Cauliflower Parmesan Soup Recipe
Roasted cauliflower and shallots take this creamy Cauliflower Parmesan Soup to the next level! Simmered with chicken broth, heavy cream, and Parmesan, then partially pureed for the perfect texture, this roasted cauliflower soup recipe is topped with a drizzle of high-quality olive oil for the finishing touch.
Servings: 4
Calories: 570kcal
Ingredients
- 2 pounds cauliflower florets
- 4 shallots peeled, trimmed, and sliced in half
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- ⅛ teaspoon kosher salt plus more to taste
- 1 ½ cup heavy whipping cream
- 1 ½ cups chicken stock
- 1 cup Parmesan cheese grated
- Ground black pepper to taste
Instructions
- Preheat the oven to 425 F.
- Arrange cauliflower and shallots on a roasting pan and drizzle with olive oil. Toss to coat. Season with kosher salt.
- Roast shallots in a hot oven for 25 minutes, until lightly golden brown. Carefully remove from the oven and set 1 roasted shallot aside.
- Transfer the remaining 3 roasted shallots to a large pot and add cauliflower, heavy cream, and chicken stock. Bring to a boil over medium high heat and add Parmesan cheese; stir to combine.
- Reduce heat to a simmer and cook until cauliflower is tender.
- Remove from heat and use an immersion blender to puree part of the soup, leaving some chunks of cauliflower and shallot for texture; season with salt and pepper to taste.
- Take remaining shallot and chop. Top soup with roasted shallot and drizzle with extra virgin olive oil before serving.
Nutrition
Calories: 570kcal | Carbohydrates: 22g | Protein: 19g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 121mg | Sodium: 697mg | Potassium: 964mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1511IU | Vitamin C: 112mg | Calcium: 417mg | Iron: 2mg
