Roasted Cauliflower Soup with White Truffle Oil

Nicole Straight

Uh....It has white truffle oil in it. Need we say more? 


Roasted Cauliflower Soup with White Truffle Oil

½ onion finely chopped

2 Tbs. olive oil

1½ C. cauliflower florets

5 C. (40 oz.) chicken stock

1 Tbs. smoked salt (Penzey’s in Norwalk sells one and Whole Foods sells a delicious Chardonnay smoked fleur de sel)

cracked black pepper

¼ c. chives for garnish

truffle oil


Saute 1 finely chopped onion in a little olive oil in a large stock pot for 4-5 minutes or until onion is slightly golden. Add chicken stock to the pot. Add cauliflower, and let boil until soft (about 12-15 minutes, or until a knife can be inserted easily). 

Using either a hand blender or a mixer, puree the soup until smooth. Season generously with salt and pepper. Add in about 3-4 Tablespoons of truffle oil, it is very expensive, but so worth the price as the flavor is dramatic and intense. 

The trick to this soup is to let it cook for a couple hours on medium low so the flavors develop.

I made the soup up to this point 1 day in advance. Today I put the pot back on the stove on low heat and added in about 1/2 C of finely dived chives. 

Continue cooking on low heat until ready to serve. Garnish with a small drizzle of the truffle oil before serving and a small pinch of fresh chives. 

This recipe makes a large pot of soup, but it so delicious and HEALTHY you won't feel bad about having 2 or 3 bowls.