Creamy Cauliflower Soup Recipes

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CREAMY CAULIFLOWER SOUP



Creamy Cauliflower Soup image

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

Steps:

  • In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

EASY CREAM OF CAULIFLOWER SOUP



Easy Cream of Cauliflower Soup image

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

4 cups cauliflower florets
4 tablespoons butter or 4 tablespoons margarine
1 small yellow onion, minced
2 tablespoons flour
2 cups chicken stock (can use vegetable if preferred)
1 cup milk (or half & half or cream, whatever works for you)
3 ounces cream cheese with garlic and herbs

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

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.

CREAMY CAULIFLOWER SOUP



Creamy Cauliflower Soup image

That's why I love soup. You can do almost anything with them. If you want this soup heartier, set aside some chunked, cooked veggies. Then add them back to the pot with the pureed veggies.

Provided by VickyJ

Categories     Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups water, plus
3 cups vegetable broth
4 cups cauliflower, chopped
2 cups sliced carrots
1/2 cup chopped onion
2 tablespoons chopped parsley
salt
white pepper

Steps:

  • In a 5-quart saucepan, add all ingredients except salt and white pepper.
  • Cover and simmer until vegetables are tender (about 20 minutes).
  • Strain off and reserve most of the liquid.
  • Place vegetables in a food processor and puree.
  • Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

Nutrition Facts : Calories 41.1, Fat 0.3, SaturatedFat 0.1, Sodium 55.6, Carbohydrate 9, Fiber 2.9, Sugar 4, Protein 1.9

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

SLOW COOKER CREAMY CAULIFLOWER SOUP



Slow Cooker Creamy Cauliflower Soup image

This creamy cauliflower soup made in the slow cooker is tasty and warming; perfect for those cold winter days.

Provided by Traci R. Strand-King

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

Time 2h15m

Yield 6

Number Of Ingredients 7

4 cups chopped cauliflower
2 cups water
1 (8 ounce) package processed American cheese spread
1 (8 ounce) package cream cheese, cubed
½ cup dry potato flakes
1 ½ teaspoons garlic, minced
salt and ground black pepper to taste

Steps:

  • Combine cauliflower and water in a saucepan over medium-high heat and bring to a boil. Remove from heat and set aside.
  • Heat a slow cooker on Low. Pour in cauliflower and water. Add processed American cheese spread and cream cheese; stir well to be sure cheese is dissolved and mixed through the cauliflower. Add potato flakes and garlic. Mix well. Season with salt and pepper.
  • Cover the slow cooker and cook on Low for 2 to 3 hours.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 11.3 g, Cholesterol 61.6 mg, Fat 21 g, Fiber 1.9 g, Protein 10.6 g, SaturatedFat 13.2 g, Sodium 769.7 mg, Sugar 1.8 g

CREAMY CAULIFLOWER SOUP



Creamy Cauliflower Soup image

Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

2 1/2 cups low-sodium chicken broth
1 head cauliflower, cut into florets
Kosher salt and ground pepper
8 small cauliflower leaves (or 2 large leaves, coarsely chopped)
1/4 teaspoon extra-virgin olive oil

Steps:

  • Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
  • Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 5 g, Protein 8 g, Sodium 435 g

CREAMY CAULIFLOWER SOUP WITH GREENS



Creamy Cauliflower Soup with Greens image

Keep it simple: A head of cauliflower whirled in a blender with collard greens becomes a virtuous soup, ready in 20 minutes. The cauliflower's texture makes this dairy-free soup creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Yield Makes 8 cups

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
Sea salt
1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
4 1/2 cups filtered water
1/4 cup chopped fresh dill, plus more for garnish
5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped
Freshly ground black pepper

Steps:

  • Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
  • Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
  • Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.

CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL



Creamy Cauliflower Soup With Rosemary Olive Oil image

This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.

Provided by Lidey Heuck

Categories     dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 cup olive oil
4 (4-inch) sprigs fresh rosemary
2 tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced (about 1 tablespoon)
1 quart low-sodium vegetable stock, plus more as needed for reheating
1 medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
Freshly grated zest of 1 lemon, for serving
3 cups diced rustic country bread (3/4-inch pieces)

Steps:

  • Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
  • Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
  • Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
  • Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
  • Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
  • Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.

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