COLD CAULIFLOWER SOUP WITH BACON AND CROUTONS
Provided by Giada De Laurentiis
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
- For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
- For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
- In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
- Ladle the chilled soup into bowls and garnish with the croutons and bacon.
- Cook's Note: The soup can also be blended using an immersion blender.
CREAMY CAULIFLOWER AND GARLIC SOUP
A handful of ingredients and a few simple steps makes creamy cauliflower and garlic soup one of the easiest and tastiest soups ever.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 45m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large stockpot over medium heat.
- Add cauliflower, onion, and garlic and sauté until the vegetables have caramelized (roughly 15 minutes).
- Add stock and reduce the heat to medium-low and simmer for about 20 minutes or until the cauliflower florets are soft and tender.
- Puree the mixture in a blender until smooth. Add some water to get it going in the blender. Then, pour the soup back into the pot.
- Stir in the cream and Parmesan cheese and simmer for 1-2 minutes.
- Season with salt and pepper to taste.
- Top with optional toppings and serve immediately.
Nutrition Facts : ServingSize 1 cup of soup, Calories 122 calories, Sugar 5.5 g, Sodium 806.1 mg, Fat 6.6 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 3.2 g, Protein 5.2 g, Cholesterol 4.2 mg
CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
- Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
- Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
CAULIFLOWER SOUP WITH THYME CROUTONS
Categories Soup/Stew Milk/Cream Blender Vegetable Thanksgiving Vegetarian Quick & Easy Cauliflower Fall Thyme Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring chopped cauliflower and milk to boil in heavy large saucepan. Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes. Stir in whipping cream and 2 tablespoons butter. Cool soup slightly. Working in batches, puree soup in blender. Season to taste with salt and pepper. Keep soup warm.
- Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread pieces and stir until brown and crisp, about 9 minutes. Season croutons to taste with salt and pepper. Stir in thyme.
- Divide soup among 4 bowls. Mound thyme croutons atop soup and serve.
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Reviews 4Category Soups & StewsCuisine AmericanTotal Time 1 hr 15 mins
- Preheat your oven to 425°. Cut 1/4 top off of garlic heads, drizzle a little olive oil over the tops and sprinkle with a little sea salt. Wrap in foil and place in preheated oven, roast for 40-60 minutes until soft and brown.
- Meanwhile, wash and cut up cauliflower head into florets. Place in a bowl and drizzle with 1-2 tablespoons olive oil and sprinkle with salt and pepper. Lay in single layer on a sheet pan (lined with parchment or foil for easy cleanup). Roast in oven (with garlic) for 20-30 minutes until golden brown, soft and lightly charred.
- While roasting the cauliflower and garlic, melt your butter and oil over medium heat in a medium sized soup pot. Place your diced onion, celery into medium sized pot with melted butter and oil and saute until golden and soft, add thyme and stir around. Once the cauliflower is roasted, add to pot with onions and celery, stir around.
- Squeeze the soft cloves of roasted garlic into the soup pot (if too hot, wrap garlic bulb in paper towel and squeeze from bottom up popping out the soft cloves of garlic). Increase the heat slightly and add chicken stock. Bring to simmer, reduce heat and cover and simmer for 10 minutes until all veggies are soft and flavors blend. Using an immersion blender or regular blender, blend until desired smoothness (some chunks are fine, or completely smooth is fine too). Add milk (or half and half or alternative) and stir to combine, heat through. Serve immediately or cool and reheat to serve.
CREAM OF CAULIFLOWER SOUP - 12 TOMATOES
From 12tomatoes.com
4/5 (3)Total Time 30 minsServings 6-8
- In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 more minute.
- Add stock and bring to a boil. Stir in cauliflower, cover, and reduce heat to a simmer. Let cook until vegetables are tender, 15-20 minutes.
- Puree using an immersion blender or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream and 1 teaspoon of the thyme.
- Season with salt and pepper to taste and serve with additional thyme and croutons sprinkled over the top, if using. Enjoy!
CAULIFLOWER SOUP WITH BACON - ASDA GOOD LIVING
From asda.com
3/5 (78)Total Time 45 minsCategory DinnerCalories 275 per serving
- Heat 2tsp of the oil in a large pan. Set aside ¼ of the spring onion and cook the rest for 2-3 mins until starting to brown. Add the cauliflower and thyme and cook for 6-8 mins until starting to colour.
- Add the potato and stock, bring to a simmer then cover and cook for 18-20 mins until the potatoes are breaking down.
- Meanwhile, put the rest of the oil, the ciabatta and bacon in a roasting tin and toss together. Season with black pepper and bake for 12-15 mins, stirring regularly, until crisp and browned.
CREAMY CAULIFLOWER WHITE BEAN SOUP - THE HARVEST KITCHEN
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4.3/5 (103)Total Time 30 minsCategory SoupCalories 141 per serving
- Chop the cauliflower into florets into bite-size pieces, keeping some stems and discarding any tough parts.
- Heat the olive oil in a medium pot over medium heat. