CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
CREAMY CAULIFLOWER SOUP
Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.
Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
SWEET CREAM CAULIFLOWER SOUP WITH SMOKED GRUYERE
Don't let the warm, orange color fool you; this is definitely cream of cauliflower soup. I like to leave the skin on my sweet potatoes because so many nutrients are lost when your peel them. The smoked gruyere really adds a creamy depth to the soup, as well. You may also want to top with toasted pine nuts to add a little texture, perhaps even some crispy bacon. Either way you serve, you will lick the bowl clean.
Provided by Tiffany Bannworth @MissAnubis
Categories Cream Soups
Number Of Ingredients 15
Steps:
- Place all ingredients, save cream and gruyere, in a heavy bottom, lidded pot.
- Bring to a boil, then reduce to a low heat. Cook for 2-3 hours.
- Then puree in a food processor or blender in batches.
- Return to the pot and add the cream. Stir well, then allow to cook on low, uncovered for 30 more minutes. Stirring occasionally.
- Serve with freshly shredded smoked gruyere. I also served with poppy and sesame seed croissant, that I sprinkled the inside with garlic powder before rolling.
CREAMY CAULIFLOWER AND GRUYERE SOUP
Make and share this Creamy Cauliflower and Gruyere Soup recipe from Food.com.
Provided by ddav0962
Categories Lunch/Snacks
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a saucepan over high heat. Add the onion and celery and cook for 5 minutes, until the onion has softened but not browned.
- Add the cauliflower pieces and stock and bring to a boil. Allow to boil for 25-30 minutes, until the cauliflower is really soft and breaking up in the stock.
- Transfer the mixture to a food processor or blender and process the mixture in batches until smooth. Return the puree to a clean saucepan. Add the cream and cheese and cook over low heat, stirring constantly, until the cheese has all smoothly melted into the soup.
- Season to taste with a little sea salt and black pepper. Serve sprinkled with chopped parsley and extra gruyere, with buttered wholewheat toast on the side.
Nutrition Facts : Calories 508.4, Fat 45.5, SaturatedFat 27.6, Cholesterol 156.2, Sodium 283.7, Carbohydrate 8, Fiber 1.9, Sugar 2.9, Protein 19
CAULIFLOWER GRUYERE SOUP
This easy, homemade cauliflower soup is given decadent, rich flavor and texture thanks to Gruyère cheese and heavy cream.
Provided by EatAndRun
Categories Cauliflower Soup
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
- Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer.
- Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly.
- Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency.
- Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.2 g, Fiber 5.1 g, Protein 7.7 g, SaturatedFat 9.7 g, Sodium 294.6 mg
CREAM OF CAULIFLOWER SOUP WITH GRUYERE CHEESE
From the Four Seasons Hotel, Beverly Hills. This sounds really good.
Provided by Vicki Butts (lazyme)
Categories Vegetable Soup
Time 1h
Number Of Ingredients 12
Steps:
- 1. Heat oil in heavy large pot over medium heat. Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes. Add cauliflower and saute until just soft, about 10 minutes. Add chicken broth. Bring to boil; reduce heat, cover and simmer 16 minutes. Add cream and simmer 15 minutes.
- 2. 2. Working in batches, puree soup in blender until smooth. Return soup to pot and bring to simmer. Whisk in Gruyere cheese and cayenne. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle with chives, if desired, and serve.
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