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Creamy Cauliflower Soup with Crispy Prosciutto is a delicate soup with a velvety texture and crispy, salty topping. This dairy-free recipe is packed with flavor from onion, garlic, celery, chicken stock, and a touch of nutmeg. It’s Whole30, paleo and keto compliant with vegan options as well.
This right here is a big bowl of comfort food!
🥣 Creamy Cauliflower Soup Recipes
📋 What you will need
- Diced celery, onion and garlic are sautéed to give this soup some depth.
- Chicken stock adds richness and coconut or unsweetened cashew milk give this soup added creaminess.
- Fresh cauliflower rounds out the body of the soup, with nutmeg giving it a bit of warmth.
Be sure to check out the detailed printable recipe card below
How to make Creamy Cauliflower Soup with Crispy Prosciutto
Preheat oven to 375 degrees. Place the prosciutto slices in a single layer on a baking sheet.
Bake until crispy, 15 to 20 minutes. Allow to cool, then crumble.
Heat the olive oil in a large Dutch oven, or heavy pot over medium-heat. Add the onion, celery, and garlic, sauté until soft, 5 to 7 minutes.
Next, 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 to 25 minutes. Remove from heat and allow to cool slightly.
Pour soup into a blender. Cover with lid, but do not secure the lid completely. Allow the steam to escape while blending.
Return soup to the Dutch oven and stir in the coconut or cashew milk. Bring soup up to boiling point, season with salt and ground white pepper to taste.
Serve with crumbled crispy prosciutto.
✔️ How to perfectly blend cauliflower soup
- For velvety smooth soup you will need to use a high-powered blender. An immersion blender can not will not achieve a smooth enough texture.
- Do not seal the lid!! If you seal the top the heat builds up, creates pressure, and you end up with soup on your ceiling. Soup does not belong on your ceiling. Simply hold a towel over the hole while blending, or leave the corner flap open and everything will be just fine.
📍Recipe Modifications
- To make a vegan version of this soup - substitute vegetable stock for the chicken stock and substitute crispy fried shallots for the prosciutto.
- To make crispy fried shallots - thinly slice 2 shallots and toss in all-purpose flour. Fry in a 0.5 cup of hot oil heated in a frying pan or cast iron skillet until crispy, about 4 minutes. remove from oil and drain on paper towels.
🔷 Recipe Notes & Tips
- Prosciutto is naturally salty so be careful when adding additional salt. Make sure you taste it first.
- Store leftover soup in a sealed container in the refrigerator for up to 4 days. Reheat in the microwave or in a saucepan over the stove.
🥄 Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Ninja Blender
- Dutch Oven
- Baking Sheet
- Parchment Paper Sheets
- Garlic Rocker
- Measuring Cup
🍲 More delicious soup recipes:
- Creamy Parsnip and Apple Soup
- Roasted Red Pepper Soup with Grilled Shrimp
- Instant Pot Butternut Squash and Apple Soup
- Parmesan Gnocchi Soup
- Instant Pot Creamy Chicken Enchilada Soup
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Creamy Cauliflower Soup with Crispy Prosciutto
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
- .25 teaspoon fresh ground nutmeg
- 4 cups chicken stock or vegetable stock
- .25 cup full-fat coconut milk can shake well first - or unsweetened cashewmilk
- salt & ground white pepper to taste
Instructions
- Preheat oven to 375 degrees. Place the prosciutto slices in a single layer on a baking sheet. Bake until crispy, 15 to 20 minutes. Allow to cool, then crumble.
- Heat the olive oil in a large Dutch oven, or heavy pot over medium-heat. Add the onion, celery, and garlic, sauté until soft, 5 to 7 minutes.
- Next, 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 to 25 minutes. Remove from heat and allow to cool slightly.
- Pour soup into a blender. Cover with lid, but do not secure the lid completely. Allow the steam to escape while blending. Blend until smooth.
- Return soup to the Dutch oven and stir in the coconut milk. Bring soup up to boiling point, season to taste with salt and ground white pepper.
- Serve with crumbled crispy prosciutto.
Notes
- To make a vegan version of this soup - substitute vegetable stock for the chicken stock and substitute crispy fried shallots for the prosciutto.
- To make crispy fried shallots - thinly slice 2 shallots and toss in flour. Fry in a 0.5 cup of hot oil, in a frying pan or cast iron skillet until crispy, about 4 minutes.
- Prosciutto is naturally salty so be careful when adding additional salt. Make sure you taste it first.
- Store leftover soup in a sealed container in the refrigerator for up to 4 days. Reheat in the microwave or in a saucepan over the stove.
- You need to use a high-powered blender for a velvety smooth texture. An immersion blender will not work with this recipe.
- Do not seal the lid!! If you seal the top the heat builds up, creates pressure, and you end up with soup on your ceiling.
- For an extra-creamy soup substitute heavy cream.
Danni@SiloHillFarm says
This looks fabulous! I had soup on my ceiling and it was a mess! Thanks for the tip and the great recipe!
Gloria // Simply Gloria says
Loving how silky smooth you made this soup, Lisa! I bet I could trick my family into not even knowing about the main ingredient! (=
Deb@CookingOnTheFrontBurner says
Hi Lisa, this soup looks great - I like prosciutto - in fact just had an omelet today with it... thanks for linking up to Marvelous Monday - pinned!
marcie says
I absolutely love cauliflower, Lisa, so this soup sounds amazing to me. The fact that there's prosciutto on top makes it even better!
Maria says
Oh your soup looks soo good! I love creamy soups, and absolutely love cauliflower, I feel like it's such an under-appreciated vegetable!!! I love cauliflower soup too, and next time I will add some prosciutto on top too, that salty flavor has to be amazing with the soup!!!! Thanks for the tip!!!
Lori Hart says
This looks like the perfect cold weather food. Pinned!
Tammy Northrup says
This soup looks delicious! I love soup any time of the year so I definitely can see this making an appearance at our dinner table soon! Yum!
Kathy M says
I'm in soup mode and your recipe seems like it would be delicious. Thanks for the post.
Julie @ Tastes of Lizzy T says
I love experimenting with cauliflower. Who knew it could make creamy soup! 🙂 Pinned and sharing!
Cathy@LemonTreeDwelling says
I can never get enough soup recipes for ALL the cold months in Wisconsin! Adding this one to my collection, Lisa....looks delicious!
Lisa Johnson says
Haha, you and me both Cathy. Winter is waaaaaay too long in the Midwest! Thanks so much. 🙂