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I made this soup last night with the kale pesto and croutons and it’s utterly divine! Can’t wait to eat the leftovers for lunch today. Thank you Lindsay for another winner!
Teresa
I have two things to say today.
Thing #1: WE GOT A STUDIO. We, Bjork and Lindsay and Sage, have officially put down a deposit on a beautiful, huge, 12-window, dog-friendly brick and timber studio in Minneapolis. It will be an office, it will be a meeting space, it will be a workshop location, and if my wildest dreams come true, it will be a test and photography kitchen.
breathe breathe breathe breathe breathe!!!
I won’t go into too much detail in this post because some things are best saved for MOOOORE POSTS in THREE WEEKS when we actually GET THE KEYS! 😱🎉🙌‼️ Meaning I will probably now go on to write 800 paragraphs about the space. You know how this works.
Finding a studio has been a goal we’ve had for a while now. But wows, finding just the right space was super tricky. It had to feel right, the location had to be good… and the windows. There had to be good windows. For us, this has been a multiple-year-long process and there have been lots of near-misses, or actual misses? The ones where you think you found the perfect place and then between the time you literally walked up the stairs to see the space and walked straight down the stairs to sign the lease, someone else had gotten there first? Yeah, whatever you call those moments, we’ve had those. Multiple. I know, right? The pain. The struggle. Feel so sorry for us.
This space, soon-to-be OUR space, is a dream and half come true. Oh, the possibilities. With all the ideas and potential, my mind is in a perpetual state of happy-crazy.
HOW TO MAKE OUR CAULIFLOWER SOUP:
The night before we signed the lease I couldn’t even sleep. I laid in bed and just scribbled pages of notes like a madbloggerwoman- how we could use it, what style we will choose to decorate, who we might want to collaborate with, when we’ll do our next workshops – and absolutely did not do what I was supposed to be doing which was sleeping and relaxing my brain like a healthy Normal.
Normals, I know you have no idea what this is like – and I know because I am married to a Normal who could fall asleep in about two seconds flat no matter the stress, excitement, or emotional state of being. Not infuriating at all.
But my neurotic-type friends – you know. You can more than identify with the notebook in bed with mind racing situation, right? I see you. UNITE.
Thing #2: This soup. Like, whoa. This soup.
YOU NEED TO MAKE IT.
It’s like Creamy Cauliflower Sauce in soup form. But with more cheese. And a drizzle of truffle oil just to be fansay. And cubes of bread lightly fried in olive oil and a pop of fresh green better known as kale almond pesto. I mean, seriously. The flavor. The texture. It’s like eating a hug. Creamy, luscious, cheesy cauliflower soup with a few handfuls of melty cheese and that earthy (would you call it earthy?) truffle flavor.
And you know what? I know that the semi-fried olive oil crouton pieces are not, like, suuuuper healthy, but that’s okay because you don’t have to make them every time. Save those for when you make the soup on a special occasion, say, TONIGHT, and bask in their lovely golden brown crunchy-chewy texture and warmth with that pure, light olive oil flavor, knowing that you will top your soup with healthier dry croutons next time. Maybe.
Seriously, bread lightly fried in olive oil – divine.
Friends, do you have a food processor for the pesto? YOU NEED ONE. I love mine so much that I wrote a full post showing off 12 magical ways that I use my food processor. Must must must. Go now.
May I also recommend this soup + a cozy grilled cheese sandwich on a blustery fall/winter day? I mean, it is just THE RIGHT THING TO DO.
Super Nifty Tools and Things:
- Mandoline – $15 | 4.4 stars out of 300 reviews
- Immersion Blender – $33 | 4.6 stars out of 2,800 reviews
- Truffle Oil – $23 | 4.9 stars out of 8 reviews
5 Ingredient Creamy Cauliflower Soup with Kale Pesto
- Total Time: 40 mins
- Yield: 4–5 servings (2 cups per serving, because you won’t NOT be able to have 2 cups of this) 1x
Description
This 5 Ingredient Creamy Cauliflower Soup is ultra yummy and is the perfect blank canvas to layer your kale pesto and lightly fried chunky croutons!
Ingredients
For the soup:
- 3 tablespoons unsalted butter
- 1 yellow onion, thinly sliced
- 6 cups chicken or vegetable broth
- 1 large head of cauliflower (cut into florets – about 6 cups)
- 3/4 cup half and half
Kale Pesto:
- 1 1/2 – 2 cups packed kale leaves (stems removed)
- 1/2 cup olive oil
- 1/2 cup pine nuts (sometimes I also use almonds)
- 1 clove garlic
- 1/2 teaspoon salt (more to taste)
- juice of 1 lemon
- 1/4 cup grated parmesan cheese (optional)
For topping:
- 1 tablespoon truffle oil (optional, but seriously SO GOOD)
- 4 slices of bread for croutons (see notes)
Instructions
- Heat the butter in a large Dutch Oven or heavy stock pot. Add the onions and cook over low heat for about 15 minutes, stirring occasionally. When the onions become golden brown and fragrant, add the broth and cauliflower. Simmer for about 10 minutes or until the cauliflower is fork tender.
- Puree with an immersion blender, or transfer to a regular blender and blend until the soup reaches your desired consistency.
- Add the cream and stir until combined.
- Add kale pesto ingredients to a food processor and pulse until you get a lightly textured paste (like pesto).
- Top soup with kale pesto, a drizzle of truffle oil, and croutons! YUM.
