Cauliflower Soup with Croutons
Indulge in the comforting warmth of this creamy cauliflower soup with croutons, a dish that perfectly balances simplicity and sophistication. Made with tender cauliflower florets simmered in fragrant vegetable broth, this silky soup gets its velvety texture from a splash of heavy cream. The star of the show? Golden, buttery croutons infused with oregano, providing an irresistible crunch in every bite. Ready in just 45 minutes, this easy-to-make recipe is ideal for a cozy weeknight dinner or an elegant starter for entertaining. Garnished with fresh parsley, this dish is a feast for both the eyes and the palate. Perfect for lovers of hearty soups and vegetarian comfort food, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 2 large Garlic cloves
- 4 cups Vegetable broth
- 0.5 cups Heavy cream
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Bread (stale works well)
- 2 tablespoons Butter
- 0.5 teaspoons Dried oregano
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Cut the cauliflower into florets and roughly chop the yellow onion and garlic.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until fragrant and soft.
Add the cauliflower to the pot and stir to coat it in the oil. Cook for 5 minutes, allowing it to lightly brown.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the cauliflower is tender.
While the soup is cooking, make the croutons. Cut the bread into bite-sized cubes.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a skillet over medium heat. Add the bread cubes, sprinkle with dried oregano, and toast for 5-7 minutes, stirring frequently, until golden brown and crispy. Set aside.
Once the cauliflower is tender, use an immersion blender or transfer the mixture to a countertop blender in batches. Blend until the soup is smooth and creamy.
Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper. Adjust seasoning to taste.
Serve the soup hot in bowls, topped with the croutons and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 13.5 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1265 mg | 27% | |
*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.
