Pureed Cauliflower Soup Recipes

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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

ROASTED AND PUREED CAULIFLOWER



Roasted and Pureed Cauliflower image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 8 serving

Number Of Ingredients 6

2 heads cauliflower, core removed, cut into florets
1 tablespoon olive oil
4 cups whole milk
1 teaspoon salt
1 tablespoon unsalted butter
1/2 bunch chives, minced for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.

CAULIFLOWER SOUP



Cauliflower Soup image

Make a quick and warming homemade cauliflower soup using an easy, nutritious recipe that yields a creamy soup with only milk and no cream.

Provided by Molly Watson

Categories     Side Dish     Dinner     Lunch     Soup

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon butter (plus 2 tablespoons for optional garnish)
1 onion (roughly chopped)
1/2 teaspoon sea salt (fine, plus more to taste)
2 cloves garlic (chopped)
1 head cauliflower (chopped)
2 cups chicken broth (or vegetable broth )
1/4 teaspoon white pepper (freshly ground, plus more to taste)
1/8 teaspoon nutmeg (freshly grated, plus more to taste)
1 to 2 cups milk (low-fat or whole)
Optional: 2 tablespoons finely chopped parsley

Steps:

  • Gather the ingredients.
  • In a large pot over medium heat, melt 1 tablespoon of the butter. Add the chopped onions and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning until the onions look starchy and a bit creamy, about 5 minutes. Add the chopped garlic and cook until fragrant, about 1 minute.
  • Add the chopped cauliflower, stir to combine, cover, and cook 3 minutes. Add the broth, bring the pot to a boil, and reduce the heat to maintain a steady simmer. Cook the soup until the cauliflower is tender to the bite, about 10 minutes.
  • Purée the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth. Be sure to place a kitchen towel over the blender to prevent potential burns if you don't want to wait for the soup to cool down.
  • Stir in the pepper and nutmeg. (Note: At this point, the soup may be cooled, covered, and frozen for up to four months.)
  • Add the milk and warm over medium-low heat until the soup is hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
  • Meanwhile, if you want to add a parsley-butter swirl, melt 2 tablespoons of butter and stir in the parsley.
  • Serve the soup hot, with a swirl of parsley butter on top, if you like.

Nutrition Facts : Calories 236 kcal, Carbohydrate 30 g, Cholesterol 24 mg, Fiber 6 g, Protein 11 g, SaturatedFat 6 g, Sodium 762 mg, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 3 g

CAULIFLOWER PUREE



Cauliflower Puree image

To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 5

1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 cup water or chicken stock, preferably homemade
2 to 3 tablespoons sour cream
1 tablespoon unsalted butter, softened
Coarse salt and freshly ground pepper

Steps:

  • Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
  • Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.

Nutrition Facts : Calories 148 g, Fat 9 g, Fiber 5 g, Protein 6 g

SIMPLE CAULIFLOWER SOUP



Simple Cauliflower Soup image

A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock.

Provided by ANYTHINGISPOSSIBLE

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

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons unsalted butter
1 onion, chopped
1 head cauliflower, broken into small florets
1 potato, peeled and diced
2 cups vegetable stock
2 cups milk
salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
  • Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 17.2 g, Cholesterol 16.7 mg, Fat 5.8 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 3.5 g, Sodium 156.6 mg, Sugar 7.2 g

CAULIFLOWER PUREE



Cauliflower Puree image

This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.

Provided by Nicholio

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 20m

Yield 4

Number Of Ingredients 3

salt to taste
1 head cauliflower, cut into florets
1 tablespoon butter

Steps:

  • Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
  • Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g

ROASTED CAULIFLOWER & RED PEPPER SOUP



Roasted Cauliflower & Red Pepper Soup image

When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

2 medium sweet red peppers, halved and seeded
1 large head cauliflower, broken into florets (about 7 cups)
4 tablespoons olive oil, divided
1 cup chopped sweet onion
2 garlic cloves, minced
2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
1/4 cup all-purpose flour
4 cups chicken stock
1 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Steps:

  • Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.