Notes
Skillet Croutons for topping: Cut the bread slices into cubes and just put some olive oil in a deep skillet over medium heat and toss the cubes around in there until golden brown (they should be mostly coated with a thin layer of oil to prevent sticking and promote browning). Transfer to paper towel lined plate to absorb excess oil and sprinkle with salt. It’s kind of a cross between baked croutons and lightly fried bread.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Sauté
- Cuisine: American
Keywords: cauliflower soup, cauliflower recipe, 5 ingredient recipe, vegetarian soup, cheesy soup
To make this vegetarian, skip the bacon grease. To make this gluten free, make sure you’re using a gluten free bread for the croutons.
Disclaimer: this post contains Amazon affiliate links.
One More Thing!
This recipe is part of our collection of best healthy soups. Check it out!
I have an older version of this recipe from 2019, and it includes one cup of shredded cheese. Was that omitted from a newer version of this recipe, and replaced with half-and-half? The accompanying video also still includes cheese.
Hi, I live in New Zealand, what is meant in the ingredients list when is says 3/4 half and half? Is it some type of cream?
This came out really thin/runny for me, I’d reduce the broth to at least 4 cups instead of 6. I tried to add corn starch to thicken it up but it didn’t help. Older comments mention cheese, I wonder if that was omitted at some point and if that would help?
I was prepared to be underwhelmed by this soup, but oh my gosh, I’ve found a new favorite. The combination of kale pesto and homemade croutons in the soup makes it so addicting. Thank you for another winner.
Most cheeses will not curdle if you let the soup cool for 5 to 10 minutes. The temperature should be a little above the coolest temperature that would not be enough to easily melt the cheese. Add the cheese in 1/4 cup quantities and stir the soup thoroughly so that each 1/4 cup cheese is incorporated before adding the next 1/4 cup . Keep in mind that each time you stir in the 1/4 cup will cool the soup a little more.
Can this be made in a crockpot or insta -pot? I have a few other recipes I plan on making within the same week/a few days.
Hi Kristi! We haven’t tested this recipe in the Crockpot or Instant Pot, but we think both methods would work out just fine!
Delicious! I was glad I had the truffle oil on hand because it added a very nice aroma to the dish,
Just made this tonight and it was divine. The truffle oil really just gives it that extra oomph. Love this!
Hi, is there any vegan substitute to the chicken broth? I’m dying to try this recipe!!
Vegetable broth would work well!
Hi…does this soup freeze well? Thanks!
I made this soup last night with the kale pesto and croutons and it’s utterly divine! Can’t wait to eat the leftovers for lunch today. Thank you Lindsay for another winner!
Glad to hear it, Teresa!
Hi, this recipe sounds really good, but, wouldn’t the cheese separate and ‘break’ when heating it up? Haven’t made it yet, so hoping you can help me out here. Thanks, Jeanne
Hi Lindsay. I can’t wait to try this soup. I only wish I’d seen it sooner :-). I was just curious if the nutrition info includes the pesto and croutons?
It does not include the pesto or croutons. Hope you enjoy it!
Lindsay, yesterday was my first drift over to your blog and I made this soup for dinner last night. It’s absolutely 5-star and going into our regular rotation! I used sharp, white, Vermont cheddar and a few Tbsp of freshly grated parmesan for the cheeses. I used a combo of bacon grease and butter for the initial fat. I’m out of truffle oil (the horror!), so added a touch of white pepper (it has such a good earthy funk) and a few sautéed cremini slices to the top, along with that divine kale pesto. This is absolutely a winner! Thanks!
Sounds AMAZING! Glad you enjoyed it!
This soup is absolutely delicious! I just made it used sharp cheddar & mozzarella & it is soooo good. Per your suggestion I made a grilled cheese along side and it is a great combo! just delish.
Glad you enjoyed it, Amber!
really great, the family Loves this recipe! i normally am 100% true to the recipe first time in, but i confess. without enough cheese on hand, i was forced to split the 1 cup, 1/2 cheese 1/2 Crème fraîche. we look forward to more of your recipes.
Glad you enjoyed it, David!
Made this and the kale pesto (which I subbed parsley for because, well, it was already in my fridge). The soup was delicious and I’m fairly confident in my abilities to eat the rest of the pesto straight from the container. Seriously, this meal was great!
Yummy, yummy and I love that you include the nutritional information. One question — does your data include the croutons?
Great question – it does not include the croutons!
The food and the photo look amazing! Thanks for creating your sites; I’m learning how to do the food blogging thing and you’re absolutely inspiring!
Thanks, Anne!
The soup looks amazing! But I really really want to ladle this delicious soup into those rustic bowls. Please let us know when and how we can get them!
Hi, Julia! Lindsay’s father in law made these bowls for her. 🙂
Looks absolutely delicious. It will be perfect for the ugly weather in Prague. Can I ask what a brand is the nice bowl?
Hi, Gabriela! That bowl was actually handmade for Lindsay by her father in law. Isn’t it pretty?
It is beautiful. Great job!! 🙂
Thanks Gabriela!
I made this soup last night and it was delicious!!! Left out the bacon grease and truffle oil (I can’t stand truffles, much to the dismay of my relatives in Italy who keep truffle hunting dogs as pets) and it was still full of flavour. We enjoyed it while watching the results roll in for the Canadian election – a great night!
Awesome, Erica! Thanks for the comment. 🙂
Hi, fellow neurotic here 🙂 Thanks for posting this recipe. I’ve been looking for a good cauliflower soup recipe, and I think this one sounds like a winner! Especially with the pesto on top. I would have never thought to do that!
Great! Enjoy, Jenna!
Hi!
This recipe looks amazing- thanks for sharing.
How much is the serving size?
Thanks!
Stephanie
Hi, Stephanie! One serving is 2 cups.
So fresh, warm and healthy! Perfect for tonight!!
Enjoy, Mary! 🙂
Congrats on the studio! This soup looks so creamy and fantastic!