Roasted Cauliflower Soup Recipe

Preheat and roast cauliflower

Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet. Spread in a single layer and roast 25–30 minutes, turning once halfway, until edges are deeply golden and fork-tender.

Sauté aromatics

While cauliflower roasts, melt 1 tbs butter in a large heavy-bottomed pot over medium heat. Add diced onion and 1 tsp salt; cook 6–8 minutes until translucent and beginning to brown. Add minced garlic and thyme; cook 30–45 seconds until fragrant. Reserve 1/3 cup of the roasted cauliflower for garnish if desired; otherwise proceed with full roasted amount.

Combine and simmer

Add the roasted cauliflower (remaining amount) to the pot with the onions. Pour in 4 cups stock and 1 cup whole milk. Increase heat to bring mixture to a gentle simmer, then reduce heat and simmer uncovered 12–15 minutes to allow flavors to meld and cauliflower to become very soft.

Blend until silky

Remove pot from heat. Using an immersion blender, puree soup until completely smooth and velvety. Alternatively, blend in batches in a countertop blender (carefully venting the lid) until smooth, then return to pot. Stir in 1/2 cup crème fraîche until incorporated. Taste and adjust seasoning with remaining salt and pepper as needed.

Prepare pine nuts and finish soup

In a small dry skillet over medium heat, toast 3 tbs pine nuts, shaking the pan, until fragrant and lightly golden, 2–4 minutes. Remove from heat promptly to avoid burning. Stir 1 tsp white truffle oil into the soup a little at a time, tasting after each addition — truffle oil is potent; adjust to preference. Keep some truffle oil to drizzle when serving if desired.

Plate and garnish

Ladle soup into warmed bowls. Add a small dollop (about 1 tsp) of crème fraîche to each bowl, swirl lightly. Sprinkle toasted pine nuts and chopped chives over each. Finish with a light grind of fresh black pepper and a pinch of fine sea salt. If using reserved roasted cauliflower florets, place 1–2 pieces on top as decorative garnish. Drizzle a few drops of truffle oil over each bowl just before serving.

Crisp the focaccia

While soup simmers, toss focaccia cubes with 1 tbs olive oil, 1/4 tsp garlic powder and 1/4 tsp coarse salt. Spread on a baking sheet and toast in the 425°F oven for 8–10 minutes, turning once, until edges are crisp and golden. Alternatively, pan-fry in a skillet over medium heat until crisp. Remove and cool slightly.

Serve with croutons

Scatter focaccia croutons over soup immediately before serving so they remain crisp, or serve on the side for guests to add as they like.