5 Ingredient Creamy Cauliflower Soup with Kale Pesto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy cauliflower soup finished with homemade kale pesto and crispy croutons. It is smooth, rich, and vibrant with herbal notes. Perfect for a lighter yet satisfying dinner that celebrates seasonal vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons unsalted butter
- 1 yellow onion, thinly sliced
- 6 cups chicken or vegetable broth
- 1 large head of cauliflower (cut into florets – about 6 cups)
- 3/4 cup half and half
- 1 1/2 – 2 cups packed kale leaves (stems removed)
- 1/2 cup olive oil
- 1/2 cup pine nuts (sometimes I also use almonds)
- 1 clove garlic
- 1/2 teaspoon salt (more to taste)
- juice of 1 lemon
- 1/4 cup grated parmesan cheese (optional)
- 1 tablespoon truffle oil (optional, but seriously SO GOOD)
- 4 slices of bread for croutons (see notes)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1873mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 729mg
- Calcium
- 160mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1873MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.