Silky Cauliflower Soup with Parmesan Crisps
Elevate your soup game with this luscious Silky Cauliflower Soup with Parmesan Crisps, an elegant yet comforting dish that's perfect for cozy nights or impressing guests. This creamy cauliflower soup, made with tender florets, sautéed onions, and a touch of heavy cream, achieves its velvety texture through careful blending. The robust flavors are balanced with a hint of garlic and finished with a sprinkling of chives for a fresh garnish. But the true star of this recipe is the crispy, golden Parmesan crisps—delicate, savory accompaniments that add a delicious crunch to every spoonful. Ready in under an hour, this low-carb, gluten-free soup is a feast for the senses and an excellent option for a make-ahead meal. Serve it as an elegant appetizer or a light main course, paired with crusty bread or a simple salad for a wholesome dining experience.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 medium Yellow onion
- 3 large Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cups Vegetable stock
- 0.5 cup Heavy cream
- 1.5 cups Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Chives (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cut the cauliflower into small florets and set aside. Dice the yellow onion and mince the garlic cloves.
Heat a large pot over medium heat. Add the olive oil and unsalted butter, and sauté the diced onions until they are softened and translucent, about 5 minutes.
Add the minced garlic and cook for another minute, stirring continuously to prevent burning.
Stir in the cauliflower florets and pour in the vegetable stock. Increase the heat to bring the liquid to a boil, then reduce the heat to a simmer. Cover the pot and let cook for 20-25 minutes, or until the cauliflower is very tender.
While the soup is simmering, make the Parmesan crisps. Place tablespoons of grated Parmesan cheese onto the prepared baking sheet, flattening them slightly into small circles. Leave space between each circle. Bake for 5-7 minutes, or until the crisps are golden and bubbling. Allow them to cool on the baking sheet before removing.
Once the cauliflower is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully blend the soup in batches using a countertop blender.
Stir the heavy cream into the pureed soup and season with salt and freshly ground black pepper to taste. Let the soup warm through over low heat for another 2-3 minutes.
Ladle the soup into bowls and top with chopped chives (if using). Serve each bowl with a Parmesan crisp or two on the side.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 6525 mg | 284% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 30.5 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1676 mg | 129% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3812 mg | 81% | |
*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.
