Easy Cauliflower Cream Soup Recipes

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

Creamy Cauliflower Soup image

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.

Ingredients

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

CREAM OF CAULIFLOWER SOUP

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

Cream of Cauliflower Soup image

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.

Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

Ingredients

1/3 cup thinly sliced green onions (tops only)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups chicken broth
2-1/4 cups frozen cauliflower, thawed and chopped
2 cups 1% milk
1-1/2 cups shredded reduced-fat cheddar cheese
2 tablespoons dry sherry, optional
1 tablespoon minced chives

EASY CREAM OF CAULIFLOWER SOUP

Warm, comfort food, can be started on the stove then left in a crock pot. Great for winter pot lucks. Serve with bread or Crown Pilot crackers.

Provided by Jessica Costello

Categories Lunch/Snacks

Time 35m

Yield 1 pot

Number Of Ingredients 7

Easy Cream of Cauliflower Soup image

Steps:

In large pot melt butter.
Saute onion until tender on medium heat.
Add cauliflower florets. Saute califlower and onion for about 2 minutes.
Sprinkle flour over butter and veggie mixture.
Saute for 1 minute.
Add stock.
Stir until combined.
Cover and cook on medium heat for about 15 minutes or until cauliflower is tender.
Add milk and cream cheese.
Stir for about 10 minutes until combined and thick.

Nutrition Facts : Calories 928.1, Fat 62.2, SaturatedFat 36.6, Cholesterol 170.7, Sodium 1343, Carbohydrate 68.1, Fiber 10.2, Sugar 18.8, Protein 31.2

Ingredients

4 cups cauliflower florets
4 tablespoons butter or 4 tablespoons margarine
1 small yellow onion, minced
2 tablespoons flour
2 cups chicken stock (can use vegetable if preferred)
1 cup milk (or half & half or cream, whatever works for you)
3 ounces cream cheese with garlic and herbs

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

Cream of Cauliflower Soup II image

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

Ingredients

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

EASY CAULIFLOWER "CREAM" SOUP

This will be my 5th posted recipe moving me from Preemie to Undiscovered Chef for the PAC 2011! 8) That's one way to get me to stop procrastinating! A good friend of mine made this one day when I was visiting and I was so impressed with the taste and simplicity that I had to make my own version. She used chicken bullion but I personally prefer home made chicken stock or at least canned (low-sodium) when I'm out of my own. This soup is very versatile and healthy. Lovely to eat as is or use as a base for whatever you want to add. It makes a great "cream" base for those that are lactose intolerant and gluten sensitive (and to hide those veggies from picky kids, big & small). I've added broccoli with the cauliflower but didn't really care for the colour so would likely add it pre-steamed at the end next time.

Provided by Just_Ducky

Categories Cauliflower

Time 30m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 7

Easy Cauliflower

Steps:

Over medium heat in a large pot or dutch oven, saute garlic & leeks with extra virgin olive oil until just soft (not browned).
Add chopped up cauliflower and quickly stir (do not brown).
Add chicken stock.
Bring to a boil. Reduce to simmer for 15 - 20 minutes, covered.
Remove from heat and cool slightly.
Puree in the pot with a hand blender or in a food processor.
Return pot to stove and reheat soup.
Serve and enjoy!
----.
You can use vegetable stock to make this vegetarian.
Add other veggies, such as carrots or celery for more flavour.
Cream corn and ham for a lovely chowder.
Variety of cheese for a nice, healthy cheese soup.
Be creative ! I'd love to hear your ideas :D.

Nutrition Facts : Calories 112.8, Fat 4.1, SaturatedFat 0.9, Cholesterol 5.4, Sodium 284.1, Carbohydrate 13.4, Fiber 1.9, Sugar 5.1, Protein 6.3

Ingredients

1 tablespoon extra virgin olive oil
2 garlic cloves
1 medium head cauliflower, washed and chopped
2 leeks, rinsed and sliced (optional, onions would work too)
6 cups chicken stock (or enough to cover cauliflower)
sea salt
fresh ground pepper

SIMPLE CAULIFLOWER SOUP

A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock.

Provided by ANYTHINGISPOSSIBLE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 40m

Yield 6

Number Of Ingredients 7

Simple Cauliflower Soup image

Steps:

Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 17.2 g, Cholesterol 16.7 mg, Fat 5.8 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 3.5 g, Sodium 156.6 mg, Sugar 7.2 g

Ingredients

2 tablespoons unsalted butter
1 onion, chopped
1 head cauliflower, broken into small florets
1 potato, peeled and diced
2 cups vegetable stock
2 cups milk
salt and pepper to taste

WINNING CREAM OF CAULIFLOWER SOUP

Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 17

Winning Cream of Cauliflower Soup image

Steps:

In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.

Ingredients

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional

More about "easy cauliflower cream soup recipes"

EASY CREAMY CAULIFLOWER SOUP RECIPE - THE SIMPLER KITCHEN

Web 2021-05-21 Instructions. Prepare the vegetables: chop the cauliflower into florets, peel and finely chop the onion and garlic cloves. Heat the oil in …
From thesimplerkitchen.com
5/5 (9)
Total Time 30 mins
Category Main Course
Calories 135 per serving

Prepare the vegetables: chop the cauliflower into florets, peel and finely chop the onion and garlic cloves.
Heat the oil in the saucepan and add the onion and garlic. Give it a good stir and cook until the onion is translucent. You're not looking to colour the vegetables at all.
Add in the cauliflower, the white miso (optional), the dijon mustard and give everything a good stir.
Add in the stock, give everything another stir. Bring the saucepan to the boil and then turn it down to a simmer.

Easy Cauliflower Cream Soup Recipes

CREAMY CAULIFLOWER SOUP

CREAM OF CAULIFLOWER SOUP

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio

EASY CREAM OF CAULIFLOWER SOUP

Warm, comfort food, can be started on the stove then left in a crock pot. Great for winter pot lucks. Serve with bread or Crown Pilot crackers.

CREAM OF CAULIFLOWER SOUP II

EASY CAULIFLOWER "CREAM" SOUP

SIMPLE CAULIFLOWER SOUP

A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock.

WINNING CREAM OF CAULIFLOWER SOUP

Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas

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