Low-Carb Cauliflower and Truffle Oil Soup

This luxurious Low-Carb Cauliflower and Truffle Oil Soup blends the gentle, nutty flavors of roasted cauliflower with the rich, earthy tones of truffle oil, creating a sumptuous dish that's as indulgent as it is healthful. Perfect for anyone following a ketogenic diet or simply looking for a comforting bowl that won't weigh them down.

Course Dinner

Cuisine International

Keyword Cauliflower Soup, Keto Dinner, keto soup, Low-Carb Soup, Truffle Oil Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 280kcal

Equipment

Oven
Baking sheet
Large pot
Immersion blender or regular blender
Measuring cups and spoons
Knife and chopping board

Ingredients

1 large head cauliflower approximately 2 pounds / 900g, cut into florets
3 tablespoons olive oil 45ml, divided
1 teaspoon sea salt 5g, divided
½ teaspoon black pepper 2g, divided
1 medium onion approximately 150g, diced
2 cloves garlic 6g, minced
4 cups chicken or vegetable broth 960ml
½ cup heavy cream 120ml
2 tablespoons truffle oil 30ml, plus extra for garnish
Fresh chives, chopped for garnish

Instructions

Preheat your oven to 400°F (200°C). Toss cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Spread on a baking sheet and roast for 20-25 minutes until the edges are golden and the florets are fork-tender.
While the cauliflower is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Add the roasted cauliflower to the pot along with the chicken or vegetable broth. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and puree in batches.
Return the soup to the pot (if using a blender) and place it back on low heat. Stir in the heavy cream, truffle oil, the remaining 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper.
Cook for an additional 5 minutes, then taste and adjust seasoning if necessary.
Serve hot, drizzled with additional truffle oil and garnished with chopped chives.

Notes

For a vegan version, replace the chicken broth with vegetable broth and the heavy cream with coconut cream.

The soup can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month.

If you do not have truffle oil, the soup is also delicious with a drizzle of high-quality extra virgin olive oil.

Nutrition