Creamy Cauliflower Soup with Crispy Prosciutto

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I am in a warm soup kind of mood since getting back from California, and this Creamy Cauliflower Soup with Crispy Prosciutto really hits the spot. I rather enjoyed the 80 degree temperatures in November while I was there. I cannot say the same for the 40 degree temperatures that we have been having here in Iowa this past week!

Would you believe that there is even Rain Showers/Snow in the forecast for Monday! This is going to be a loooooong winter!!

How to make Creamy Cauliflower Soup with Crispy Prociutto:

Preheat oven to 375 degrees. Place the prosciutto slices in a single layer on a baking sheet. Bake until crispy, 15 – 20 minutes. Allow to cool, then crumble.*

Heat the olive oil in a large Dutch oven, or heavy pot. Add the onion, celery, and garlic, and saute until soft, 5 – 7 minutes.

Add the cauliflower and nutmeg. Stir well to coat, and cook for an additional 5 minutes.

Pour in the chicken stock* and bring to a boil. Reduce heat to low, and simmer until the cauliflower is very tender, about 20 – 25 minutes. Remove from heat and allow to cool slightly.

Pour soup into a blender. Cover with lid, but not the clear center insert. Cover hole with a towel and puree soup until smooth.

Return soup to the Dutch oven and stir in the heavy cream/coconut milk. Bring soup up to boiling point, season with salt and ground white pepper.

Serve with crumbled crispy prosciutto.*

I honestly wasn’t sure what to expect as I started making this soup. Cauliflower…..as the main ingredient? No other vegetable flavors…..but it works! The soup is very light, with a delicate flavor. The punch comes from the crumbled crispy prosciutto that is crumbled on top. It gives it just enough flavor to not be boring. We can’t have boring soup now can we? 😉

You will also notice that I have blended this soup in a blender and not with my immersion blender. Okay, to be honest I did use my immersion blender, but it was not smooth enough. I wanted this soup to be silky smooth, so I brought out the big guns blender…..

Please notice that the clear cap is not in the center of the lid…..there is a reason for that! If you seal the top, the heat builds up, creates pressure, and you get soup on your ceiling. Soup does not belong on your ceiling. I have orange juice on my ceiling so it might enjoy the company, but no, we do not want our soup on the ceiling. Yah, so that’s a story for another day. 😉  Simply hold a towel over the hole while blending and everything will be just fine.

Notes:

• * To make a vegan version of this soup – substitute vegetable broth for the chicken broth and substitute crispy fried shallots for the prosciutto.
• To make crispy fried shallots – thinly slice 2 shallots. Toss in flour. Fry in 1/2 a cup of hot oil, in a frying pan or cast iron skillet until crispy, about 4 minutes.
• Be very careful when adding salt to the soup. The prosciutto is very salty by it’s self. You don’t want to over salt the soup.

Doesn’t that look delicious?

More delicious soup recipes:

Roasted Cauliflower and Garlic Soup

Creamy Parsnip and Apple Soup

Roasted Red Pepper Soup with Grilled Shrimp

Instant Pot Butternut Squash and Apple Soup

Parmesan Gnocchi Soup

Enjoy!!

Creamy Cauliflower Soup with Crispy Prosciutto

Dairy-free Creamy Cauliflower Soup with Crispy Prosciutto is a delicate soup, with a crisp, salty topping!

5 from 1 vote

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Course: Main Course, Soup

Cuisine: American

Keyword: soup, recipe, cauliflower, prosciutto

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4 Servings

Calories: 339kcal

Author: Lisa Johnson

Ingredients

• 3 ounce package sliced prosciutto*
• 2 Tablespoons olive oil
• 1 medium yellow onion chopped
• 2 celery ribs chopped
• 3 large cloves garlic minced
• 1 head cauliflower coursely chopped, about 4 cups
• 1/4 teaspoon fresh ground nutmeg
• 4 cups chicken stock*
• 1/4 cup heavy cream or substitute full-fat coconut milk (can shake well first)
• salt & ground white pepper

Instructions

• Preheat oven to 375 degrees. Place the prosciutto slices in a single layer on a baking sheet. Bake until crispy, 15 - 20 minutes. Allow to cool, then crumble.*
• Heat the olive oil in a large Dutch oven, or heavy pot. Add the onion, celery, and garlic, and saute until soft, 5 - 7 minutes.
• Add the cauliflower and nutmeg. Stir well to coat, and cook for an additional 5 minutes.
• Add the chicken stock* and bring to a boil. Reduce heat to low, and simmer until the cauliflower is very tender, about 20 - 25 minutes. Remove from heat and allow to cool slightly.
• Pour soup into a blender. Cover with lid, but not the clear center insert. Cover hole with a towel and puree soup until smooth.
• Return soup to the Dutch oven and stir in the heavy cream/coconut milk. Bring soup up to boiling point, season with salt and ground white pepper.
• Serve with crumbled crispy prosciutto.*

Notes

• * To make a vegan version of this soup - substitute vegetable broth for the chicken broth and substitute crispy fried shallots for the prosciutto.
• To make crispy fried shallots - thinly slice 2 shallots.  Toss in flour.  Fry in 1/2 a cup of hot oil, in a frying pan or cast iron skillet until crispy, about 4 minutes.
• Be very careful when adding salt to the soup. The prosciutto is very salty by it's self. You don't want to over salt the soup.

Nutrition

Calories: 339kcal | Carbohydrates: 19g | Protein: 12g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 535mg | Potassium: 784mg | Fiber: 3g | Sugar: 7g | Vitamin A: 220IU | Vitamin C: 72.5mg | Calcium: 59mg | Iron: 1.3mg