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
Step 1
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.
Step 2
Puree with an immersion blender, or transfer to a regular blender and blend until the soup reaches your desired consistency.
Step 3
Add the cream and stir until combined.
Step 4
Add kale pesto ingredients to a food processor and pulse until you get a lightly textured paste (like pesto).
Step 5
Top soup with kale pesto, a drizzle of truffle oil, and croutons! YUM.
Step 6
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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.
