CAULIFLOWER CHEDDAR SOUP
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 quarts.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.
WHITE CHEDDAR CAULIFLOWER SOUP
Provided by Gaby Dalkin
Categories appetizer
Time 1h15m
Yield about 24 shooters or 8 to 10 servings
Number Of Ingredients 13
Steps:
- Remove the outer leaves of the cauliflower and trim the stem. Cut the cauliflower into quarters, then separate into florets. Give everything a rough chop.
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and continue to cook, stirring, until fragrant, 30 seconds more.
- Add the cauliflower, vegetable stock and 2 sprigs thyme and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce the heat to medium low, cover and continue simmering, stirring occasionally, until the cauliflower is tender, 20 to 25 minutes. Remove the thyme sprigs.
- Meanwhile, spread a spoonful of ricotta over 24 crackers. Strip the leaves from the remaining thyme sprigs. Sprinkle each cracker with a few thyme leaves, a bit of flaked sea salt and a drizzle of honey. Set aside.
- Stir the almond milk into the soup and puree using an immersion blender until smooth. Stir in the Cheddar and season the soup with salt and pepper. Spoon into 24 tall shooter glasses. (Alternatively, distribute among 8 to 10 bowls.)
- Nestle the shooters in a bed of rock salt on a tray that has been heated in the microwave for 8 to 10 minutes, stirring every 2 minutes. Serve immediately with the garnished crackers on the side.
CHEDDAR CAULIFLOWER SOUP
Cauliflower is often last on the list of vegetables my family will eat, but they adore this creamy, savory soup with tender leeks and shredded cheddar cheese. If you puree the soup in a blender, be sure to work in batches leave some space between the lid and the jar for steam to escape. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and thyme.
Nutrition Facts : Calories 146 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 643mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
CAULIFLOWER AND WHITE CHEDDAR CHEESE SOUP
A creamy cauliflower and cheddar soup. Instead of the cauliflower you can also use broccoli, corn kernels or even pumpkin.
Provided by Maryanne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Yield 5
Number Of Ingredients 10
Steps:
- Cut cauliflower heads into florets.
- Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
- Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
- Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .
Nutrition Facts : Calories 410.6 calories, Carbohydrate 25.6 g, Cholesterol 69.1 mg, Fat 22 g, Fiber 3.9 g, Protein 22.7 g, SaturatedFat 14.1 g, Sodium 1417.5 mg, Sugar 16.2 g
CAULIFLOWER-AND-CHEDDAR SOUP
Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
- In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.
Nutrition Facts : Calories 212 g, Fat 16 g, Fiber 3 g, Protein 12 g, SaturatedFat 10 g
CAULIFLOWER WHITE CHEDDAR SOUP
I received a pamphlet from Kitchen Basics Stock called Healthy Cooking with Stock at the Taste of Home Cooking School recently. I hope to try this recipe soon as the weather gets cooler. DH loves cauliflower and white cheddar, so it seems like it will be a hit. Let me know how you like it if you try it before me!
Provided by DeniseBC
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until tender, 5-8 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the stock, milk, nutmeg, and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
- Remove 1 cup of cauliflower florets and set aside., Puree soup in blender or food processor until smooth. Return soup to pot and stir in the cheese and remaining cauliflower florets and adjust seasonings to taste.
CAULIFLOWER & WHITE CHEDDAR SOUP
Steps:
- 1. Bring a large pot of salted water to a boil. Add half the cauliflower and cook until softened. Drain and set aside.
- 2. Add the butter to the same pan. Saute the onion and garlic until onions are softened. Pour in the chicken stock. Add the uncooked cauliflower to the pan. Add the nutmeg and cook until the cauliflower is tender.
- 3. Remove from heat. With an immersion blender or food processor process until smooth. Add back to pot and stir in the half and half and bring to a boil. Add the cheese and let it melt. Stir in the cooked cauliflower.
- 4. Taste and adjust for salt. Top with fresh cracked pepper to serve
CAULIFLOWER AND WHITE CHEDDAR SOUP WITH DILL
Make and share this Cauliflower and White Cheddar Soup With Dill recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large sauce pan.
- Add the onions and saute until tender, about 5 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the chicken stock, milk, potato and cauliflower and bring to a boil.
- Cover and simmer until the cauliflower is tender, about 30 minutes.
- Remove from the heat and use an immersion blender to puree the soup.
- Add the cheddar cheese and stir until melted.
- Add the dill and stir.
Nutrition Facts : Calories 322.7, Fat 13.8, SaturatedFat 7.4, Cholesterol 38.5, Sodium 457.3, Carbohydrate 34.8, Fiber 5.5, Sugar 7.8, Protein 17.7
More about "cauliflower and white cheddar soup with dill recipes"
ROASTED CAULIFLOWER WHITE CHEDDAR SOUP - COOKING CLASSY
From cookingclassy.com
4.6/5 (21)Total Time 40 minsCategory SoupCalories 523 per serving
- Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper.
- In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4 - 5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking.
- While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1/2 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer).
CREAMY CAULIFLOWER DILL SOUP | THE BEWITCHIN' KITCHEN
From thebewitchinkitchen.com
4.3/5 (13)Total Time 45 minsCategory SoupCalories 72 per serving
- In a large stock pot, add the cauliflower florets, chicken broth (I usually just add water and a spoonful of Better Than Boullion) and onion. Bring to a boil over medium-high heat.
- Add the rest of the ingredients, simmer for at least twenty minutes. Finish with the tablespoon of ACV. (I'm aware that's odd, but trust me.)
CAULIFLOWER AND DILL SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHITE CHEDDAR CAULIFLOWER SOUP - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
SLOW COOKER DILL PICKLE SOUP - PERSNICKETYPLATES.COM
From persnicketyplates.com
DILL PICKLE CHEDDAR CHIPS {LOW CARB SNACK} - BELLY FULL
From bellyfull.net
15 RECIPE FOR ZUPAS WISCONSIN CAULIFLOWER SOUP
From selectedrecipe.com
ROASTED CAULIFLOWER AND AGED WHITE CHEDDAR SOUP
From closetcooking.com
25 BEST FROZEN CAULIFLOWER RECIPES TO TRY
From gloriousrecipes.com
WHITE CHEDDAR DILL SOUP RECIPES
From tfrecipes.com
CAULIFLOWER CHEESE SOUP W/ GRILLED CHEESE CROUTONS RECIPE
From cookingwithruthie.com
BACON CHEESEBURGER SOUP - TO SIMPLY INSPIRE
From tosimplyinspire.com
BEST SOUP RECIPES - THE NEW YORK TIMES
From nytimes.com
33+ MOUTHWATERING CAULIFLOWER RECIPES | FEASTING AT HOME
From feastingathome.com
BROCCOLI CHEDDAR SOUP - HOMEMADE CROUTONS
From flavcity.com
RECIPE: ROASTED CAULIFLOWER & POTATO SOUP WITH DILL WHIPPED CREAM
From thekitchn.com
CRUSTLESS QUICHE WITH BROCCOLI AND CAULIFLOWER
From cleananddelicious.com
You'll also love