Creamy Cheesy Cauliflower Soup Recipes

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 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.

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:

• 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:

• Put cauliflower and onion soup mix in pot and cover with cold water, Bring to boil and simmer till softened, about 10 minutes.
• While cauliflower is simmering, melt butter in a micro proof bowl and stir in flour add milk and stir.
• When cauliflower is soft blend in blender with the white sauce to puree.
• Making sure to use all the liquid.
• Put back into stock pot and add cheeses stirring to melt.
• Add seasonings.
• Add more water or milk to thin if needed simmer 5 more minutes.
• Serve with a green salad.

Steps:

• Break the cauliflower down into small flowerettes, chop some of the stems up into bite size pieces.
• Set the stock on the stove to boil.
• Add the chopped onions to the broth and season with salt and pepper. Let this boil until the onions are transparent.
• Add the cauliflower flowerettes and turn the heat down to a simmer. Cover the pot and keep at a simmer.
• Meanwhile, make a roux of the flour and butter over medium-low heat. Cook this while whisking until the flour slightly changes color (whisk constantly so it doesn't burn, and make sure it doesn't burn).
• Add the cream slowly, whisking in between each addition so that the lumps come out and the roux stays smooth. This mixture should always come back to a boil once the milk has been stirred in well, if it doesn't, turn the heat up!
• When all the cream has been added and the roux is thick and smooth (about the consistency of thick pudding) add it to the soup.
• Stir the soup well to incorporate the cream, and keep stirring until it comes up to a boil.
• Add the cheese, turn the heat down to low, cover and bring to a slow boil. Stir frequently so it doesn't burn on the bottom.

Steps:

• Melt butter over medium. Saute garlic in butter over medium heat for 1 minute. Add cauliflower, stock, and water and bring to a boil over high heat. Boil for 5 minutes and add potatoes. Boil for another 20-25 minutes, or until all vegetables are very soft (fork goes right through them). Blend with immersion blender or blend in batches in blender. Add fat free half and half and heavy cream and stir. Add cheeses and lower to low heat, stir until melted. Add nutmeg, taste and season with salt and pepper. I would make some homemade croutons and serve the soup with two floating on top.

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:

• 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.
• 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 wtih salt and pepper.
• Ladle inot bowls.
• Sprinknle with chives, if desired, and serve.