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
Units
Scale
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