Imagine a soup so creamy, so luxurious, that it transforms the humble cauliflower into a culinary masterpiece that will make your taste buds dance with joy! This Sammichs Cauliflower Soup with Pecorino Romano and Truffle Oil is not just another soup – it's a gastronomic experience that bridges rustic Italian comfort food with elegant gourmet dining. Get ready to elevate your home cooking and impress everyone at your table with this incredibly simple yet sophisticated recipe that turns everyday ingredients into a restaurant-worthy dish.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup Pecorino Romano cheese, grated
- 2 tablespoons truffle oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by thoroughly washing the cauliflower and cutting it into uniform, bite-sized florets. Dice the onion finely to ensure even cooking and distribution of flavor.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the diced onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes, stirring occasionally to prevent burning.
- Add the chopped cauliflower florets to the pot with the softened onions. Stir to combine and allow the cauliflower to lightly caramelize for 3-4 minutes, which will enhance the soup's depth of flavor.
- Pour the vegetable broth into the pot, ensuring that the cauliflower is mostly submerged. Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the cauliflower is tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Return the pot to low heat and stir in the heavy cream, creating a rich and velvety texture. Gradually whisk in the grated Pecorino Romano cheese until fully incorporated.
- Season the soup with salt and freshly ground black pepper to taste. Stir well to ensure even seasoning.
- Ladle the hot soup into serving bowls. Drizzle each serving with a small amount of truffle oil, which will add a luxurious and aromatic finishing touch.
- Optionally, garnish with additional grated Pecorino Romano cheese and a few fresh cracked black pepper corns. Serve immediately while hot.
Tips
- Choose a fresh, firm cauliflower with tight, white florets for the best flavor and texture.
- For an extra-smooth soup, strain the puréed mixture through a fine-mesh sieve before adding cream.
- Toast your Pecorino Romano cheese briefly before adding to intensify its nutty flavor.
- Use high-quality truffle oil sparingly – a little goes a long way in adding luxurious aroma.
- If the soup is too thick, thin it with a bit of additional vegetable broth or warm water.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Always add truffle oil at the end to preserve its delicate flavor profile.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 8g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 85mg
