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Creamy cauliflower soup topped with kale pesto, croutons, parmesan, and a truffle oil drizzle

Cauliflower Soup with Kale Pesto 5 Ingredient Recipe

Cauliflower Soup with Kale Pesto is a creamy, comforting soup with a smooth cauliflower base and fresh pesto topping. It is a cozy choice for a simple meal when you want a balanced bowl with rich texture and bright flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings (2 cups per serving
Course: Dinner
Cuisine: American
Calories: 232
Ingredients Method Notes

Ingredients
  

Soup
  • 3 tablespoons unsalted butter
  • 1 yellow onion, thinly sliced
  • 6 cups chicken or vegetable broth
  • 1 large head of cauliflower, cut into florets (about 6 cups)
  • 3/4 cup half and half
Kale Pesto
  • 1 1/2 – 2 cups packed kale leaves, stems removed
  • 1/2 cup olive oil
  • 1/2 cup pine nuts (or almonds)
  • 1 clove garlic
  • 1/2 teaspoon salt, more to taste
  • juice of 1 lemon
  • 1/4 cup grated parmesan cheese, optional
Toppings
  • 1 tablespoon truffle oil, optional
  • 4 slices of bread for croutons

Method
 

Cooking
  1. Melt the butter in a large Dutch oven or heavy stock pot. Add the sliced onion and cook over low heat for about 15 minutes, stirring occasionally, until the onion is golden brown and fragrant.
  2. Pour in the broth and add the cauliflower florets. Simmer for about 10 minutes, or until the cauliflower is fork tender.
  3. Blend the soup with an immersion blender, or transfer it to a regular blender and process until the desired consistency is reached.
  4. Stir in the half and half until fully combined.
Kale Pesto
  1. Add the kale pesto ingredients to a food processor and pulse until the mixture becomes a lightly textured paste.
Serving
  1. Top the soup with kale pesto, a drizzle of truffle oil, and croutons.

Notes

For skillet croutons, cut the bread slices into cubes. Add olive oil to a deep skillet over medium heat and toss the cubes until golden brown, making sure they are lightly coated with oil to help prevent sticking and encourage browning. Transfer the croutons to a paper towel-lined plate to absorb excess oil and sprinkle with salt. The result is a crouton with a texture between baked and lightly fried bread.