CREAMY CHEESY CAULIFLOWER SOUP
Make and share this Creamy Cheesy Cauliflower Soup recipe from Food.com.
Provided by Rita1652
Categories Lunch/Snacks
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Put cauliflower and onion soup mix in pot and cover with cold water, Bring to boil and simmer till softened, about 10 minutes.
- While cauliflower is simmering, melt butter in a micro proof bowl and stir in flour add milk and stir.
- When cauliflower is soft blend in blender with the white sauce to puree.
- Making sure to use all the liquid.
- Put back into stock pot and add cheeses stirring to melt.
- Add seasonings.
- Add more water or milk to thin if needed simmer 5 more minutes.
- Serve with a green salad.
Nutrition Facts : Calories 168.9, Fat 11.6, SaturatedFat 7.2, Cholesterol 33.2, Sodium 561, Carbohydrate 10.7, Fiber 1.9, Sugar 1.7, Protein 6.6
CREAMY CHEESY CAULIFLOWER SOUP
I was craving a yummy stick to your ribs soup and this one fits the bill...great for a cold night. I served it with quesadillas.
Provided by skinnychef
Categories Cauliflower
Time 40m
Yield 7-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter over medium. Saute garlic in butter over medium heat for 1 minute. Add cauliflower, stock, and water and bring to a boil over high heat. Boil for 5 minutes and add potatoes. Boil for another 20-25 minutes, or until all vegetables are very soft (fork goes right through them). Blend with immersion blender or blend in batches in blender. Add fat free half and half and heavy cream and stir. Add cheeses and lower to low heat, stir until melted. Add nutmeg, taste and season with salt and pepper. I would make some homemade croutons and serve the soup with two floating on top.
Nutrition Facts : Calories 288.7, Fat 18.8, SaturatedFat 11.1, Cholesterol 59.4, Sodium 428.7, Carbohydrate 17.8, Fiber 3.6, Sugar 6.2, Protein 14
CHEESY CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 10 servings
Number Of Ingredients 13
Steps:
- In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
- Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
- Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
- In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
- Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
- Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.
CHEESY CAULIFLOWER SOUP
When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. -Ruth Worden, Mossena, New York
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.
Nutrition Facts : Calories 274 calories, Fat 17g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein.
CHEESY CAULIFLOWER SOUP
A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!
Provided by CindiU
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
- Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
- Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 27.3 g, Cholesterol 57.2 mg, Fat 18.1 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 11 g, Sodium 1417.1 mg, Sugar 8.3 g
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