Cauliflower Soup with Rosemary Croutons
Cauliflower soup is a classic comfort food that is perfect for chilly nights or for when you want a hearty and healthy meal. With just a few simple ingredients, this soup is easy to make and the result is unbelievably delicious. It’s a great way to add more veggies to your diet and is perfect for those who are looking for a warm and satisfying meal.
Servings: 3
Ingredients
Cauliflower Soup:
- 2 tablespoon extra virgin olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 large head cauliflower roughly chopped
- 4 cups chicken broth or vegetable broth
- salt to taste
- pepper to taste
- heavy cream and olive oil for serving
Rosemary Croutons:
- 4 slices white bread cubed
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary finely chopped
- salt top taste
- pepper to taste
Instructions
Prepare the soup:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, minced garlic, and sauté for a few minutes until the onion is translucent.
- Add the chopped cauliflower to the pot, and season with salt and pepper to taste.
- Sauté for another 5 minutes.
- Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and let it simmer for about 20-25 minutes or until the cauliflower is tender.
While the soup is cooking, make the croutons.
- Preheat the oven to 400°F (200°C).
- Toss the bread cubes with olive oil, rosemary, salt, and pepper.
- Spread the cubes in a single layer on a baking sheet and bake for 10-15 minutes or until golden brown and crispy.
Blend the soup and serve:
- Use an immersion blender or transfer the soup to a food processor and puree until smooth.
- Return the soup to the pot.
- Heat the soup until it is warmed through.
- Serve the soup hot with a drizzle of heavy cream, olive oil and the rosemary croutons on top. Enjoy!