Roasted Cauliflower Soup with Toasted Breadcrumbs & Crispy Prosciutto
The temperatures are warming up slightly where we live, though just this past weekend we dropped into the teens yet again. It felt only right to continue on with the wintry soups, though something a bit lighter and rich in vegetables felt appealing. I love cauliflower and broccoli soups for their unique flavor and ability to transform into something creamy and comforting. This roasted cauliflower soup is quick to cook up and taste fantastic with delicious toasted breadcrumbs and crispy baked prosciutto. It’s the perfect thing for a Friday evening at home watching the snow fall!
ingredients & recipe:
cauliflower soup:
3 cups cauliflower florets
4 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh sage, chopped
pinch of red pepper flakes
2 cups chicken broth
1 cup water
1/2 cup heavy cream
4 pieces prosciutto
toasted BREADCRUMBS:
2 tbsp olive oil
1/2 cup breadcrumbs
1/4 cup parmesan cheese, shredded
DIRECTIONS:
Preheat your oven to 425° F. Line a baking sheet with parchment paper.
Spread the cauliflower florets on the baking sheet and drizzle with 2 tbsp olive oil. Season with salt and pepper. Toss to coat. Roast the cauliflower for about 30 minutes or until soft.
Meanwhile, begin making the soup. Heat the remaining 2 tbsp olive oil over medium heat until glistening. Toss in the onion and garlic and cook until soft, about 5 minutes. Add in the sage and red pepper flakes and more salt and pepper to taste.
Pour in the broth, water, and heavy cream and bring to a boil. Lower heat to a simmer and continue to cook. When the cauliflower is finished roasting, add it into the soup (reserve a few pieces for garnish). Remove from heat and pulse the soup until smooth with an immersion blender or food processor. Add back to pot, if necessary, and return to heat. Continue to simmer until slightly thickened.
While the soup is simmering, lower your oven temperature to 350° F. Place the prosciutto on the baking sheet line with parchment and bake for about 15 minutes or until crispy. Crumble and set aside.
In a small saucepan, heat the 2 tbsp of olive oil for the breadcrumbs over medium heat. Add in the breadcrumbs and parmesan and toss to coat everything in oil. Toast for about 5 minutes or until fragrant and lightly browned.
Serve the soup topped with a few roasted cauliflower florets, breadcrumbs, and the crumbled prosciutto.
A perfectly healthy and deliciously flavored soup! I love something that feels like comfort food without all of the guilt of heavy ingredients, though these are still perfectly wholesome and delicious. I hope that you enjoy this recipe! You can watch me make the soup in a new video on our channel. I would love if you subscribed to our Youtube Channel.
xoxo Kayla