Nutrition Facts : Calories 193 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 601mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

FABULOUS ROASTED CAULIFLOWER SOUP



Fabulous Roasted Cauliflower Soup image

I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

Provided by TOZENUF

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

Time 1h20m

Yield 6

Number Of Ingredients 10

2 heads cauliflower, separated into florets
3 cloves garlic, chopped
2 shallots, chopped
1 tablespoon olive oil
3 cups chicken broth
1 cup water
1 bay leaf
1 teaspoon dried thyme
2 cups heavy cream
salt and pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
  • Roast in the preheated oven until toasted and tender, about 30 minutes.
  • When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
  • Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 15.8 g, Cholesterol 108.7 mg, Fat 31.8 g, Fiber 5 g, Protein 6 g, SaturatedFat 18.6 g, Sodium 91.3 mg, Sugar 5.2 g

CAULIFLOWER STALK PUREE WITH SPINACH - THE SUPER SOUP



Cauliflower Stalk Puree with Spinach - the Super Soup image

Save your cauliflower greens! They are edible! You may not expect much from a bowl of greens, but this soup is savory, delicious, and paleolithic. Garnish each serving with Parmesan cheese and parsley if desired.

Provided by Libby Asteak

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

Time 2h25m

Yield 4

Number Of Ingredients 9

5 cups chopped cauliflower stems and leaves
1 (14 ounce) can chicken broth
1 tablespoon minced garlic
1 teaspoon dried minced shallots
14 fluid ounces water, or as needed
2 tablespoons bacon drippings
¾ cup chopped onion
½ cup frozen chopped spinach, thawed and drained
salt and ground black pepper to taste

Steps:

  • Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. Cover pot and bring liquid to a simmer.
  • Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 11.5 g, Cholesterol 2.4 mg, Fat 0.5 g, Fiber 4.2 g, Protein 4.1 g, Sodium 564.6 mg, Sugar 4.9 g

CAULIFLOWER SOUP



Cauliflower Soup image

By mixing pureed cauliflower with just a few other ingredients, it's easy to whip up this delicious soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

3 tablespoons olive oil, plus more for frying
1 large head cauliflower, trimmed, halved, and cut into 1/4-inch slices (7 to 8 cups)
1 shallot, thinly sliced
5 to 6 cups Homemade Vegetable Stock , heated through
Coarse salt and pepper, to taste
1 cup 1/4-inch cubes brioche bread
Fresh flat-leaf parsley leaves, for garnish

Steps:

  • In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add cauliflower and shallot; cook, stirring occasionally, until cauliflower begins to lightly brown and is completely softened, 10 to 12 minutes.
  • Working in batches, transfer cauliflower and shallot to the jar of a blender. Add enough of the heated stock to easily blend and process until smooth. Pass through a fine mesh sieve or chinois and transfer to a medium saucepan. Bring to a simmer over medium heat; season with salt and pepper. Cook until heated through.
  • Fill a small skillet 1/4 inch high with olive oil; heat over medium heat. Add bread cubes and cook, stirring frequently, until bread is toasted. Transfer to a paper towel-lined plate to drain; season with salt and pepper. Add parsley leaves to skillet and cook until crisp; transfer to a paper towel-lined plate to drain.
  • Divide soup evenly between 4 bowls. Top with toasted bread cubes and fried parsley leaves; serve.

CAULIFLOWER-CHEDDAR SOUP



Cauliflower-Cheddar Soup image

This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago. I make it often and freeze in individual servings to reheat. You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed. I usually just puree it all in the soup pot with a hand blender.

Provided by LonghornMama

Categories     Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups water or 4 cups stock
2 cups chopped potatoes
1 head cauliflower, broken into flowerets
1 cup chopped onion
1 cup chopped carrot
3 garlic cloves, minced
1 1/2 cups shredded cheddar cheese (6 oz)
1 1/2 teaspoons salt
1/4 teaspoon dill
1/4 teaspoon dry mustard
1/8 teaspoon white pepper
3/4 cup milk

Steps:

  • Combine water/stock, potatoes, cauliflower, onion, carrot and garlic in large pot.
  • Bring to a boil.
  • Simmer 15 minutes or until vegetables are tender.
  • Remove from heat and let cool 20 minutes.
  • Puree in food processor or blender or use hand blender.
  • Return to pan and stir in remaining ingredients until cheese melts.

Nutrition Facts : Calories 163.9, Fat 8.2, SaturatedFat 5.1, Cholesterol 25.4, Sodium 618.7, Carbohydrate 15.4, Fiber 3.1, Sugar 3.4, Protein 8.7

PUREED MIXED VEGETABLE SOUP



Pureed Mixed Vegetable Soup image

The onion can be substituted with one leek or two large shallots (this is true for the variations, too) and the spinach with other leafy greens, such as chard, kale, watercress, or sorrel. For a soup with brighter color, the leafy greens are added in the last five minutes of cooking, just so they are given a chance to wilt.

