaining how to roast cauliflower. Is it 1 liter of stock?

  • Kimberly

    This looks delectable! Any suggestions for a non-dairy substitute for milk?

    • Alida Ryder

      Kimberly, I’ve never cooked with non-dairy substitutes before but I imagine Almond milk would work well?

      • Kimberly

        That’s what I was thinking, I’ll give it a try! Thank you 🙂

        • erin

          how did the almond milk taste in this recipe?

  • Clarise

    Wow this soup looks perfect for cold and rainy weather.
    Can’t wait to try it! 🙂

  • Rosie

    This is such a delicious looking and sounding soup! I’ve just printed the recipe out to try, thanks so much! 🙂

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