There is something so warm and comforting about a bowl of homemade, creamy cauliflower soup. It’s like a big hug. Perfect for the winter months when you are rugged up inside. You want something to take the chill off that is both satisfying and delicious.
Why top Creamy Cauliflower Soup with a Crumb?
While a cauliflower soup is delectable on its own, we have upped the ante. This one is topped with a delicious, crunchy, salty prosciutto and sage crumb. The crumb is roasted, providing a savoury depth of flavour. Additionally, this adds a textural element that contrasts perfectly with the soup’s velvety smoothness. The result is a truly creamy cauliflower soup experience.
This soup is the perfect combination of comfort and elegance. It is ideal for a cosy night in or a sophisticated dinner party. With the creamy texture of cauliflower, the savoury notes of prosciutto, and the earthy aroma of sage, this soup is a real crowd-pleaser.
If you are looking for a vegetarian version of this dish, simply omit prosciutto. Instead, sprinkle the bread crumb mixture with a little parmesan. That way you will still get the textural crunch of the crumb. Also, you get the umami flavour from the parmesan cheese in your creamy cauliflower soup.
Batch cooking
Make a double batch and freeze it without the crumb for an easy weeknight meal in minutes. Creamy cauliflower soup stored in the freezer is a lifesaver! All you have to do is defrost in the fridge overnight, then heat up in a pot or even a microwave. You can serve it with warm crusty bread as an alternative to the crumb. I often freeze it in individual portions for healthy lunch options when I am busy and on the go.
This is delicious homemade soup that will leave you craving for more. It makes a perfect addition to your autumn and winter menu. Try it out! Don’t forget to share your experience with us in the comments below, especially if you love creamy cauliflower soup.
Looking for more winter warmers? Try our recipe for Brodo the nutrient-dense Italian Bone Broth.
Happy cooking!
Creamy Cauliflower Soup with Prosciutto and Sage Crumb
Equipment
- 1 large cooking pot with lid
- 2 baking trays
- 1 Stick blender
- 1 Food Processor
Ingredients
Prosciutto and Sage Crumb
- 4 slices prosciutto very thinly sliced
- ¼ day old baguette
- 10 sage leaves
- 1 tbsp olive oil
- a pinch of salt and pepper
Creamy Cauliflower Soup
- 1½ tbsp olive oil
- 1 medium onion
- 1 cloves garlic minced
- 1 tbsp butter
- 1 large cauliflower head chopped into florets
- 1 tsp nutmeg freshly grated is best
- 1½ litres chicken stock
- salt and pepper to taste
- ⅓ cup cream
- 2 tbsp finely chopped fresh chives or parsley to serve
Instructions
Prosciutto and Sage Crumb
- Pre-heat a fan forced oven to 190℃.
- Line two baking trays with baking paper.
- Place prosciutto flat on the baking paper and bake for 20 minutes until crisp.
- Place cubed baguette, sage, olive oil and salt and pepper in a bowl and mix well to combine. Then place on the other baking tray and bake for 10 minutes until bread is crunchy and sage is crisp.
- Allow both prosciutto and bread mixture to cool on the trays.
- Once cool in a food processor, process prosciutto and bread and sage mixture until it resembles breadcrumb consistency. Set aside until needed.
Creamy Cauliflower Soup
- Add olive oil and onion to your soup pot over medium heat and sauté for 4 minutes to soften the onions, stirring regularly.
- Then add the minced garlic and butter and cook for one minute.
- Now add the cauliflower and nutmeg and stir until cauliflower is well coated (about 1 minute).
- Add chicken stock to the pot and season with salt and pepper to taste.
- Bring to the boil then cover with a lid, turn the heat down and simmer for half an hour.
- When half and hour is up take the lid off and turn the heat off and let the soup sit for 1 minute.
- Add the cream and stir through, then using a stick (immersion) blender, blend the soup until smooth and silky. Alternatively you can use a regular blender and blend the soup in batches.
- Serve the soup hot, sprinkled with prosciutto and sage crumb and fresh chives.
I have been making cauliflower soup for years. However, this recipe with the addition of the prosciutto and sage crumb, takes it to another level. Yum!!!