Yield Serves 6

Number Of Ingredients 10

2 tablespoons unsalted butter
1 onion, peeled and coarsely chopped (1 cup)
1 to 2 garlic cloves, peeled (optional)
12 ounces russet potato (1 large or 2 small), peeled and cut into 1-inch chunks
6 ounces broccoli (1/2 head), trimmed, florets separated and stems cut into pieces
6 ounces carrots (2 medium), peeled and coarsely chopped
Coarse salt and freshly ground pepper
8 ounces fresh spinach (1 bunch), washed well and stems removed
3 to 4 cups Basic Chicken Stock (page 41), Vegetable Stock (page 56), or water
1/2 cup heavy cream or buttermilk (optional)

Steps:

  • Sweat aromatics Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until softened and translucent, about 3 minutes.
  • Add base vegetables and stock Add potato, broccoli, and carrots along with enough stock (or water) to just cover. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes. Add spinach and continue cooking until vegetables can easily be mashed with the back of a wooden spoon, about 5 minutes more.
  • Puree Reserve 1 cup liquid for thinning soup. Puree the rest of the contents in a blender, food processor, or food mill, working in batches as necessary (do not fill blender or processor more than halfway, and cover the lid with a kitchen towel while machine is running).
  • Finish soup Return puree to clean pot, and set over low heat; whisk in cream (or buttermilk), if using, and add enough reserved liquid to thin soup to desired consistency. Season with salt and pepper. Serve immediately, or let cool completely, then refrigerate in a covered container. Reheat over moderate heat, just to warm through, thinning with more liquid as necessary.
  • FOLLOW THE BASIC RECIPE, adding 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander when sweating the aromatics and using 1 pound cauliflower (1 head), trimmed and cut into 1-inch pieces and the same amount of potato for the base vegetables. Proceed with the recipe to simmer and puree. Serves 6.
  • TO MAKE THE SOUP, FOLLOW basic recipe to sweat the aromatics, then add 1 can (28 ounces) whole peeled tomatoes or 2 pounds fresh tomatoes, blanched and peeled (page 381), as the base vegetable, and 1 1/2 cups stock or water. Proceed with recipe, simmering tomatoes 10 minutes (they should be soft and beginning to fall apart). Puree and finish with heavy cream, if desired. (serves 4)
  • FOLLOW THE BASIC RECIPE, sweating 1 piece (1 inch) fresh ginger, peeled and thinly sliced, along with the onion and 1 small clove garlic. Then add 1 1/2 pounds carrots (8 medium), peeled and cut into 1/2-inch-thick rounds, as the base vegetable, and 4 cups water. Proceed with recipe to simmer and puree. Do not finish with cream or buttermilk. (serves 4)
  • FOLLOW THE BASIC RECIPE, sweating 3 medium leeks, white and pale-green parts only cut into 1/2-inch-thick half-moons (2 1/4 cups) and washed well (page 32), for aromatics, then adding 1 1/2 pounds russet potatoes (2 large), peeled and cut into 1-inch chunks (4 cups), for the base vegetable, and 3 1/2 cups stock or water. Proceed with recipe, simmering for about 15 minutes, then remove from heat. Puree, then add 3/4 cup each heavy cream and buttermilk. Thin with water or stock to reach desired consistency. Cool soup completely before refrigerating in an airtight container, up to 3 days; thin with stock or water as necessary before serving. (serves 6)
  • FOLLOW THE BASIC RECIPE, omitting garlic and sweating 1 Bosc pear, peeled, cored, and quartered, along with the onion. Then add stock or water and use 1 1/4 pounds winter squash (butternut, acorn, or kabocha), peeled, seeded, and cut into 1-inch chunks, for the base vegetable, and proceed with recipe to simmer until tender and puree. Finish with 1/2 cup buttermilk, if desired. (serves 4 to 6)
  • FOLLOW THE BASIC RECIPE to sweat the aromatics, then add 3 1/2 cups stock or water and bring to a boil. For the base vegetables, add 2 pounds fresh green peas, shelled (2 cups), and return to a boil, then reduce to a simmer and cook until bright green and tender, 2 to 3 minutes. Then stir in 1 pound (2 bunches) fresh flat-leaf spinach (in batches if necessary, stirring until each is wilted) and cook until wilted, 2 to 3 minutes. Puree and finish, thinning with water as desired, then season with 2 teaspoons fresh lemon juice along with salt and pepper. (serves 4)

CAULIFLOWER & CURRY PUREE



Cauliflower & Curry Puree image

This recipe was designed to show how salt can affect the finished item more than imagined, "how salt can reduce bitterness and enhance sweetness." Salt is added in increments, and again at the end until perfection is reached.

