Creamy Cauliflower Blue Cheese Soup With Truffle Oil


Creamy Cauliflower Blue Cheese Soup With Truffle Oil

This smooth and creamy cauliflower soup is swirled with blue cheese and topped with truffle oil for great comfort food on a chilly day!


2 tbsp unsalted butter

1 large leek, white and light green, thinly sliced

2 cloves garlic, chopped

1 medium (~1 lb) head of cauliflower, cut into florets

2 tbsp flour

3 cups vegetable or chicken stock, low or no sodium

1 cup whole milk

2-3 oz blue cheese

kosher salt and white pepper, to taste


crispy fried shallots

crumbled blue cheese

truffle oil

2 tbsp chopped fresh herbs, such as parsley, basil, thyme, or chives



Melt the butter on low in a large pot. Add the leeks and a sprinkle of kosher salt and saute for 5-6 minutes, until soft and starting to brown. Add garlic and saute for another 1-2 minutes.
Whisk in the flour and combine it well with the butter. Cook for 1 minute. Add the stock and cauliflower. Bring to a boil on high, then reduce the heat back to low and simmer, covered, for 15-18 minutes, or until the cauliflower is soft and completely cooked through.
Puree until smooth. Add the milk and bring back to a simmer. Stir in the blue cheese. Season to taste with kosher salt and white pepper.
Serve with garnishes of your choice.

Shopping Cart
Select your currency