Easy Gourmet Recipe For Cauliflower Soup


  • Cauliflowercauliflower soup
  • Baby Carrots
  • Black Truffle Oil
  • Celery
  • Shallot
  • Olive Oil
  • Salt
  • White Mushrooms



You’ll like the simple flavors of this easy gourmet cauliflower soup. The black or white truffle oil is used to help develop the flavors and you can add more as you prefer. You can add layers of flavor with extras such as topping with Tobico Caviar. You may even want to grate some of your favorite cheese on top when you serve the soup. Some people may also want to add chopped bacon bits to help build up the flavor profile. Keep in mind this is cauliflower soup so if you stick with the recipe below it is a delicious soup yet some people may find it bland so feel free to add toppings. That is the nature of cauliflower so it is up to you to either make it as described below or build up the flavor profile with some of your favorite toppings.

1 Head of cauliflower
6 Cups of water
1 Shallot
1 Teaspoon of Black Truffle Oil
3 Baby Carrots
2 Stalks Celery
2 Tablespoons of Olive Oil – Split
1/4 Teaspoon of Salt
1/2 Teaspoon of White Pepper
1 Cup of sliced White Mushrooms

Put 6-cups of water into a big pot and add chopped baby carrots, chopped celery, the chopped shallot, 1 tablespoon of the olive oil, mushrooms, salt and pepper. Cover the pot and bring to a boil and then lower the heat to keep it lightly boiling.

Break or cut up the cauliflower into pieces that are about 1 inch. Put the cauliflower into a large frying pan with 1 tablespoon of olive oil and cook several minutes to soften and get a golden color on the outside. Flip the cauliflower pieces over to brown a little on all sides. This may take 10-15 minutes to get nice color on the cauliflower. Add this to the pot which already has the boiling water and other ingredients. Be careful as you add the cauliflower so that the hot water won’t splash out and cause burns on you or anyone else in the kitchen. When the 30 minutes has passed turn off the heat and allow the pot to cool down for at least 30 minutes.

Once the soup is cooled down for no less than 30 minutes then in several parts add it to the blender to puree. Pour each batch that has been pureed into one big pot until all the batches have been pureed and added to the same big pot. This should look a lot like potato soup where you can’t see any chunks of the vegetables.

Heat the soup to serve and then AFTER you scoop it into bowls then add a few drops of white truffle oil or black truffle oil and mix that around.

Other suggested toppings:
Bacon bits
Cheddar cheese
Asiago cheese
Tobico caviar – Please note this is often spelled tobiko, tobico and tobyko. These variations all refer to the same product.