We've found that this trick is most effective with soups that are fairly lean to begin with, like lentil soup, split pea soup, and other pureed vegetables soups. Extra-virgin olive oil is always a good choice, but it can also be fun to play around walnut oil, truffle oil, or oils that have been infused with spices.
In the picture above is a cauliflower soup that has been drizzled with truffle oil. Who could say no to that?
• Cauliflower Soup with Pecorino Romano and Truffle Oil from Bon Appétit
(Image: Pornchai Mittongtare/Bon Appétit)