Provided by jane dough

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 medium cauliflower
2 tablespoons unsalted butter
1/2 teaspoon curry powder
1/2 cup milk
salt and pepper

Steps:

  • Chop the cauliflower fairly small.
  • Discard core.
  • Cook the cauliflower in 1 Tablespoon of the butter over medium heat until golden brown.
  • Add the curry powder.
  • Saute for five minutes, stirring regularly.
  • Add the milk and bring to the boil, stir regularly.
  • Add pinch of salt and generous pepper.
  • Drop the heat, and simmer for six minutes.
  • Remove from the heat.
  • Taste.
  • Add a pinch of salt, and retaste.
  • When cool enough, process in a blender or food processor until smooth.
  • Strain.
  • Stir in the remaining butter.
  • Taste.
  • Continuing tasting and salting until all traces of bitterness are gone, and the puree tastes flavorful and sweet.
  • Thin with milk, if necessary.

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

NO PUREE CAULIFLOWER SOUP



No Puree Cauliflower Soup image

I searched for a cauliflower soup recipe with no potatoes, and didn't call for any of the soup to be pureed. Since I couldn't find one online or through the recipe request, I put some together and came up with this recipe. It is the perfect side to any sandwich. Toss in some cooked, cubed ham, and you have a wonderful main dish!

Provided by ColCadsMom

Categories     Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (16 ounce) bag frozen cauliflower
1/2 cup onion, finely chopped
1 carrot, shredded (about 1/2 cup)
2 tablespoons olive oil
1 (8 ounce) can whole kernel corn, drained
2 tablespoons parsley, finely chopped
4 cups chicken broth
1/4 cup butter
3/4 cup flour
2 cups milk
2 cups half-and-half
1 teaspoon salt
1 teaspoon ground white pepper

Steps:

  • Cook cauliflower according to package directions, drain and chop into small pieces.
  • In a dutch oven, saute onions and carrots in oil until tender.
  • Stir in cauliflower, corn, and parsley.
  • Add chicken broth. Bring to a boil. Reduce heat and simmer 5 to 10 minutes.
  • In a saucepan over medium heat, melt butter. Whisk in flour. Gradually add milk and half and half. Cook, stirring continously until thickened. Do not allow to boil.
  • Carefully stir thickened mixture into chicken broth and vegetables in Dutch oven.
  • Add salt and pepper, then adjust seasonings to taste.

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From eatingwell.com


CREAMY ROASTED CAULIFLOWER SOUP - MINIMALIST BAKER RECIPES
2021-04-29 Instructions. Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper. Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.
From minimalistbaker.com


13 BEST PUREED SOUP RECIPES THAT WILL MAKE YOUR MEALS …
2021-11-30 13 Best Pureed Soup Recipes That Will Make Your Meals Better! 1. Irish Creamy Cauliflower Soup. A trendy puree soup is cauliflower soup. This recipe includes one head of cauliflower,... 2. Carrot & Ginger Soup Recipe. Carrots and ginger make a delicious puree soup recipe. Of course, you will want ...
From cookingchew.com


CURRIED CAULIFLOWER-POTATO SOUP RECIPE - RECIPES.NET
2022-03-24 Preheat the oven to 400 degrees F. Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
From recipes.net


SIMPLE CAULIFLOWER SOUP RECIPES PUREED : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Simple Cauliflower Soup Recipes Pureed : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


EASY CREAMY CAULIFLOWER SOUP • SALT & LAVENDER
2020-10-31 Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes or until it's starting to lightly brown. Stir in the garlic and cook for 30 seconds. Add in the broth, cauliflower, Italian seasoning, smoked …
From saltandlavender.com


RECIPE: PUREED CAULIFLOWER SOUP (POTAGE AU CHOU-FLEUR DE …
PUREED CAULIFLOWER SOUP (POTAGE AU CHOU-FLEUR DE PICARDIE) 1 onion, chopped 2 celery stalks, chopped 3 tablespoons butter 1 head cauliflower, broken into florets 2 tablespoons flour 4 cups vegetable stock 1 cup milk 3 to 4 tablespoons minced fresh chervil (or 1 1/2 to 2 tablespoons dried) Salt and pepper to taste
From recipelink.com


CREAMY CAULIFLOWER SOUP - GIMME SOME OVEN
2016-11-04 Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and continue to sauté for 1-2 more minutes, until fragrant. Add in the chopped cauliflower, vegetable stock, and thyme, and stir to combine.
From gimmesomeoven.com


EASY 3-INGREDIENT CAULIFLOWER SOUP RECIPE
2014-04-02 First of all, the soup really only needs 3 ingredients – cauliflower, salt and pepper (well, and water, if you’re counting that as an ingredient). Adding a high quality butter is highly recommended, but it’s actually delicious without the butter too– which means it can be made completely dairy free.
From toriavey.com


