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
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.
ADAM'S FAVORITE CREAMY-CHEESY CAULIFLOWER SOUP
I use a large head of cauliflower because Adam thinks that this is the main course as well as appetizer and bed time snack. Normal people would only use about 3 cups of flowerettes (1/2 large head), if you cut back the cauliflower you may want to adjust the stock slightly. Serve this with warm buns.
Provided by less2saw
Categories Cauliflower
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Break the cauliflower down into small flowerettes, chop some of the stems up into bite size pieces.
- Set the stock on the stove to boil.
- Add the chopped onions to the broth and season with salt and pepper. Let this boil until the onions are transparent.
- Add the cauliflower flowerettes and turn the heat down to a simmer. Cover the pot and keep at a simmer.
- Meanwhile, make a roux of the flour and butter over medium-low heat. Cook this while whisking until the flour slightly changes color (whisk constantly so it doesn't burn, and make sure it doesn't burn).
- Add the cream slowly, whisking in between each addition so that the lumps come out and the roux stays smooth. This mixture should always come back to a boil once the milk has been stirred in well, if it doesn't, turn the heat up!
- When all the cream has been added and the roux is thick and smooth (about the consistency of thick pudding) add it to the soup.
- Stir the soup well to incorporate the cream, and keep stirring until it comes up to a boil.
- Add the cheese, turn the heat down to low, cover and bring to a slow boil. Stir frequently so it doesn't burn on the bottom.
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.
CAULIFLOWER CHEESE SOUP
Throw a new spin on this comforting classic by blending into a smooth and creamy soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
- Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.
Nutrition Facts : Calories 188 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.82 milligram of sodium
CHEESY CAULIFLOWER SOUP
This is a WW friendly recipe. We've had it twice, and love it! I tried it with dried dill, and prefer it without the dill.
Provided by Lyssie71
Categories Cauliflower
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In lg saucepan over medium heat, combine onion and olive oil; cook stirring until onion is tender, 3-5 minute.
- Add cauliflower and cook, stirring, another 3-4 minutes longer.
- Add cubes, water, and milk to pan and bring to a boil. Reduce heat to maintain gentle simmer, cover pan and cook another 30 minutes, until cauliflower is very tender.
- In blender, puree soup in batches. Return to pan over md-low heat. Whisk in cheese and continue stirring until cheese is melted.
- Whisk in dill and serve. Optional - We didn't like the dill.
Nutrition Facts : Calories 158.1, Fat 7.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 1229.6, Carbohydrate 10.1, Fiber 2.2, Sugar 5.7, Protein 13.9
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
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