Creamy Cauliflower Soup with Crispy Prosciutto
This Cauliflower Soup with Crispy Prosciutto is a creamy, comforting soup that turns simple cauliflower into an elegant meal. Tender cauliflower is simmered with onion, garlic, and broth, then blended until silky smooth and finished with cream and Parmesan. Crispy baked prosciutto provides a delicious salty crunch that contrasts beautifully with the velvety soup.Ready in about 45 minutes, it's ideal as a cozy weeknight dinner, light lunch, or sophisticated appetizer.
Ingredients
For the Soup
- 1 large head cauliflower cut into florets (about 2 pounds)
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ½ teaspoon fresh thyme leaves optional
For the Crispy Prosciutto
- 4 ounces thinly sliced prosciutto
- 1 tablespoon freshly grated Parmesan for garnish
- 1 tablespoon fresh parsley or chives chopped, optional
Instructions
- Prepare the cauliflower: Cut the cauliflower into evenly sized florets. Chop the onion and mince the garlic.
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Cook the cauliflower: Add the cauliflower florets and broth. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the cauliflower is very tender.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully blend it in batches using a countertop blender.
- Add the cream and Parmesan: Stir in the heavy cream and Parmesan over low heat. Season with salt, black pepper, and thyme, if using. Add a little extra broth if the soup is too thick.
- Crisp the prosciutto: While the soup is cooking, heat the oven to 400°F. Arrange the prosciutto slices in a single layer on a parchment-lined baking sheet. Bake for 8–12 minutes, or until browned and crisp. Allow to cool for a few minutes, then break into pieces.
- Taste and adjust: Taste the soup and adjust the seasoning. Remember that both Parmesan and prosciutto are naturally salty, so add salt gradually.
- Serve: Ladle the hot soup into four bowls. Top each serving with crispy prosciutto, a sprinkle of Parmesan, freshly cracked black pepper, and fresh herbs if desired.