Cauliflower Cheese Soup Food

CAULIFLOWER CHEESE SOUP

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.

CAULIFLOWER CHEESE SOUP

Steps:

• Peel and roughly chop the carrots.
• Slice the celery.
• Peel and roughly chop the onions.
• Peel and slice the garlic.
• Cut the cauliflower into 1.5cm slices.
• Put a large pan on medium heat and add 2tb olive oil.
• Add all your chopped and sliced ingredients and mix together with a wooden spoon.
• Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
• Grate the cheddar into a bowl and put to one side for later.
• Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle.
• Stir until the stock cubes are dissolved, then add the vegetables.
• Give the soup a good stir and bring to the boil.
• Reduce the heat and simmer for 10 minutes with the lid on.
• Remove the pan from the heat.
• Season with salt and pepper and add the cheese and mustard.
• Using a hand blender or liquidizer, pulse the soup until silky smooth.
• Divide between your serving bowls and grate over some nutmeg, if you like.
• If you want to dress it up a bit, top it with some lightly fried crispy bacon.

CAULIFLOWER-AND-CHEDDAR SOUP

Steps:

• In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
• In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.

CAULIFLOWER SOUP WITH CHEESE

Steps:

• Measure 2 cups cauliflower florets into a bowl and set aside.
• Mix remaining cauliflower florets, onion, potato, carrot, garlic, and salt together in a Dutch oven or stockpot. Pour water over cauliflower mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until all vegetables are tender, 30 to 40 minutes.
• Pour soup in batches into a blender no more than half full. Hold lid in place while pulsing blender a few times before leaving on to puree until smooth. Return pureed soup to the pot.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Put reserved cauliflower into the steamer basket, place lid on saucepan, and steam cauliflower until just tender, about 5 minutes; add to pot with pureed mixture.
• Stir Cheddar cheese, milk, dill, and black pepper into the soup.
• Heat a small skillet over medium-high heat. Toast cumin seeds in hot skillet until lightly toasted and fragrant, 1 to 2 minutes; stir into the soup.
• Continue heating soup until heated through, 5 to 10 minutes.

CHEDDAR CAULIFLOWER SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 7 minutes.
• Stir chicken broth, potatoes, and carrots into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until carrots and potatoes are tender, 10 to 15 minutes.
• Strain vegetables from chicken broth with a slotted spoon. Puree vegetables in a food processor, working in batches.
• Return pureed vegetables to broth and bring to a simmer.
• Stir cauliflower, dill, and mustard powder into broth mixture.
• Stir Cheddar cheese into broth mixture, in small batches, until cheese is melted, 5 to 10 minutes. Season with salt and black pepper.

CAULIFLOWER-CHEDDAR SOUP

Steps:

• Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
• Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

CAULIFLOWER SOUP AND GARLIC AND CHEESE SOURDOUGH "DIPPERS"

Steps:

• In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.
• Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.
• Preheat broiler.
• Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned. Serve cheesy toasts with soup for dipping.

CAULIFLOWER-CHEESE SOUP

Steps:

• In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
• Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

CAULIFLOWER CHEESE SOUP

Steps:

• Place cauliflower into the bowl of a food processor and blend until finely chopped.
• Heat oil in a large saucepan over medium-high heat until shimmering. Add carrots, celery, and onion. Cook for 2 to 3 minutes. Add garlic and continue to cook for 5 to 6 minutes. Pour in broth and cauliflower; increase heat to high. Bring to a boil; reduce heat to a simmer and cook until vegetables are tender, 15 to 20 minutes.
• Meanwhile, melt butter in a medium skillet over medium heat. Add flour and cook for 2 minutes. Season with salt and pepper. Whisk milk in slowly and bring to a boil. Remove from heat and add Cheddar cheese slowly until completely combined.
• Pour broth from cauliflower mixture into an electric blender and puree to your desired consistency. Return to the saucepan. Pour cheese sauce into soup and stir well to combine.
• Serve in bowls and garnish with additional Cheddar cheese, if desired.

CAULIFLOWER CHEDDAR SOUP

Steps:

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

CAULIFLOWER CHEESE SOUP

Steps:

• In a saucepan, heat first four ingredients until carrots are tender. Stir in soup, milk, corn and cauliflower. Heat through. Just before serving, stir in the cheeses and pepper. Serve immediately.

CAULIFLOWER-CHEESE SOUP

Steps:

• In a large saucepan.
• simmer cauliflower in chicken broth until slightly softened, and set aside, leaving in broth.
• Saute onions in melted butter until soft.
• Season with pepper, add flour, and continue to cook over medium heat for about 5 minutes, stirring constantly.
• Add flour mixture to cauliflower and chicken broth, and stir carefully so that cauliflower doesn't break up.
• Add milk and bouillon granules.
• Increase heat, and cook until thickened and starting to boil.
• Reduce, heat, and add cheese by handfuls, mixing between each addition, stirring until melted and combined.
• Do not allow to boil after adding cheese.

CHEESY CAULIFLOWER SOUP

Steps:

• In a large pot, fry the bacon pieces over medium-high heat until crisp. Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pan to stove, leaving the bacon bits to the side for now.Add onions and cook over medium-high heat for 3-4 minutes. Add cauliflower, sprinkle with Cajun spice and black pepper, and stir, cooking for another 3 to 4 minutes, or until the cauliflower starts turning golden brown. Pour in chicken broth, stir, and reduce the heat to simmer. Cook for 15 minutes. After that time, you can use an immersion blender to puree 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 becomes thick. 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 3-5 minutes. Reduce the heat to low and stir in the sour cream and cheese until fully melted. Stir in the parsley.Taste and adjust seasonings. Serve with a little extra cheese, a sprinkle of bacon, and a sprinkle of parsley.

CAULIFLOWER CHEESE SOUP

Steps:

• Put the cauliflower, onion, broth and bullion cube in a large saucepan and cook over medium heat until the vegetables are tender.
• Meanwhile, in a medium saucepan, melt the butter and stir in the flour until smooth.
• Gradually add the milk, cooking and stirring until thickened and bubbly.
• Cook, stirring for 2 minutes longer.
• Reduce heat and stir in cheese and seasonings.
• Using a stick blender, blend the vegetable broth mixture until smooth.
• Stir in the cheese sauce and blend again to combine.
• Serve hot in heated bowls with a sprinkling of parsley on top of each.
• You may garnish with bread croutons if you wish.

CAULIFLOWER CHEESE SOUP

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, then stir through before eating.

CAULIFLOWER CHEESE SOUP

Steps:

• Heat butter and saute onion until soft (5 mins) add cauli, potato, stock, milk and seasoning if desired.
• Bring to boil and simmer for 30 minutes.
• Whizz in a food processor (or mash) adding a little more milk if it is too thick.
• Serve in bowls or mugs with the cheese stirred in just before serving.

CHEESY CAULIFLOWER SOUP

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.