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
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 SOUP
This is a wonderful fall or winter comfort food. The recipe can use either cauliflower or broccoli. UPDATE: I need to mention that I usually reserve some of the cauliflower pieces on the side before I blend, so I get a mixture of creaminess as well as some chunky pieces as an end result. You may want to try this.
Provided by Axe1678
Categories Cauliflower
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop cauliflower and leeks.
- Simmer cauliflower and leeks in broth for 30 minutes.
- Blend in blender to desired consistency.
- Melt butter in deep skillet and add flour.
- Gradually add milk while whisking until thick.
- Add all and season 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
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.
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
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
CREAM OF CAULIFLOWER SOUP
Cauliflower soup is awesome for so many reasons: it's easy to make, wholesome, delicious, and super low-carb. This one, from Carb Manager's Keto Diet Cookbook is a great base with subtle flavor that you can easily customize to take on other flavors if you want. You can add spices, like curry powder, cumin, and turmeric, to give it an Indian flair, or pesto for an Italian twist. Here's what the Carb Manager's Keto Diet Cookbook has to say about it:"Delicious, sweet cauliflower is sautéed with diced onions and celery, simmered gently with heavy cream and pureed to smooth perfection. The key to allowing the soup's flavor to develop properly is to be sure not to brown the onions and celery, but to sweat them instead. This means cooking them on a lower heat until they are translucent. Using frozen cauliflower rice is very convenient and recommended. If your blender has a soup setting, use it for a silky texture."[Reprinted with permission from Carb Manager's Keto Diet Cookbook by Carb Manager, Page Street Publishing Co. 2020. Photo credit: Becky Winkler.]To read our full cookbook review click here.
Provided by Keto-Mojo
Number Of Ingredients 11
Steps:
- Heat a medium-sized stockpot over medium-high. When the pot is hot, add the oil and let it heat until shimmering. Add the onion and celery and turn the heat down to medium. Stir and cook until the vegetables are translucent, 3 to 4 minutes. Add the kosher salt and stir well.
- Add the cauliflower rice and cook until fully defrosted if using frozen and slightly translu-cent if using fresh. Then add the heavy cream and water. Bring the mixture to a gentle boil.
- As soon as it comes to a boil, place the hot mixture into a blender and blend on high until very smooth (you can also use an immersion blender). If your blender has a soup setting, use that to puree. Taste the soup, adding more salt to taste.
- Place the pine nuts and sunflower seeds in a dry, small, nonstick sauté pan. Heat over medium heat and toast the nuts until browned, about 1 to 2 minutes. Mix in the chia seeds and parsley.
- Divide the soup between four bowls and top with the toasted nut topping.
CREAMY CAULIFLOWER SOUP
This Creamy Cauliflower Soup tastes delightfully indulgent but a wholesome, low-calorie choice. A great year-round soup but especially satisfying in the cooler fall and winter months.
Provided by Valerie Brunmeier
Categories Main Course Soup
Time 45m
Number Of Ingredients 13
Steps:
- Melt butter in a Dutch oven over MEDIUM heat. Add the onions and carrots and cook, stirring for a few minutes until carrots are fork tender and the onion is translucent. Add ½ teaspoon salt, the parsley, and the garlic and cook and stir for another minute.
- Add the flour and cook for 2 minutes. Slowly pour in the chicken broth, stirring as you add it. Increase the heat to MEDIUM-HIGH and and cook the mixture until it comes to a boil, stirring occasionally. Reduce the heat to LOW and simmer for about 2 or 3 minutes or until it begins to slightly thicken.
- Add the cauliflower and return to a low boil. Reduce the heat to LOW and place the cover on the Dutch oven. Cook for 20 minutes or until the cauliflower is very tender.
- Remove the pot from the heat and puree the mixture with an immersion blender or in batches in a blender or food processor, returning to the Dutch oven when you reach the desired consistency.
- Return the pot to the stove and over LOW heat, add the milk and simmer for 5 minutes. Add the cheese and cook and stir until the cheese is completely melted. Add remaining ½ teaspoon salt and taste. Season with additional salt, if needed, freshly ground black pepper, and a few shakes of hot sauce, if desired.
Nutrition Facts : Calories 189 kcal, Carbohydrate 14 g, Protein 10 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 509 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CURRIED CREAM OF CAULIFLOWER SOUP
A rich and filling soup, perfect for cold winter nights.
Provided by Allyson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
- Roast cauliflower in preheated oven until browned, about 25 minutes.
- Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
- Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
- Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.1 g, Cholesterol 89.9 mg, Fat 32.7 g, Fiber 4.8 g, Protein 5.4 g, SaturatedFat 16.9 g, Sodium 1390.9 mg, Sugar 5.7 g
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
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
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