Cauliflower Soup with Croutons Ww
Creamy, comforting, and packed with flavor, this Cauliflower Soup with Croutons is the perfect cozy dish for any occasion. This recipe blends tender cauliflower, sautéed onion, and garlic with a rich vegetable broth for a velvety smooth base, finished with a touch of indulgent heavy cream. The homemade golden-brown croutons, seasoned to perfection with a hint of buttery crispiness, add a delightful crunch to every spoonful. With simple ingredients and just 45 minutes from start to finish, this soup is a quick yet satisfying meal option that’s perfect for busy weeknights or elegant enough for entertaining. Garnish with fresh parsley for a vibrant touch, and serve it warm for a dish that’s sure to please. A must-try recipe for soup lovers searching for comfort food at its finest!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 medium Onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 slices Bread
- 1 tablespoon Butter
- 1 tablespoon Fresh parsley (optional)
Instructions
Wash and chop the cauliflower into small florets.
Peel and dice the onion and garlic.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
Add the cauliflower florets to the pot and cook for another 5 minutes, stirring occasionally.
Pour the vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the cauliflower is very tender.
While the soup simmers, prepare the croutons. Cut the bread slices into 1-inch cubes.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the bread cubes and toss to coat. Cook for 5–7 minutes, stirring occasionally, until the croutons are golden and crispy. Set aside.
Once the soup is done simmering, use an immersion blender or transfer the soup to a blender (in batches if necessary). Blend until smooth and creamy.
Stir in the heavy cream and season the soup with salt and black pepper to taste. Cook over low heat for an additional 5 minutes, stirring occasionally.
Ladle the soup into bowls and top each serving with the crispy croutons. Garnish with fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 5956 mg | 259% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 36.3 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4038 mg | 86% | |
*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.
