Cauliflower Soup with Pecorino Romano and Truffle Oil
Cauliflower Soup with Pecorino Romano and Truffle Oil is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders.
Add onion, celery, and garlic.
Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes.
Add cauliflower, 3 1/2 cups broth, and cheese cube.
Bring to boil.
Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
Puree soup in batches in processor.
Return to same pan.
Add cream and bring soup to simmer.
Thin with more broth by 1/4 cupfuls if desired.
Season with salt and pepper.
Do ahead Can be made 1 day ahead.
Cool slightly; cover and chill.
Rewarm before continuing.
Ladle soup into bowls.
Sprinkle with cheese shavings; drizzle with truffle oil.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.