Cream Of Cauliflower Cheese Soup Recipes

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CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

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

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

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.

CREAM OF CAULIFLOWER AND CHEDDAR SOUP



Cream of Cauliflower and Cheddar Soup image

Make and share this Cream of Cauliflower and Cheddar Soup recipe from Food.com.

Provided by ChrysalisUnfurled

Categories     Cheese

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1/2 cup chopped onion (1large)
3 cups coarsley chopped fresh cauliflower
1 (10 ounce) can condensed chicken broth (I use bulk 1 1/2 cups)
1/4 cup all-purpose flour
2 1/4 cups milk
1 1/4 cups shredded cheddar cheese (6 oz., medium or old)
pepper
parsley
crouton

Steps:

  • Melt butter in large saucepan, saute onion until tender.
  • Stir in cauliflower and chicken broth.
  • Cover, reduce heat and simmer 12-15 minutes or until cauliflower is tender.
  • Combine flour and milk (shake together in a jar).
  • Add to saucepan. Cook and stir over medium heat until mixture boils and thickens.
  • Remove from heat. Add cheese and stir until melted.
  • Add pepper and parsley to taste.
  • Serve with croutons.

Nutrition Facts : Calories 239.2, Fat 15.6, SaturatedFat 9.7, Cholesterol 48.2, Sodium 531.9, Carbohydrate 12.9, Fiber 1.6, Sugar 2.1, Protein 12.7

CREAM OF CAULIFLOWER CHEESE SOUP



Cream of Cauliflower Cheese Soup image

I love this soup! My kids like it pureed really smooth, but I tend to like it a little "lumpier." You can puree it as smooth as you like.

Provided by Parsley

Categories     Cauliflower

Time 25m

Yield 10 serving(s)

Number Of Ingredients 12

2 heads cauliflower, washed and broken into flowerets
1/2 cup chopped onion
1 garlic clove, minced
water
3 vegetable bouillon cubes
4 ounces reduced-fat cream cheese, softened (or use regular)
1 cup half-and-half (or evaporated milk)
1/4-1/2 teaspoon salt, to taste
1/2 teaspoon pepper
1/2 teaspoon paprika
2 teaspoons parsley
2 cups shredded cheddar cheese or 2 cups shredded American cheese

Steps:

  • Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
  • Lower heat medium.
  • Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
  • Add in shredded cheese; stir frequently until heated through and cheese is melted.
  • Remove from heat. Puree in batches in blender or food processor. Serve.

Nutrition Facts : Calories 181.9, Fat 12.4, SaturatedFat 7.8, Cholesterol 39, Sodium 277, Carbohydrate 9.3, Fiber 3.1, Sugar 3.3, Protein 9.9

CHEESY CAULIFLOWER SOUP



Cheesy Cauliflower Soup image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 10 servings

Number Of Ingredients 13

4 thin slices bacon, cut into small bits
1 white onion, finely diced
1 head cauliflower, broken into small florets
1/2 teaspoon Cajun spice, or more to taste
Kosher salt and freshly ground black pepper
8 cups (2 quarts) low-sodium chicken broth
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half
3 cups grated Monterey Jack cheese, plus more for serving
1/4 cup sour cream
2 tablespoons minced fresh parsley, plus more for serving

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-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

CREAM OF CAULIFLOWER SOUP II



Cream of Cauliflower Soup II image

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

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

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

CAULIFLOWER-AND-CHEDDAR SOUP



Cauliflower-and-Cheddar Soup image

Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 7

3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
4 cups low-sodium chicken broth, plus more if desired
5 1/2 ounces sharp white cheddar, grated (1 1/2 cups)
Coarse salt and ground pepper
1/8 teaspoon cayenne pepper

Steps:

  • In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
  • In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.

Nutrition Facts : Calories 212 g, Fat 16 g, Fiber 3 g, Protein 12 g, SaturatedFat 10 g

CAULIFLOWER CHEDDAR SOUP



Cauliflower Cheddar Soup image

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

1 medium head cauliflower, broken into florets
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
1 chicken bouillon cube
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
2 cups shredded cheddar cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon each cayenne pepper, curry powder and white pepper
Minced fresh parsley, optional

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.

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