Cauliflower Soup with Croutons

Indulge in the comforting warmth of this creamy cauliflower soup with croutons, a dish that perfectly balances simplicity and sophistication. Made with tender cauliflower florets simmered in fragrant vegetable broth, this silky soup gets its velvety texture from a splash of heavy cream. The star of the show? Golden, buttery croutons infused with oregano, providing an irresistible crunch in every bite. Ready in just 45 minutes, this easy-to-make recipe is ideal for a cozy weeknight dinner or an elegant starter for entertaining. Garnished with fresh parsley, this dish is a feast for both the eyes and the palate. Perfect for lovers of hearty soups and vegetarian comfort food, this recipe will quickly become a household favorite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 3 tablespoons Olive oil
• 1 medium Yellow onion
• 2 large Garlic cloves
• 4 cups Vegetable broth
• 0.5 cups Heavy cream
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 cups Bread (stale works well)
• 2 tablespoons Butter
• 0.5 teaspoons Dried oregano
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Cut the cauliflower into florets and roughly chop the yellow onion and garlic.

Step 2

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until fragrant and soft.

Step 3

Add the cauliflower to the pot and stir to coat it in the oil. Cook for 5 minutes, allowing it to lightly brown.

Step 4

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the cauliflower is tender.

Step 5

While the soup is cooking, make the croutons. Cut the bread into bite-sized cubes.

Step 6

Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a skillet over medium heat. Add the bread cubes, sprinkle with dried oregano, and toast for 5-7 minutes, stirring frequently, until golden brown and crispy. Set aside.

Step 7

Once the cauliflower is tender, use an immersion blender or transfer the mixture to a countertop blender in batches. Blend until the soup is smooth and creamy.

Step 8

Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper. Adjust seasoning to taste.

Step 9

Serve the soup hot in bowls, topped with the croutons and a sprinkle of fresh parsley, if desired.

Nutrition Facts

Serving size	(2330.1g)

Amount per serving	% Daily Value*
Calories	2865.7

Total Fat 132.8g	0%
Saturated Fat 49.3g	0%
Polyunsaturated Fat 7.7g
Cholesterol 185.8mg	0%
Sodium 8070.1mg	0%
Total Carbohydrate 340.9g	0%
Dietary Fiber 38.4g	0%
Total Sugars 48.4g
Protein 78.4g	0%

Vitamin D 4.5IU	0%
Calcium 923.1mg	0%
Iron 26.1mg	0%
Potassium 4264.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 10.9%

Carbs: 47.5%