Creamy Cauliflower Soup with Kale Pesto

Name: Creamy Cauliflower Soup with Kale Pesto
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 4 – 5 servings ( 2 cups per serving, because you won’t NOT be able to have 2 cups of this) 1 x
Cuisine: american
Ingredients: 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; 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); 1 tablespoon truffle oil (optional, but seriously SO GOOD); 4 slices of bread for croutons (see notes)

4.60 (11)

⏱ 40 mins 🍽 4 – 5 servings ( 2 cups per serving, because you won’t NOT be able to have 2 cups of this) 1 x 🌶 american 🏷 Main course

This deliciously creamy soup uses cauliflower as its base, creating a smooth and velvety texture. It requires only a handful of core ingredients, making preparation straightforward. The soup is finished with a fresh, herby kale pesto and crunchy croutons for added flavour and texture. It's a comforting and satisfying dish perfect for a family meal, ready in about 40 minutes.

Ingredients

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
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)
1 tablespoon truffle oil (optional, but seriously SO GOOD)
4 slices of bread for croutons (see notes)

Method

Melt the butter in a large Dutch oven or heavy stock pot. Cook the thinly sliced onions for about 15 minutes, stirring now and then, until they turn golden and aromatic. Pour in the broth and add the cauliflower florets, then simmer for about 10 minutes until the cauliflower is tender.
Use an immersion blender directly in the pot to puree the soup, or carefully transfer it to a standard blender to process until it is smooth and creamy.
Pour the half and half into the blended soup and stir it through until everything is fully incorporated.
Place all the ingredients for the kale pesto into a food processor. Pulse the mixture several times until it forms a coarse, textured paste resembling traditional pesto.
Serve the soup in bowls, adding a generous spoonful of the kale pesto on top. Finish with a drizzle of truffle oil and a handful of the prepared croutons.

Nutrition (per serving)

Sodium1822 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorPinch of Yum