QUICK CREAM OF CAULIFLOWER SOUP RECIPE - THE SPRUCE EATS
2022-02-09 Add the cauliflower to the pot, stir to combine, cover and cook 3 minutes. Add the broth, bring to a boil, and reduce the heat to maintain a steady simmer. Cook until the cauliflower is very tender, about 10 minutes. Purée the soup with a hand-held immersion blender. Or whirl in a blender or food processor until smooth (place a kitchen towel ...
From thespruceeats.com


CREAMY CAULIFLOWER SOUP - CENTER FOR NUTRITION STUDIES
1 In a medium pot, sauté the onion in 1 Tbsp of vegetable broth over medium heat for 5 minutes or until slightly translucent. 2 Add the rest of the ingredients, bring to a boil, and cook for 8-10 minutes or until the cauliflower is soft. 3 Using an immersion blender or a regular blender, process until smooth. 4 Serve with chives or cilantro ...
From nutritionstudies.org


CAULIFLOWER SOUP RECIPE- COOKING MADE HEALTHY
2021-10-27 Add the cauliflower, garlic, chopped onion, chicken broth, fresh thyme, bay leaf, salt, and pepper to the instant Pot. Cook on high pressure for 8 minutes. Quick release the pressure, open the pot and add milk. Use an immersion blender to blend the soup or put the soup in a blender until smooth.
From cookingmadehealthy.com


PUREED CAULIFLOWER SOUP RECIPE GETS MAGIC FROM ITS GARNISH - THE ...
2020-10-11 Add the cauliflower and onion to the pot. Cook, stirring, until the cauliflower begins to soften, about 10 minutes. Add the water and salt, bring to a …
From washingtonpost.com


CREAMY ROASTED CAULIFLOWER SOUP - IN FINE TASTE
2021-01-06 Once roasted, place cauliflower and onion in a large pot. Squeeze the roasted garlic out of their skins and add to the pot. Cover with chicken or vegetable broth, water, and milk and bring to a simmer for 20 minutes. Transfer to a blender (or use an immersion blender) and blend soup until thick and creamy. Season with salt and pepper to taste.
From infinetaste.com


A COLLECTION OF PUREED SOUPS {CURRIED CAULIFLOWER POTATO SOUP …
Creamless Cream of Tomato Soup (leave out the pasta) Creamy Kabocha Soup with Lemongrass Cuban Black Bean Soup Curried Carrot and Sweet Potato Soup Thai Coconut Curry Lentil Soup (pureed) Bella's Carrot, Orange and Fennel Soup White Bean with Cauliflower Soup Smoothies are another great way to get nutrition on a liquid diet or pureed food diet:
From en.petitchef.com


GLUTEN-FREE VEGAN CAULIFLOWER AND POTATO SOUP RECIPE
2022-06-09 Gather the ingredients. Sauté the onion and garlic in the vegan margarine or olive oil in a large soup or stock pot over medium heat, for 3 to 5 minutes, or until the onions and garlic are almost soft. Add the diced potato and chopped cauliflower and cook for a few more minutes, stirring frequently.
From thespruceeats.com


VEGAN CAULIFLOWER SOUP (CREAMY - THE SIMPLE VEGANISTA
How To Make Vegan Cauliflower Soup. Prep: Start by prepping the onion and garlic. Cut the cauliflower into florets. Saute: In a heavy bottom pan, saute the onion with butter for 5 – 6 minutes, add the garlic and cook 1 minute more. Add remaining ingredients: Add the cauliflower, thyme, salt, pepper and water.
From simple-veganista.com


VEGAN CAULIFLOWER PUREED SOUP RECIPE - BETHENNY FRANKEL
2022-02-01 Add the cauliflower, thyme, salt and pepper, and broth. Bring the soup to a boil, cover, reduce heat, and simmer, stirring occasionally, for 15-20 minutes. Stir in the milk and lemon. Turn the heat off and let the soup sit for 10 minutes to cool. Using an immersion blender, puree the soup until smooth and creamy.
From bethenny.com


PUREED CAULIFLOWER SOUP - THE BIKINI CHEF
When my friend, Peggy Sweeney McDonald, wanted to come on my show, The Bikini Lifestyles Show, to talk about her new web TV show, Savoring the Sweetness, of course, I said “yes” right away. Not only has Peggy become a dear friend who happens to be a fellow Southern Belle, she is always bubbling with...
From thebikinichef.com


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