Creamy Cauliflower And Gruyere Soup Recipes

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CREAM OF CAULIFLOWER SOUP WITH GRUYERE CHEESE



Cream of Cauliflower Soup With Gruyere Cheese image

Make and share this Cream of Cauliflower Soup With Gruyere Cheese recipe from Food.com.

Provided by lazyme

Categories     Cauliflower

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
2 leeks, chopped
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 tablespoon garlic, crushed
1 tablespoon fresh thyme or 1 teaspoon dried thyme
3 lbs cauliflower, small florets
4 cups chicken broth
1 cup whipping cream
1 1/2 cups gruyere cheese, finely grated
1 pinch cayenne
chives, finely chopped

Steps:

  • Heat oil in heavy large pot over medium heat.
  • Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes.
  • Add cauliflower and saute until just soft, about 10 minutes.
  • Add chicken broth.
  • Bring to boil; reduce heat, cover and simmer 16 minutes.
  • Add cream and simmer 15 minutes.
  • Working in batches, puree soup in blender until smooth.
  • Return soup to pot and bring to simmer.
  • Whisk in Gruyere cheese and cayenne.
  • Season soup to taste wtih salt and pepper.
  • Ladle inot bowls.
  • Sprinknle with chives, if desired, and serve.

CREAMY CAULIFLOWER AND GRUYERE SOUP



Creamy Cauliflower and Gruyere Soup image

Make and share this Creamy Cauliflower and Gruyere Soup recipe from Food.com.

Provided by ddav0962

Categories     Lunch/Snacks

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 onion, roughly chopped
1 celery rib, chopped
1 small cauliflower, about 2lbs, cut into small pieces
3 quarts vegetables or 3 quarts chicken stock
1 cup heavy cream
2 cups gruyere cheese, grated (plus extra for serving)
sea salt & freshly ground black pepper
chopped parsley, and toasted wholewheat bread to serve

Steps:

  • Heat the butter in a saucepan over high heat. Add the onion and celery and cook for 5 minutes, until the onion has softened but not browned.
  • Add the cauliflower pieces and stock and bring to a boil. Allow to boil for 25-30 minutes, until the cauliflower is really soft and breaking up in the stock.
  • Transfer the mixture to a food processor or blender and process the mixture in batches until smooth. Return the puree to a clean saucepan. Add the cream and cheese and cook over low heat, stirring constantly, until the cheese has all smoothly melted into the soup.
  • Season to taste with a little sea salt and black pepper. Serve sprinkled with chopped parsley and extra gruyere, with buttered wholewheat toast on the side.

Nutrition Facts : Calories 508.4, Fat 45.5, SaturatedFat 27.6, Cholesterol 156.2, Sodium 283.7, Carbohydrate 8, Fiber 1.9, Sugar 2.9, Protein 19

CREAMY CAULIFLOWER WITH GINGER SOUP



Creamy Cauliflower With Ginger Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

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

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 small head cauliflower, cut into large florets
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon ground ginger
½ teaspoon ground turmeric
⅛ teaspoon saffron threads
½ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: 1 seared sea scallop for each bowl of soup*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 6.6 g, Cholesterol 76.1 mg, Fat 11.6 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 84.6 mg, Sugar 1.9 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

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.

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 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.

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Top Asked Questions

What is the best way to cook cauliflower for Soup?
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.
How to cook cauliflower on the stove with cheese?
Directions In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted.
How to cook cauliflower in a Dutch oven?
— Doris Watt Davis, Hellertown, Pennsylvania 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.

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