Cauliflower Soup With Blue Cheese Recipes

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CAULIFLOWER SOUP WITH BLUE CHEESE



Cauliflower Soup With Blue Cheese image

Make and share this Cauliflower Soup With Blue Cheese recipe from Food.com.

Provided by Linky

Categories     Cauliflower

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 leek, cleaned and finely chopped
2 garlic cloves, minced
1 tablespoon butter
1 quart vegetable broth
1 large head cauliflower, divided into florets
2 tablespoons cornstarch or 2 tablespoons potato starch
1/2 cup danish blue cheese, crumbled
2 tablespoons parsley, chopped
4 slices bacon, thick-cut, fried and crumbled

Steps:

  • Saute the garlic and leek in butter until translucent.
  • Pour in vegetable broth; add cauliflower florets.
  • Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
  • Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
  • Using an immersion blender, puree the soup in the pot until creamy.
  • Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
  • Simmer for an additional 5 - 10 minutes.
  • Garnish with bacon crumbles and additional blue cheese to serve.

CAULIFLOWER SOUP WITH BLUE CHEESE



Cauliflower Soup With Blue Cheese image

Sourced once again from a delicious Donna Hay recipe - we have made the basic soup recipe and made changes - sometimes adding fried Chorizo, sometimes leaving the soup plain and serving with sourdough bread. Make your mind up depending on what takes your fancy or what you have in the fridge to save! We tried this recipe again tonight, but left out the blue cheese and oregano and substituted - 2 teaspoons of paprika and one cup of cheddar cheese - yum again!!

Provided by The Normans

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
8 sprigs oregano, leaves stripped and chopped
1 brown onion, chopped
3 garlic cloves, crushed
900 g cauliflower, trimmed and roughly chopped
250 g potatoes, peeled and chopped
1 1/2 liters chicken stock
160 g blue cheese
sea salt and black pepper
250 ml single cream

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes or until golden.
  • Add the cauliflower and potato and cook, stirring, for 2 minutes. Add the stock, increase the heat to high, and bring to the boil. Cook for 18-20 minutes or until potato and cauliflower are tender.
  • Add half the cheese, salt and pepper to taste and, using a hand blender, process until smooth.
  • Stir through the cream and oregano.
  • Top with remaining cheese, crumbled, to serve.

Nutrition Facts : Calories 1055.6, Fat 26.1, SaturatedFat 10.4, Cholesterol 40.4, Sodium 1520.8, Carbohydrate 173.9, Fiber 64.7, Sugar 64.9, Protein 72

CAULIFLOWER BLUE CHEESE SOUP



Cauliflower Blue Cheese Soup image

Make and share this Cauliflower Blue Cheese Soup recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 -3 tablespoons butter
1 cup chopped leek
5 -6 cups chopped cauliflower
3 1/2 cups chicken or 3 1/2 cups vegetable stock
1/2 cup half-and-half
2 -3 tablespoons chopped fresh tarragon
5 -6 ounces crumbled blue cheese
salt and pepper

Steps:

  • Slowly cook leeks in butter until tender. Add cauliflower and stock. Simmer until very tender, 12-15 minutes.
  • Puree.
  • Add half-and-half and half of the tarragon. Simmer 3-4 minutes.
  • Stir in half the cheese, salt and pepper.
  • Serve with more blue cheese and tarragon on top.

Nutrition Facts : Calories 178.2, Fat 13.2, SaturatedFat 8.3, Cholesterol 35.4, Sodium 394.1, Carbohydrate 8.7, Fiber 2.5, Sugar 2.7, Protein 7.9

CAULIFLOWER, POTATO AND BLUE CHEESE SOUP



Cauliflower, Potato and Blue Cheese Soup image

Another delicious recipe from Donna Hay magazine. We had oregano paste, rather than fresh, so we just added some paste to the soup rather than cooking the sprigs.

Provided by The Normans

Categories     Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 sprigs oregano
1 brown onion, chopped
3 garlic cloves, crushed
900 g cauliflower, trimmed and roughly chopped
250 g potatoes, peeled and chopped
1 1/2 liters chicken stock
160 g blue cheese
sea salt and black pepper
1 cup single cream (pouring)

Steps:

  • Heat the oil in a medium suacepan over medium heat. Add the oregano sprigs and cook for 1-2 mins or until crisp. Set aside.
  • Add the onion and garlic and cook for 3-4 mins, or until golden.
  • Add the cauliflower and potato and cook, stirring, for a further 2 minutes.
  • Add the stock, increase heat to high and bring to the boil. Cook for 18-20 mins or until potato and califlower are tender.
  • Add half the cheese, salt and pepper and, using a hand blender, process until smooth.
  • Stir through the cream. Top with the oregano and remaining cheese to serve.

Nutrition Facts : Calories 2111.1, Fat 52.3, SaturatedFat 20.9, Cholesterol 80.8, Sodium 3041.6, Carbohydrate 347.8, Fiber 129.5, Sugar 129.8, Protein 143.9

CREAMY BROCCOLI CAULIFLOWER SOUP WITH BLUE CHEESE



Creamy Broccoli Cauliflower Soup With Blue Cheese image

Make and share this Creamy Broccoli Cauliflower Soup With Blue Cheese recipe from Food.com.

Provided by Parsley

Categories     Cauliflower

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1 large shallot, chopped
1/4 cup flour
5 1/2 cups vegetable broth or 5 1/2 cups chicken broth
1 large potato, peeled and diced small
1 bunch broccoli, stems removed and broken into flowerets
1 head cauliflower, broken into flowerets
1/8-1/4 teaspoon red pepper flakes
1/4 teaspoon white pepper
1/8 teaspoon paprika
1/8 teaspoon salt (or more)
6 ounces crumbled blue cheese
1/2 cup shredded mild cheddar cheese (or American) (optional)
1/2 cup milk or 1/2 cup half-and-half

Steps:

  • In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
  • Add flour and whisk briskly to form a roux. Slowly stir in broth.
  • Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
  • Using an immersion blender/blender/food processor, puree to desired consistency.
  • Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
  • Serve.

CAULIFLOWER-CHEESE SOUP



Cauliflower-Cheese Soup image

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

¾ cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
½ cup finely chopped celery
½ cup diced carrots
¼ cup chopped onion
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and pepper to taste
4 ounces shredded Cheddar cheese

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

CAULIFLOWER CHEESE SOUP



Cauliflower cheese soup image

Throw a new spin on this comforting classic by blending into a smooth and creamy soup

Provided by Good Food team

Categories     Lunch, Soup

Time 45m

Yield Serves 6 adults, or 4 adults and 4 kids

Number Of Ingredients 7

knob of butter
1 large onion, finely chopped
1 large cauliflower (about 900g/2lb), leaves trimmed and cut into florets
1 potato, peeled and cut into chunks
700ml vegetable stock (from a cube is fine)
400ml milk
100g mature cheddar, diced

Steps:

  • Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
  • Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

Nutrition Facts : Calories 188 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.82 milligram of sodium

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