Adams Favorite Creamy Cheesy Cauliflower Soup Recipes

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ADAM'S FAVORITE CREAMY-CHEESY CAULIFLOWER SOUP



Adam's Favorite Creamy-Cheesy Cauliflower Soup image

I use a large head of cauliflower because Adam thinks that this is the main course as well as appetizer and bed time snack. Normal people would only use about 3 cups of flowerettes (1/2 large head), if you cut back the cauliflower you may want to adjust the stock slightly. Serve this with warm buns.

Provided by less2saw

Categories     Cauliflower

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

3 lbs cauliflower, flowerettes
4 cups chicken stock
1 cup sweet onion, chopped
1/4 cup butter
1/4 cup flour
3 cups light cream
2 cups cheddar cheese
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon nutmeg, fresh grated

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.

CHEESY CAULIFLOWER SOUP



Cheesy Cauliflower Soup image

When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. -Ruth Worden, Mossena, New York

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 large head cauliflower, broken into florets
2 cups chicken broth
2 tablespoons reduced-sodium chicken bouillon granules
2 cups half-and-half cream
2 cups 2% milk
1 medium carrot, shredded
2 bay leaves
1/4 teaspoon garlic powder
1/2 cup mashed potato flakes
2 cups shredded cheddar cheese
Paprika

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.

Nutrition Facts : Calories 274 calories, Fat 17g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein.

CHEESY CAULIFLOWER SOUP



Cheesy Cauliflower Soup image

A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!

Provided by CindiU

Time 1h45m

Yield 8

Number Of Ingredients 14

4 tablespoons salted butter
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, minced
3 medium potatoes, peeled and cubed
3 tablespoons minced fresh parsley
8 cups chicken broth
1 large head cauliflower, cored and cut into small florets
1 tablespoon chopped fresh thyme
2 cups 2% milk
½ cup half-and-half
¼ cup sour cream
1 ½ cups shredded Cheddar cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 27.3 g, Cholesterol 57.2 mg, Fat 18.1 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 11 g, Sodium 1417.1 mg, Sugar 8.3 g

CHEESY CAULIFLOWER SOUP



Cheesy Cauliflower Soup image

Make and share this Cheesy Cauliflower Soup recipe from Food.com.

Provided by l0vetw0c00k

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 small cauliflower, broken into small florets,about 4 cups
2 cups water
1 (8 ounce) package cream cheese, cut up
1 (5 ounce) jar sharp American cheese, kraft old english
1 (2 1/2 ounce) jar dried beef, chopped
1/2 cup instant potato flakes

Steps:

  • In large microwave-safe bowl, combine cauliflower and 1/2 cup of the water.
  • Microwave on high for 8 minutes, stirring once.
  • Remove from microwave.
  • Do not drain.
  • In separate large bowl, combine cream cheese, cheese spread, beef, potato flakes, and remaining water.
  • Cook, uncovered, on medium until cheeses are melted and mixture is blended and smooth.
  • Stir in the undrained cauliflower.
  • Cook 2-3 minutes more.

Nutrition Facts : Calories 381, Fat 28.9, SaturatedFat 18.1, Cholesterol 99.2, Sodium 1035.9, Carbohydrate 13.3, Fiber 2.1, Sugar 2.4, Protein 18.6

CREAMY CHEESY CAULIFLOWER SOUP



Creamy Cheesy Cauliflower Soup image

Make and share this Creamy Cheesy Cauliflower Soup recipe from Food.com.

Provided by Rita1652

Categories     Lunch/Snacks

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 head chopped cauliflower
1/2 cup shredded monterey jack pepper cheese
1/2 cup shredded sharp cheddar cheese
1 cup milk
1/4 cup butter
3 tablespoons flour
1 package onion soup mix
1/4 teaspoon paprika
1/4 teaspoon curry
salt and pepper

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.

Nutrition Facts : Calories 168.9, Fat 11.6, SaturatedFat 7.2, Cholesterol 33.2, Sodium 561, Carbohydrate 10.7, Fiber 1.9, Sugar 1.7, Protein 6.6

SIMPLE CHEESY CAULIFLOWER SOUP



Simple Cheesy Cauliflower Soup image

Simple, quick, and delicious cheesy cauliflower soup. Great comfort food that fills you up and warms you from the inside out! Serve with some warm, crusty bread on the side and you're set.

Provided by annyf_82

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

Time 45m

Yield 8

Number Of Ingredients 8

1 tablespoon salted butter
1 medium onion, chopped
1 (32 fluid ounce) container chicken broth
1 medium head cauliflower, chopped into small florets
1 (16 ounce) package aged Cheddar cheese
5 cups milk
½ cup all-purpose flour
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 18.7 g, Cholesterol 77.6 mg, Fat 23.4 g, Fiber 1.9 g, Protein 21.6 g, SaturatedFat 14.7 g, Sodium 974.4 mg, Sugar 10 g

CREAMY CHEESY CAULIFLOWER SOUP



Creamy Cheesy Cauliflower Soup image

I was craving a yummy stick to your ribs soup and this one fits the bill...great for a cold night. I served it with quesadillas.

Provided by skinnychef

Categories     Cauliflower

Time 40m

Yield 7-8 serving(s)

Number Of Ingredients 12

1 tablespoon butter
4 -5 garlic cloves, minced
32 ounces chicken stock
4 cups water
2 (16 ounce) bags frozen cauliflower
1 small potato, peeled and cubed
1/2 cup heavy cream
1/2 cup fat-free half-and-half
1 cup white cheddar cheese, shredded
1/2 cup monterey jack pepper cheese, shredded
salt and pepper (I needed at least 1-2 tsp salt)
1 dash nutmeg

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.

Nutrition Facts : Calories 288.7, Fat 18.8, SaturatedFat 11.1, Cholesterol 59.4, Sodium 428.7, Carbohydrate 17.8, Fiber 3.6, Sugar 6.2, Protein 14

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