Cauliflower Soup drizzled with White Truffle Oil

Cauliflower Soup drizzled with White Truffle Oil

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Cindy Anschutz Barbieri 7

"I love cauliflower, but wanted to make something different and decided to make soup! This is a great Paleo recipe and Italian recipe to enjoy. I may add red pepper flakes next time to give it a little extra kick but the white truffle oil did make cauliflower soup really amazing. I use my emulsifier to blend right in my pan. I don't like to dirty another appliance if I don't have to. This is much easier to clean then a blender! Just remember to remove from heat and set emulsifier in the pan and set to the on position! White truffle oil is available at Italian markets, many specialty foods stores, and select supermarkets."
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45 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large cast-iron pot over medium heat. Cook and stir onion in hot butter until tender, about 7 minutes. Add cauliflower and garlic; cook, stirring, until garlic is fragrant and cauliflower starts to soften, 5 minutes. Pour chicken broth, salt, and pepper into cauliflower mixture; cover pot and simmer until cauliflower is tender, about 25 minutes.
  2. Pour cauliflower mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and bring to a simmer. Ladle soup into bowls and drizzle with truffle oil.


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This was very tasty. I haven't had truffles before so I am not quite sure what this oil should taste like... it added a slightly earthy musky taste, that I liked. I do have some black truffle s...

As the first person to review this recipe, I tried to make the recipe exactly as written. However, once it was done, it was so thin that I just had to add some cornstarch slurry. The flavour was...

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