CAULIFLOWER-CHEDDAR SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 7 servings
Number Of Ingredients 14
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 CHEESE SOUP
This is one of Jamie Oliver's recipes. It is delicious! My whole family loves this, even my 8 year old..and he doesn't usually eat soup at all!! I totally recommend adding the bacon as a garnish, it really finishes it off!
Provided by Sara 76
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
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.
CAULIFLOWER-CHEESE SOUP
A soothing cheesy soup. Serve with a roll and a salad.
Provided by Jane Snider
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 25.9 g, Cholesterol 74.9 mg, Fat 24.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 15.6 g, Sodium 367.6 mg, Sugar 11.1 g
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
CAULIFLOWER CHEDDAR SOUP
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 quarts.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.
CAULIFLOWER-AND-CHEDDAR SOUP
Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 212 g, Fat 16 g, Fiber 3 g, Protein 12 g, SaturatedFat 10 g
CAULIFLOWER CHEESE SOUP
A great comfort food, my mum used to make flasks of this up when we went to watch bonfires. If we had it at home she fried slices of the cauli stalk to make cauli crisps to dip in the soup. This can be frozen for upto 1 month
Provided by PinkCherryBlossom
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
CAULIFLOWER CHEESE SOUP
Make and share this Cauliflower Cheese Soup recipe from Food.com.
Provided by nichelletagg
Categories < 30 Mins
Time 30m
Yield 5 cups
Number Of Ingredients 11
Steps:
- Cook cauliflower in chicken stock until tender. Do not drain. Cool a bit. Run through blender to desired texture. Set aside.
- Melt butter in saucepan. Add onion and saute until limp. Do not brown.
- Mix in flour, salt and pepper. Add milk. Heat and stir until it boils and thickens.
- Add cheese and cauliflower mixture. Stir to heat and melt cheese. Garnish with buttered bread crumbs, Parsley may e added as an ingredient or garnish.
Nutrition Facts : Calories 324.5, Fat 21.6, SaturatedFat 13.2, Cholesterol 64.7, Sodium 658.3, Carbohydrate 19.9, Fiber 3.2, Sugar 4.8, Protein 14.3
WISCONSIN CAULIFLOWER CHEESE SOUP
So rich, your guests won't believe it's made with milk instead of cream. Use a blender not a food processor to puree the soup for an extra-smooth texture. Kids and adults alike will love this soup.
Provided by Love to Eat
Categories Cauliflower
Time 30m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt and garlic; cook 2 minutes, stirring frequently.
- Stir in milk, chicken broth, red pepper, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
- In blender or with immersion blender blend cauliflower mixture at low speed until very smooth.
- Return cauliflower mixture to saucepan. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Nutrition Facts : Calories 453.8, Fat 30.3, SaturatedFat 18.7, Cholesterol 92, Sodium 1143, Carbohydrate 23.1, Fiber 3.7, Sugar 4.7, Protein 24.4
CAULIFLOWER CHEESE SOUP
This is a delicious low carb soup recipe. I have also substituted Broccoli Slaw Mix for the cauliflower and it was just as good if not better.
Provided by Linda N
Categories Chowders
Time 35m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter and olive oil together in a saucepan. Add the onion and frozen hash browns and saute gently for 10 minutes.
- Stir in the chicken stock and bring to a boil. Add the cauliflower flowerettes, then lower the heat, cover, and simmer for 20 minutes.
- Take pan off the heat and either pour into a blender or food processor or easier than that, use a stick blender to roughly puree. Add mixture back to the saucepan and add the skim milk while off the heat.
- Add the shredded cheese and gently heat until simmering. Add salt and pepper to taste.
Nutrition Facts : Calories 121.1, Fat 7.7, SaturatedFat 3.8, Cholesterol 17.3, Sodium 311.7, Carbohydrate 7.9, Fiber 0.8, Sugar 1.4, Protein 5.5
CAULIFLOWER CHEESE SOUP
This soup is nutritious and delicious! Whenever I see cauliflower at the grocery store or produce stand, I immediately plan to make this recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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CAULIFLOWER AND CHEESE SOUP RECIPE | GOOD FOOD
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Servings 4Total Time 45 minsCategory Starter/Entree
- 1. Place a large pot on the stove over medium heat. Add the butter and then the onions and sweat them down with a pinch of salt for five minutes. You don't want the onions to colour so reduce the heat further if you need to.
- 2. Add the thinly sliced cauliflower with a bit more salt and saute that with the onions for another 10 minutes on low heat. Give it an occasional stir to make sure it's not browning.
- 3. Add the stock, thyme and bay leaf and bring to a simmer. Now add the large pieces of cauliflower and allow to simmer for 10 to 15 more minutes, or until the large pieces of cauliflower are tender. When everything is cooked, remove and discard the thyme and bay leaf, and pull out the large pieces of cauliflower and set them aside. Add the cream, if using, to the soup and blend to a smooth puree. Adjust seasoning and consistency with salt and splash of water if you prefer a thinner soup.
- 4. Chop the large pieces of cauliflower roughly and recombine with the pureed soup. Bring everything back to a simmer.
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