Cheesy Cauliflower Soup with Asparagus Pesto
User Reviews
5
12 reviews
Excellent
Cheesy Cauliflower Soup with Asparagus Pesto
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This Cheesy Cauliflower Soup is enriched with a creamy base of evaporated milk or cream and features tender cauliflower and optional russet potatoes. It is complemented by a bright, homemade asparagus pesto made with blanched asparagus, Parmesan, nuts, garlic, and herbs, adding freshness and complexity. The soup is hearty yet smooth, with a savory depth from garlic and cheese, and a vibrant topping of pesto for contrast.
Description
The recipe begins by preparing an asparagus pesto through blanching asparagus spears, then blending them with olive oil, pine nuts, garlic, Parmesan cheese, and seasoning. This pesto adds a fresh, herbal layer to the dish. For the soup, cauliflower florets and diced potatoes are boiled until tender, drained, then combined with sautéed onions cooked in oil for sweetness and depth.
Vegetable stock is used to create the soup base, which is then thickened with evaporated milk or cream, delivering a rich and velvety texture. Garlic, salt, pepper, and Parmigiano Reggiano seasoning enhance the taste. The soup is finished with a generous swirl of asparagus pesto before serving, balancing the creamy richness with bright herbal notes and a slight nuttiness from the pesto nuts.
This soup pairs well with crusty bread or light salads for a filling lunch or starter. The asparagus pesto can be saved for use on pasta or sandwiches, and is freezer friendly for convenient storage.
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Ingredients
- 1 cauliflower head
- 1 white onion chopped to yield 1 cup, or yellow onion
- 1 russet potato optional but delicious, large; peeled and diced
- 2-3 cloves garlic minced
- 1.5-2 cups vegetable stock
- 1.5 cups evaporated milk or heavy cream or half and half
- 1/4-1/2 cup asparagus pesto (see below for recipe)
- 1 TBSP cooking oil your favorite healthy oil
- ½ TBSP parsley
- 1/4-1/2 tsp salt
- 2 black pepper freshly ground, cranks
- 2 TBSP Parmigiano Reggiano cheese freshly grated or pecorino romano cheese
ASPARAGUS PESTO
- 18 asparagus spears
- ½ cup Parmesan Cheese freshly grated
- ¼ cup pine nuts or walnuts
- ¼ cup extra virgin olive oil
- 2 cloves garlic
- 1/4-1/2 tsp salt
- ¼ tsp basil dried
- salt to taste
- black pepper to taste
Instructions
- First whip up your pesto. Lightly blanch the asparagus [directions] and chill with icy cold water or a dip in a ice bath. Add asparagus along with olive oil, pine nuts, garlic, parm, salt, pepper, basil, and a pinch of red pepper flakes and pulse gently. Scrape the runaway bits off the side and pulse again until incorporated. Viola! Pesto!
- Next grab your cauliflower and start the soup!
- Clean, trim, and separate your cauliflower into large florets. Blanch diced potato and cauliflower chunks for approx 15-20 minutes in shallow, boiling water. I'm in the habit of seasoning the water with some freshly ground black pepper and a pinch of kosher salt -- feel free to follow suit! Once the cauliflower is tender, remove from heat and strain in a colander. Halt the cooking process by rinsing with ice cold water or plunging florets in a bowl of ice water.
- While your veggies are boiling, saute [or caramelize!] your onions with a tablespoon or so of your favorite healthy oil, adding the garlic towards the end to prevent burning. Add the cauliflower, potato, onion, and garlic to your blender or food processor and puree.
- Grab a large pot and add your pureed cauliflower mixture to a cup and a half of vegetable stock. Heat to medium-high, stirring frequently and let simmer for about 10 minutes. Once heated, reduce to low and add your evaporated milk and stir. If you'd like to thin the soup at this point, feel free to add an extra half cup of veggie stock. I like left mine thick! Next step? Season to taste. I added a pinch of salt, a crank of cracked black pepper, a half-tablespoon of parsley and and a sprinkle of red pepper flakes. You'll be adding pesto at the end which will deliver a huge boost of garlicky flavor -- don't worry if the soup tastes a bit plain at this point. Stir for another minute or so [until its nice and HOT!] and then remove from the burner.
- Top with a heaping spoonful or two of gorgeous green asparagus pesto and a small mountain of freshly grated parmesan or romano cheese. Garnish with red pepper flakes and parsley for a pop of color. When it's time to dig in, swirl your toppings into the soup and have at it.
Notes
- Garnish with parsley and red pepper flakes for added color and flavor contrast.
- Homemade or store-bought pesto both work, but the asparagus version adds a unique freshness to the soup.
- Use leftover asparagus pesto for pasta, paninis, flatbread pizzas, or quiche to minimize waste.
- The pesto freezes well, allowing long-term storage without loss of flavor.
- Adjust seasoning after blending to balance the creaminess and the bright herbaceous pesto.
Nutrition Information
Show Details
Calories
315kcal
(16%)
Carbohydrates
29g
(10%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Cholesterol
32mg
(11%)
Sodium
825mg
(34%)
Potassium
981mg
(21%)
Fiber
5g
(20%)
Sugar
15g
(30%)
Vitamin A
770IU
(15%)
Vitamin C
80mg
(89%)
Calcium
359mg
(36%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 825mg | 34% |
| Potassium | 981mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 80mg | 89% |
| Calcium | 359mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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