Truffled Cauliflower Soup with Thyme and Butter Olive Oils
This roasted cauliflower soup with White Truffle Olive Oil is the tastiest way to get your veggies in! The creamy mix is accented by pungent roasted garlic and Thyme Olive Oil to provide an earthy balance and complex taste.
Truffled Cauliflower Soup with Thyme and Butter Olive Oils
Rated 5.0 stars by 1 users
Category
Soup
Servings
6
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
1 Large head cauliflower, cut into florets
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3 Tbsp. Thyme Olive Oil, divided
1 Medium yellow onion, diced
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2 Tbsp. Butter Olive Oil
1 Head of garlic, top cut off to expose cloves
1 Tsp. Fresh thyme leaves
4 Cups chicken or vegetable stock
½ Cup heavy cream
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1 Tsp. White Truffle Olive Oil (per bowl)
Salt and pepper, to taste
Directions
Preheat oven to 375F. Place garlic head on a piece of aluminum foil and cover the top with 1 Tbsp. of Thyme Olive Oil. Season with salt and pepper. Wrap the garlic head completely in the foil and set aside.
Place cauliflower florets on a lined baking tray and drizzle with remaining Thyme Olive Oil. Season with salt and pepper. Add the foil-covered garlic to the tray and roast for 30 minutes, after which the cauliflower can be removed and the garlic can roast for an additional 20 minutes.
To a large pot on low-medium heat, add the Butter Olive Oil. When heated, add onions and fry until translucent. Season with salt and pepper and thyme leaves.
Add cauliflower and roasted garlic by squeezing the softened cloves out of the head. Add stock. Remove the pot from heat.
Carefully blend the soup using an immersion blender until the mixture is smooth. Stir in cream. Season with salt and pepper, if desired.
Serve each bowl of soup with a drizzle of White Truffle Olive Oil.
Recipe Video
Recipe Note
This recipe is equally delicious using roasted potatoes instead of cauliflower!
Yum! What a great oil combination, I would have never thought to use the Thyme and Truffle oil in the same recipe.
What a great way to use the delicious thyme oil!
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