5 Ingredient Creamy Cauliflower Soup with Kale Pesto
Total Time
40 mins
Prep Time
10 mins
Cook Time
40 mins
Rating
4.6 out of 5 stars
(11)
Ingredients
4-5 servings
- 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)
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Preparation
Chef’s 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.
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.