Creamy Cauliflower Soup With Feta Recipe Mm100

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WINNING CREAM OF CAULIFLOWER SOUP



Winning Cream of Cauliflower Soup image

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

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional

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 WHIPPED FETA AND MASHED CAULIFLOWER MASH RECIPE



Creamy Whipped Feta and Mashed Cauliflower Mash Recipe image

Creamy Whipped Feta and Mashed Cauliflower Mash recipe is a great lighter alternative to mashed potatoes for your dinner table. The whipped feta and chives make it that little bit fancy, ensuring your guests will be delighted.

Provided by Donna

Categories     Side Dish

Time 15m

Number Of Ingredients 9

1 medium head cauliflower, (cut into florets)
2 tbsp salted butter
1/4 cup Greek yogurt
1/2 cup Danish feta, (crumbled)
2 green onions, (sliced)
2 tbsp fresh chives, (chopped)
2 tbsp fresh parsley, (chopped)
milk to taste
salt and pepper to taste

Steps:

  • Place the cauliflower in a steamer over boiling water and steam until tender, about 10 minutes
  • Pop the steamed cauliflower into a large bowl with the butter, greek yogurt and feta and blitz with a handheld blender until creamy. Alternatively pop into the food processor and process until smooth, or use a handheld masher (although the results won't be as smooth)
  • Add in the green onions, chives and parsley and mix well to combine
  • Salt and pepper to taste. If a creamier result is needed, then add in some milk until you reach the desired consistency. Serve and enjoy

Nutrition Facts : Calories 83 kcal, Carbohydrate 6.5 g, Protein 4.8 g, Fat 4.8 g, SaturatedFat 3.2 g, Cholesterol 17 mg, Sodium 188 mg, Fiber 2.6 g, Sugar 3.3 g, ServingSize 1 serving

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

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 ROASTED CAULIFLOWER SOUP



Creamy Roasted Cauliflower Soup image

This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

Provided by Cookie and Kate

Categories     Soup

Time 1h10m

Number Of Ingredients 10

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant 1/4 teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Steps:

  • Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
  • Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
  • Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
  • Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
  • Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
  • Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Nutrition Facts : ServingSize 1 bowl (recipe based on total of 3/4 teaspoon salt and regular-not low-sodium-vegetable broth), Calories 227 calories, Sugar 7.7 g, Sodium 1043.7 mg, Fat 17 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 5.3 g, Protein 5 g, Cholesterol 15.3 mg

CAULIFLOWER SOUP



Cauliflower Soup image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 14

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 cauliflower head, cored and roughly chopped
2 tablespoons finely minced fresh parsley
8 cups low-sodium chicken broth or stock
6 tablespoons all-purpose flour
2 cups whole milk
1 cup half-and-half
1 to 2 teaspoons salt (or to taste)
Ground black pepper
1 heaping cup sour cream, at room temperature
Warm rolls or crusty bread, for serving

Steps:

  • Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
  • Add the parsley, and then add the chicken broth and simmer for 10 minutes.
  • Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
  • Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
  • Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
  • You will love everything about this.

CREAMY CAULIFLOWER SOUP WITH FETA



Creamy Cauliflower Soup With Feta image

This is from the Montreal Gazette. I do plan on making this since I've been in the mood for soup lately. It's from the Best Comfort Food Recipes by Johanna Burkhard.

Provided by Studentchef

Categories     Cauliflower

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium leek, white and light green partd only, sliced
5 cups small cauliflower florets (about 1 small head)
1 cup peeled diced potato (about 1 medium)
2 cups chicken stock
1 cup 10% cream or 1 cup milk
2 tablespoons chopped fresh dill or 2 tablespoons flat leaf parsley, plus extra for garnish
salt & freshly ground black pepper
1/2 cup crumbled feta cheese

Steps:

  • Cut off the dark green top of the leek, cut down the centre almost to the root end, slice and immerse in cold water to remove any dirt.
  • Drain in a colander or dry in a salad spinner.
  • Combine leek, cauliflower, potato and stock in a large saucepan and heat to boiling over medium-high heat, then lower heat to low, cover and simmer for 25 minutes or until vegetables are tender.
  • Let cool slightly, then puree in batches until smooth in food processor or blender.
  • Return to saucepan, stir in cream and dill, and season with salt and pepper.
  • Reheat until hot, but do not let boil or soup may curdle.
  • Serve in heated bowls, each topped with some of the cheese and dill.

Nutrition Facts : Calories 247.3, Fat 12.9, SaturatedFat 7.6, Cholesterol 42.7, Sodium 452.6, Carbohydrate 24, Fiber 3.9, Sugar 6.5, Protein 11.2

CREAMY CAULIFLOWER SOUP



Creamy Cauliflower Soup image

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

3 tablespoons butter
1 cup chopped onion
1 cup diced carrot
1 teaspoon salt (divided, or to taste)
¼ cup chopped Italian parsley
1 teaspoon minced garlic
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
1½ pounds fresh cauliflower florets (from one good-sized head of cauliflower)
1½ cups whole milk (can use 2% milk for a lighter soup)
1 cup shredded sharp cheddar cheese
freshly ground black pepper ( to taste)
a few shakes of hot sauce (like Tabasco, optional)

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

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