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Truffle Creamy Veggie Soup


Truffles USA is introducing a flavorous and smooth truffle veggie soup. Turn a traditional soup into a highly glamorous delicacy by adding some fine Italian key ingredients and impress your guests with your culinary skills.

Serves: 4

Difficulty: Easy

Prep: 10 min

Cooking Time: 1 hour 20 min

Total Time: 1 hour 30 min



- 1 Butternut Squash

- 2 Zucchine

- 5-6 Grape Tomatoes (or 2 medium tomatoes)

- Parsley

- 2 Carrots

- 2 Medium Yellow Potatoes

- 1/2 Yellow Onion

- French Baguette

- A Pinch of Nutmeg Powder

- 2 Tbsp of Butter

- 1 Tbsp of Extra Virgin Olive Oil

- Salt and Pepper

- Reggiano Parmesan cheese 

- Truffles USA White Truffles Sauce




1- Fill a pot with water halfway and boil it on high heat.


2- Cut Butternut squash in half and remove seeds with a spoon. Cut it in 6-8 equal parts. 


3- Slice potatoes, onion and carrots into 3 large pieces.


4- Add some salt to boiling water and all vegetables besides tomatoes and zucchini.


5- Add some pepper, a pinch of nutmeg powder and olive oil, and stir gently. Let the veggie cook for about 60 min, stirring gently every 20 min.


6- Add the zucchini and the tomatoes and let it cook for another 20 min.


7- Drain the veggies but save the broth; you are going to need it later.


8- Remove the skin from the Squash and place it with the rest of the veggies back into the pot.


9- Add 1 table spoon of butter.


10- Add 2 cups of the broth that you saved.


11- Add whole jar of Truffles USA white truffles sauce.


12- Puree using an immersion blender. Based on the consistency, you might have to add more broth, a little bit at a time.


13- Serve and enjoy with some Parmesan Cheese and some toasted slices of French Baguette. 


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