Name: Creamy Cauliflower Soup with Crispy Prosciutto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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)

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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.

Creamy cauliflower soup topped with crumbled, crispy prosciutto and chopped parsley.

This right here is a big bowl of comfort food!

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📋 What you will need

Creamy Cauliflower Soup with Crispy Prosciutto ingredients.

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.

Five slices of prosciutto on a parchment paper lined baking sheet.

Bake until crispy, 15 to 20 minutes. Allow to cool, then crumble.

Two slices of crispy prosciutto on a small plate.

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.

Diced celery, onion and garlic in a large pot.

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

Cauliflower chunks and nutmeg added to the celery mixture.

Pour in the chicken stock and bring to a boil.

Chicken stock added to the cauliflower mixture in the pot.

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.

Creamy Cauliflower Soup with 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.

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Enjoy!!