CREAMY ROASTED GARLIC CAULIFLOWER SOUP
This creamy roasted garlic cauliflower soup is low in fat and carbs but packed with flavour and nutrition. Once the garlic is roasted, it can be ready in about 20 minutes. It's thick, creamy, rich in flavour and perfect for dunking crispy bread in.
Provided by Deryn Macey
Categories Soup
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cut the tops of the bulbs of garlic so each clove is slightly exposed. Place each bulb on a small piece of tinfoil then drizzle 1/4 tsp of olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.
- Add the onion and carrot to a soup pot with a splash of the vegetable stock and cook until starting to soften, about 5-6 minutes.
- Add the cauliflower, stock, rosemary and thyme. Squeeze the roasted garlic out of the bulbs and add to the pot.
- Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.
- Carefully pour into a blender an mix until smooth and creamy.
- Season with salt and pepper.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 72 calories, Fat 0.5 g, Carbohydrate 16 g, Fiber 4 g, Protein 3 g
CREAMY CAULIFLOWER AND GARLIC SOUP
A handful of ingredients and a few simple steps makes creamy cauliflower and garlic soup one of the easiest and tastiest soups ever.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 45m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large stockpot over medium heat.
- Add cauliflower, onion, and garlic and sauté until the vegetables have caramelized (roughly 15 minutes).
- Add stock and reduce the heat to medium-low and simmer for about 20 minutes or until the cauliflower florets are soft and tender.
- Puree the mixture in a blender until smooth. Add some water to get it going in the blender. Then, pour the soup back into the pot.
- Stir in the cream and Parmesan cheese and simmer for 1-2 minutes.
- Season with salt and pepper to taste.
- Top with optional toppings and serve immediately.
Nutrition Facts : ServingSize 1 cup of soup, Calories 122 calories, Sugar 5.5 g, Sodium 806.1 mg, Fat 6.6 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 3.2 g, Protein 5.2 g, Cholesterol 4.2 mg
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
- In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
- In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
- Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.
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.
CREAMY CAULIFLOWER SOUP
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
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 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
CREAMY CAULIFLOWER-GARLIC SOUP
I love cauliflower and I love garlic so this was a no-brainer for me when I found it in the 12/2004 issue of Sunset magazine. The roast garlic gives this soup a wonderful, mellow flavor. This makes a large amount of soup so it's perfect for a dinner party or holiday meal.
Provided by Hey Jude
Categories Cauliflower
Time 1h25m
Yield 3 quarts, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- With a sharp knife, cut top 1/2 off garlic head (off the pointy part of the head). Set garlic on a sheet of foil and top with butter. Gather sides of foil up and pinch together to form a loose, sealed pouch.
- Bake garlic in a 400° oven until garlic is soft when pressed, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.
- Meanwhile, cut cauliflower heads into 1-inch florets, discard leaves and stems. In a 4 to 5-quart pan, combine cauliflower and broth. Cover, bring to a simmer over high heat, then reduce heat and simmer until cauliflower is very tender when pierced, 12 to 15 minutes.
- Squeeze garlic cloves from papery skins into pan with cauliflower and broth; pour in cream. Working in batches, transfer to a blender and whirl until smooth (I use an immersion blender at this point). Return soup to pan and add the nutmeg and salt and pepper to taste.
- Set pan over medium-low heat and stir occasionally until hot. Pour into a large bowl or tureen and sprinkle with chives.
Nutrition Facts : Calories 103.8, Fat 5.8, SaturatedFat 3.5, Cholesterol 19.4, Sodium 65.5, Carbohydrate 11.5, Fiber 4.5, Sugar 4.2, Protein 4.1
MOM'S EXCELLENT CREAMY CAULIFLOWER SOUP
Make and share this Mom's Excellent Creamy Cauliflower Soup recipe from Food.com.
Provided by rwwest
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- salt to taste In a large stock pot, saute onion, garlic, celery, and carrots till tender.
- Add stock or water to pan with potato cubes, cauliflower and banana pepper.
- Bring to a boil and simmer for 20 minutes, or till vegetables are tender.
- At this point, add seasonings, except salt. Taste for heat, and if ok, remove banana pepper now.
- If you like it hotter, leave till desired heat is achieved, remembering that reheating the soup will make it hotter each time. Next, add the milk and heat to a slow simmer.
- Now, add the cheese. I use 1-2 cups of Velveeta, and or sharp cheddar cheese shredded, and stir in until melted.
- Now salt to taste and serve.
- NOTES : If a banana pepper is unavailable, use crushed red pepper flakes.
- I also add shredded sharp cheddar cheese with the Velveeta.
- I also like the caraway flavor and add more than my Mom does.
Nutrition Facts : Calories 441.4, Fat 20.9, SaturatedFat 10.3, Cholesterol 54, Sodium 727.9, Carbohydrate 39.9, Fiber 5, Sugar 15.8, Protein 24.7
CAULIFLOWER AND ROASTED GARLIC SOUP
To prime everyone's palate for creative comfort food, serve this hearty roasted garlic-infused soup garnished with cauliflower florets for your first course at Thanksgiving or a fall dinner party.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
- Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
- Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
- Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.
CREAMY ROASTED GARLIC CAULIFLOWER SOUP
Cozy up for a cold-weather classic with a bowl of our Creamy Roasted Garlic Cauliflower Soup. Add more flavor with thick cut bacon and KRAFT Parmesan Cheese. Our roasted garlic cauliflower soup is perfect comfort food that keeps you full and warm.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h35m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Cut 1/2-inch-thick slice off top of garlic head, exposing tops of all cloves; place, cut side up, on sheet of foil. Drizzle with oil. Wrap garlic head in foil.
- Bake 40 min. or until garlic is very soft; cool.
- Meanwhile, cook and stir bacon in Dutch oven or small stockpot until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan. Add onions to reserved drippings; cook 5 min. or until crisp-tender, stirring frequently.
- Squeeze pulp from garlic cloves into Dutch oven. Add all remaining ingredients; mix well. Bring to boil; simmer on medium-low heat 30 min. or until potatoes are tender, stirring occasionally.
- Blend soup, in small batches, in blender until smooth. Serve topped with bacon.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
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