Caramelized Cauliflower Soup with Fresh Crabmeat
Silky, rich, and irresistibly elegant, this caramelized cauliflower soup with fresh crabmeat is a luxurious twist on a comforting classic. Roasting the cauliflower until golden and caramelized brings out a deep, nutty flavor, perfectly balanced by a creamy base of vegetable stock and heavy cream. The soup is elevated further with a crown of sweet, delicate crabmeat seasoned with bright lemon zest and a hint of salt, making every bite a stunning blend of flavors and textures. Finished with a sprinkle of fresh chives for a pop of color and freshness, this gourmet delight is ideal for cozy dinner parties or an upscale lunch. Ready in under an hour, it’s a feast for both the eyes and the palate. Perfect for those looking for easy yet impressive soup recipes, this dish is a must-try for seafood and vegetable lovers alike!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 2 tablespoons Butter
- 8 ounces Fresh crabmeat
- 1 teaspoon Lemon zest
- 2 tablespoons (finely chopped) Chives
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground, adjust to taste) Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Cut the cauliflower into small florets and toss them with 2 tablespoons of olive oil. Spread the florets evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until they are golden brown and caramelized.
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil and the butter in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic to the pot and cook for another minute until fragrant.
Once the cauliflower is roasted, transfer it to the pot with the onions and garlic. Stir to combine.
Pour in the vegetable stock and bring the mixture to a simmer. Cover the pot and let it cook for 10 minutes to allow the flavors to meld.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as needed.
In a small bowl, gently toss the fresh crabmeat with the lemon zest and a pinch of salt to enhance its flavor.
Ladle the soup into bowls and top each serving with a generous portion of the seasoned crabmeat.
Garnish with chopped chives and an additional drizzle of olive oil, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.2 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1307 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
