Cauliflower Soup with Crispy Prosciutto and Parmesan
Creamy, comforting, and irresistibly elegant, this cauliflower soup with crispy prosciutto and parmesan is an elevated take on a classic dish. Perfectly roasted cauliflower is blended into a velvety base, enriched with heavy cream and savory chicken or vegetable broth for maximum flavor. The real stars of the show, however, are the toppings: golden, shatteringly crisp slices of baked prosciutto and a generous sprinkle of freshly grated Parmesan cheese, adding both texture and a delicious umami kick. Ready in just 45 minutes, this easy yet impressive soup is ideal for cozy weeknight dinners or as a starter for special occasions. Finish with a garnish of fresh chives to add a pop of color and freshness. This one-pot recipe is sure to become a family favorite, delivering gourmet flavor with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head (about 2 pounds) Cauliflower
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 4 slices Prosciutto
- 0.5 cup, grated Parmesan cheese
- 2 tablespoons, finely chopped (optional for garnish) Chives
Instructions
Preheat your oven to 375°F (190°C).
Prepare the cauliflower by removing the leaves and core, then chop it into small florets for even cooking.
Heat a large pot over medium heat and add the olive oil and butter. Once melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic to the pot and cook for an additional minute until fragrant.
Add the cauliflower florets to the pot and pour in the chicken or vegetable broth. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for 15-20 minutes, or until the cauliflower is fork-tender.
While the soup is simmering, place the slices of prosciutto on a baking sheet lined with parchment paper. Bake in the preheated oven for 8-10 minutes or until crispy. Remove from the oven and set aside to cool, then break into smaller pieces.
Once the cauliflower is tender, use an immersion blender to carefully puree the soup in the pot until smooth. Alternatively, let the soup cool slightly and puree in batches using a blender.
Stir in the heavy cream, salt, and black pepper. Taste the soup and adjust seasoning if needed. Reheat gently over low heat if necessary, but avoid boiling once the cream is added.
Ladle the soup into bowls and top each serving with crispy prosciutto pieces. Sprinkle grated Parmesan cheese on top and garnish with chopped chives, if desired.
Serve the soup warm and enjoy!
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 8322 mg | 362% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 24.8 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3364 mg | 72% | |
*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.
