Cheesy Cream Of Cauliflower Soup Recipes

Steps:

• In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Steps:

• In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
• Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
• Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
• In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
• Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
• Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.

Steps:

• In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

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.

Steps:

• Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
• Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
• Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

Steps:

• Melt butter in a large pot over medium heat. Add onion and fry until softened, 3 to 5 minutes. Add chicken broth and cauliflower; bring to a boil.
• Reduce heat slightly and boil gently until cauliflower is tender, 20 to 30 minutes.
• Meanwhile, grate Cheddar cheese. Whisk milk and flour together in a bowl.
• When cauliflower is tender, slowly add milk-flour mixture, stirring until combined. Simmer until soup has thickened, about 5 minutes.
• Remove from the heat and stir in grated Cheddar until melted and blended together. Season with salt and pepper.

Steps:

• 1. In a soup pot or Dutch oven, saute the sliced shallots in the olive oil until translucent.
• 2. Add the chicken broth and cauliflower and simmer for 10 to 15 minutes or until the cauliflower is soft.
• 3. Using an immersion blender, blend the hot broth and cauliflower until somewhat smooth. (If you do not have an immersion blender, allow the soup to cool and then blend or mash.)
• 4. Add the milk and cheese and heat through, stirring fairly constantly, until the cheese melts. Do not continue to cook to avoid scorching.
• 5. Taste and adjust the seasoning with the salt and pepper. If you have used purchased chicken broth you may need no salt at this point. If you prefer, use white pepper to avoid dark spots in the soup.
• 6. Serve hot, topped with garnishes such as cilantro, bacon, and homemade croutons (recipe follows)
• 7. To make the croutons: Preheat the oven to 350F. While the broth and cauliflower cook, cut two or more slices of Italian bread into cubes. Put about 2 tablespoons of olive oil in a large bowl. Toss the bread cubes in the olive oil, moving quickly to distribute the oil among the cubes. Optionally, add a seasoning or dried herb mix and toss the cubes again. Distribute the cubes in a single layer on a cookie sheet and bake in the middle of the oven for 10 minutes. Turn off the oven, turn over the croutons for even cooking, and return to the still warm oven to continue toasting. The croutons will be warm and ready when the soup is ready.

Steps:

• In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
• Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

Steps:

• Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
• Lower heat medium.
• Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
• Add in shredded cheese; stir frequently until heated through and cheese is melted.
• Remove from heat. Puree in batches in blender or food processor. Serve.