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Creamy cauliflower soup with kale pesto and skillet croutons in a bowl

Cauliflower Soup with Kale Pesto and Skillet Croutons

Cauliflower Soup with Kale Pesto and Skillet Croutons is a creamy, comforting soup with a silky texture, fresh pesto topping, and crispy crouton contrast. It is a cozy choice for a flavorful meal made with simple ingredients.
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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, plus more to taste
  • juice of 1 lemon
  • 1/4 cup grated parmesan cheese, optional
Topping
  • 1 tablespoon truffle oil, optional
  • 4 slices of bread for croutons

Method
 

Cooking
  1. Warm the butter in a large Dutch oven or heavy stock pot. Add the sliced onions and cook over low heat for about 15 minutes, stirring occasionally, until the onions are soft, golden, and fragrant.
  2. Pour in the broth and add the cauliflower florets. Simmer for about 10 minutes, or until the cauliflower can be easily pierced with a fork.
  3. Blend the soup with an immersion blender, or transfer it to a regular blender and process until it reaches the desired consistency.
  4. Stir in the half and half until fully incorporated.
Topping
  1. Add the kale pesto ingredients to a food processor and pulse until they form a lightly textured paste.
  2. Finish the soup with kale pesto, a drizzle of truffle oil if using, and croutons before serving.

Notes

Skillet Croutons for topping: Cut the bread slices into cubes. Add olive oil to a deep skillet over medium heat and toss the cubes in the oil until golden and lightly coated. Transfer the croutons to a paper towel-lined plate to absorb excess oil, then sprinkle with salt. The result is a texture between baked croutons and lightly fried bread.