Creamy Cauliflower Soup with Truffle Oil
- cauliflower - 1 head
- extra virgin olive oil - 3 tablespoons
- small yellow onion - 1, finely chopped
- vegetable broth - 2 1/2 cups (more if needed)
- heavy cream - 1/2 cup
- truffle oil - 1 tablespoon + more for garnish
- salt - to taste
- freshly ground black pepper - to taste
- paprika - to taste
- Preheat oven to 375°F.
- Cut cauliflower into 1-inch flowerets. In a large baking pan toss cauliflower with 2 tablespoons of olive oil to coat. Roast for about 25 minutes, or until tender.
- In a medium saucepan, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.
- Add the roasted cauliflower and vegetable broth, bring to a boil. Cook over medium heat until the liquid is reduced, and the cauliflower is very soft about 10-15 minutes.
- In a blender, puree the soup in two batches until smooth. Return the soup to the saucepan and stir in the heavy cream and truffle oil.
- Rewarm it over moderate heat, adding more veggie broth for a thinner consistency, if desired. Season the soup with salt and pepper to taste. Sprinkle smoked paprika on top, but it's optional.
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