Creamy Cauliflower Soup with Crispy Panko Topping Recipe

Introduction

This creamy cauliflower soup is a comforting and flavorful dish perfect for chilly days. It combines tender cauliflower with savory vegetable broth and a hint of nutritional yeast for a rich, cheesy taste without dairy. Topped with crispy browned cauliflower and golden panko breadcrumbs, it offers a delightful contrast of textures.

Ingredients

• 3 cups Low-Sodium Vegetable Broth
• 2 tablespoons Olive Oil, divided
• 1 White Onion
• 4 cloves Garlic
• 1/4 cup Nutritional Yeast
• 2 sprigs Fresh Thyme
• 1 head Cauliflower
• 1/4 cup Panko Breadcrumbs
• 1 pinch Salt, plus more to taste
• 1 pinch Ground Black Pepper, plus more to taste

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped white onion and minced garlic, cooking until the onion softens and becomes translucent, about 5 minutes.
2. Step 2: Add the vegetable broth, nutritional yeast, and fresh thyme sprigs to the pot. Roughly chop about three-quarters of the cauliflower and add it to the pot. Cover and simmer for 15-20 minutes, until the cauliflower is fork-tender.
3. Step 3: While the soup simmers, thinly slice the remaining quarter of the cauliflower. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced cauliflower in a single layer and cook until both sides are lightly browned.
4. Step 4: Add the panko breadcrumbs to the skillet and continue cooking until the breadcrumbs turn golden brown. Season with a pinch of salt and ground black pepper. Remove from heat and set aside for topping.
5. Step 5: Remove the thyme sprigs from the soup and carefully puree the soup using a blender until smooth and creamy. Season with salt and ground black pepper to taste.
6. Step 6: Serve the soup warm, topped with the crispy browned cauliflower and golden panko breadcrumbs for added texture and flavor.

Tips & Variations

• For an extra creamy soup, add a splash of coconut milk or cream before blending.
• Swap nutritional yeast for grated Parmesan if you aren’t avoiding dairy.
• Try adding a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Use gluten-free breadcrumbs to keep this recipe gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Keep the crispy cauliflower topping separate and add just before serving to maintain its crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well. Use the same amount and cook until tender, but be sure to drain any excess water before blending to avoid a watery soup.

Is nutritional yeast necessary?

Nutritional yeast adds a cheesy, savory flavor and nutrients, but you can omit it or substitute with grated Parmesan if you prefer a dairy option.

Creamy Cauliflower Soup with Crispy Panko Topping Recipe

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★★★★★

4.7 from 75 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This creamy cauliflower soup recipe combines tender, simmered cauliflower with savory nutritional yeast and fresh thyme for a flavorful, comforting dish. Crispy panko-browned cauliflower slices provide a delightful contrast in texture, making this vegan and low-sodium soup both nourishing and satisfying.

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Ingredients

Scale 1x2x3x

Soup

• 3 cups Low-Sodium Vegetable Broth
• 1 tablespoon Olive Oil
• 1 White Onion, chopped
• 4 cloves Garlic, minced
• 1/4 cup Nutritional Yeast
• 2 sprigs Fresh Thyme
• 3/4 head Cauliflower, roughly chopped
• Salt, to taste
• Ground Black Pepper, to taste

Topping

• 1/4 head Cauliflower, thinly sliced
• 1 tablespoon Olive Oil
• 1/4 cup Panko Breadcrumbs
• Salt, 1 pinch
• Ground Black Pepper, 1 pinch

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Instructions

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped white onion and minced garlic, cooking until the onion is soft and translucent, about 5 minutes.
2. Simmer Soup Base: Add the low-sodium vegetable broth, nutritional yeast, and fresh thyme sprigs to the pot. Then add roughly chopped cauliflower (about 3/4 of the head). Cover and let simmer for 15-20 minutes until the cauliflower is fork-tender.
3. Prepare Crispy Cauliflower Topping: While soup simmers, thinly slice the remaining 1/4 head of cauliflower. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Arrange cauliflower slices in a single layer and cook until lightly browned on both sides. Add panko breadcrumbs and continue cooking until the breadcrumbs turn golden brown, seasoning with a pinch of salt and ground black pepper.
4. Blend the Soup: Remove the thyme sprigs from the soup. Carefully transfer the soup to a blender and puree until smooth and creamy. Return to the pot and season with salt and ground black pepper to taste.
5. Serve: Ladle the creamy cauliflower soup into bowls and top with the crispy cauliflower and panko breadcrumb mixture for added texture and flavor. Serve warm.

Notes

• You can substitute nutritional yeast with grated Parmesan cheese if not following a vegan diet.
• For a richer soup, add a splash of coconut milk or plant-based cream before blending.
• Use gluten-free breadcrumbs if you need a gluten-free version.
• Be careful when blending hot liquids; blend in batches and vent the blender lid to avoid pressure buildup.
• Fresh thyme can be substituted with dried thyme but reduce the amount to 1 teaspoon.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: creamy cauliflower soup, vegan soup, vegetable broth soup, healthy cauliflower recipe, easy soup recipe, gluten-free soup option