CHEESY CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 10 servings
Number Of Ingredients 13
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.
CAULIFLOWER AND GORGONZOLA SOUP
The Cauliflower and Gorgonzola Soup recipe out of our category Cooking! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Lunch, Snack, Appetizer, Main Course, Side Dish
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Rinse cauliflower, divide into florets and trim. Peel potatoes, rinse and dice. Peel onion and dice.
- Heat oil in a pot and saute onion until soft. Add cauliflower and potato to the pot and saute briefly. Add broth. Cover and cook for 20-25 minutes until soft.
- Rinse broccoli, trim and cut into small florets. Boil broccoli in a pot of boiling salted water for 6-8 minutes. Puree cauliflower mixture with an immersion blender, heat, add milk and stir. Cut Gorgonzola into small pieces, stir and let cook for 5 minutes and season with mustard, salt, pepper and lemon juice. Drain broccoli and add to the pot. Serve in bowls garnished with chives.
Nutrition Facts : Calories 316 kcal, Fat 18 g, Protein 17.6 g, Carbohydrate 20 g
CAULIFLOWER CHEDDAR SOUP
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 quarts.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.
CAULIFLOWER-CHEESE SOUP
A soothing cheesy soup. Serve with a roll and a salad.
Provided by Jane Snider
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 25.9 g, Cholesterol 74.9 mg, Fat 24.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 15.6 g, Sodium 367.6 mg, Sugar 11.1 g
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
- In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
- In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
- Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.
CAULIFLOWER AND GORGONZOLA CHEESE SOUP
Make and share this Cauliflower and Gorgonzola Cheese Soup recipe from Food.com.
Provided by david valenzuela
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam cauliflower in water until soft (reserve water).
- Sauté onions in separate pan.
- Combine onions and cauliflower with water and bring to boil and puree with hand mixer.
- Cook over low heat.
- Add carrots.
- Salt and pepper to taste.
- Just before carrots are tender add gorgonzola, parsley and thyme.
- Serve with croutons or tortilla strips.
Nutrition Facts : Calories 82.5, Fat 2.6, SaturatedFat 1.6, Cholesterol 6.3, Sodium 174.8, Carbohydrate 11.8, Fiber 4.6, Sugar 5.1, Protein 5.2
CAULIFLOWER WITH GORGONZOLA SAUCE
Make and share this Cauliflower With Gorgonzola Sauce recipe from Food.com.
Provided by Maiumlteacute G.
Categories Cauliflower
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven at 170°C.
- Clean and cook the cauliflower florets in salted water with the lemon juice, until done.
- Mix the gorgonzola with the mascarpone.
- Melt 30 g butter in a pan, add flour. Mix and add the milk.
- Mix in the cheese as soon as the mixture starts to cook.
- Keep stirring over low heat with a wooden spoon, until thickened.
- Add salt, pepper and nutmeg to taste.
- Fry the garlic with the 10 g of butter and the olive oil, add the cauliflower and bake for 3-4 minute Pepper and salt to taste.
- Put the cauliflower in an ovenproof dish, put sauce on top and bake 15 minute in the oven until it starts to brown.
- Enjoy!
Nutrition Facts : Calories 352.2, Fat 26.6, SaturatedFat 13.5, Cholesterol 57.2, Sodium 496.3, Carbohydrate 18, Fiber 2.7, Sugar 2.7, Protein 12.3
CREAMY CAULIFLOWER & GOAT CHEESE SOUP
Here's an elegant choice for a first course or even a meatless dinner. Goat cheese adds an extra-special touch. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in cauliflower and potato; cook and stir 4-5 minutes., Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly., Process soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives, lemon peel, dill and croutons.
Nutrition Facts : Calories 183 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 729mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
CHEESY CAULIFLOWER SOUP
A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!
Provided by CindiU
Time 1h45m
Yield 8
Number Of Ingredients 14
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
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