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Creamy roasted cauliflower soup is the proper consolation meals on a cold day. Topped with crispy prosciutto and sage, this keto soup recipe will make your tastebuds sing.
Velvety. That’s the proper phrase to explain this roasted cauliflower soup recipe. Velvety clean and wealthy, with the distinction of crispy prosciutto and sage on prime.
And the flavour, or the flavour! Garlic, sage, and Parmesan mix to make this soup style like autumn in a bowl.
I do love including cauliflower to soups. Whether or not it’s for the totally loaded cauliflower soup or to assist thicken keto white rooster chili, it’s a good way so as to add richness and diet.
It’s so splendidly versatile, you may make it the star of the present, or disguise it altogether. But it surely’s undoubtedly the star on this recipe!
Keep in mind again within the day once we had been presupposed to steam all our veggies to be low fats? Thank heavens that’s over.
Roasting greens like broccoli, cauliflower, and Brussels sprouts modified the sport for me. They’re a lot extra flavorful, and solely take a small quantity of oil as it’s. Roasted delicata squash is one among my favourite keto facet dishes.
There’s simply one thing about these crispy brown edges that’s unparalleled. And if you happen to roast your veggies earlier than including them to soup, you get all that additional taste for minimal effort.
I wish to roast my cauliflower florets on an unlined metallic baking pan, to extend the browning. I like these crispy little bits!
Why you’ll love this roasted cauliflower soup
- It’s simple! Don’t be intimidated by the additional step of roasting the cauliflower first. It’s little or no effort for distinctive taste.
- Elegant presentation. It is a soup worthy of your company and vacation dinners. The crispy prosciutto and sage garnish makes it as lovely as it’s tasty.
- It’s keto pleasant. Cauliflower is a keto dietary powerhouse, and this soup is available in at lower than 4g web carbs per serving.
- Freezer pleasant too! Roasted cauliflower soup is a good make-ahead recipe, because it depends on the greens for a creamy consistency. Simply make the added garnish once you’re able to serve.
Ideas for tremendous creamy cauliflower soup
1. Roast the cauliflower
I extremely advocate roasting the cauliflower instantly on a metallic baking sheet, with no parchment or foil beneath. It will get extra crispy this fashion. Additionally, you possibly can toss the cauliflower with the oil and spices instantly on the pan, and never soiled one other bowl.
2. Sauté the garlic and sage
Warmth the oil in a pleasant giant stockpot or Dutch oven, and sauté the garlic with the chopped sage till it’s aromatic. This solely takes a minute or two. Then add the cauliflower and broth.
3. Add Parmesan rind
That is optionally available nevertheless it’s a basic means so as to add extra taste. If you buy blocks of Parmesan for grating, save the powerful rind so as to add to any soup. Typically it melts and dissolves utterly, and different occasions it’s essential to fish out the remnants.
4. Cook dinner till tender, then mix
Simmer the soup till the cauliflower is tender and you’ll simply pierce it with a fork. Then mix till clean. I want to switch mine to a blender, as I feel it makes it extra clean and creamy. However you should utilize an immersion blender too.
5. Make the garnish
The soup by itself is excellent however the crispy garnish takes it to a different stage! This solely takes a number of quick minutes to make and it’s completely price it. Each sage and prosciutto crisp up in a short time in a scorching pan with just a little oil.
Dairy Free Possibility
Apart from the Parmesan, every thing on this recipe is already dairy-free. You possibly can both skip the Parm altogether or you should utilize some dietary yeast to get a little bit of that tacky taste.
Extra fabulous cauliflower recipes
- My favourite wholesome rooster broth? Kettle & Hearth, in fact!
- They’re providing all my readers 20% off with code FOODDREAMER.
Roasted Cauliflower Soup Recipe
Servings: 6 servings
Roasted Cauliflower Soup
- 1 pound cauliflower florets about 1 medium head
- 3 tablespoon avocado oil divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic minced
- 3 tablespoon chopped recent sage divided
- 3 ½ cups rooster broth
- Parmesan rind (optionally available)
- 2 ounces freshly grated Parmesan
- 2 tablespoon avocado oil divided
- 4 slices prosciutto chopped
- 2 tablespoon chopped recent sage
- 6 recent sage leaves (optionally available)
Preheat the oven to 400F and place the cauliflower florets on a big rimmed baking sheet.
Drizzle with 2 tablespoons of the oil and sprinkle with the salt and pepper. Toss to mix nicely, then roast for 15 to twenty minutes, till properly browned.
In a big Dutch oven or stockpot, warmth one other tablespoon of the oil over medium warmth. Add the garlic and three tablespoons of the chopped sage and sauté till aromatic, 1 to 2 minutes.
Add the cauliflower and the broth. Carry to a boil. Add the Parmesan rind, if utilizing and cut back the warmth to a simmer. Cook dinner quarter-hour, then fish out the Parmesan rind.
Switch to a blender (or use an immersion blender) and mix till clean. Return the the pot and stir within the grated Parmesan till melted.
Warmth 1 tablespoon of the oil in a medium saucepan over medium warmth. Add the prosciutto and prepare dinner till virtually crisp, then add the chopped sage and prepare dinner one other minute. Take away to a paper towel lined plate.
Add the remaining oil to the pan. As soon as scorching, add sage leaves to the oil and prepare dinner till crisp, about 10 seconds. Take away to the plate.
Roasted Cauliflower Soup Recipe
Quantity Per Serving (1 serving = about 1 cup)
Energy from Fats 106
% Every day Worth*
* % Every day Values are primarily based on a 2000 calorie food plan.