Serves 6


  • 2 Tbsp. olive oil
  • 1 large onion, thinly sliced
  • 1 1/2 heads (3 1/2 pounds) cauliflower, cored and coarsely chopped
  • 1 1/2 cups heavy cream
  • 1 cup crème fraîche
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tsp. kosher salt
  • 1/4 cup minced chives
  • Truffle oil, for drizzling (optional)


Active time: 30 minutes
Total time: 50 minutes

In a large pot, heat olive oil over medium heat. Add onion, cover, and cook until soft, stirring occasionally, about 8 minutes. Add 3 cups water, cauliflower, and heavy cream and bring to a boil. Lower heat to medium-low and simmer until cauliflower is soft, about 25 minutes. Stir in crème fraîche.

Working in batches, puree cauliflower mixture in a blender until very smooth. Return soup to pot, add Parmesan and salt, and bring to a gentle simmer. Ladle soup into bowls and garnish with chives. Drizzle with truffle oil, if using, and serve.

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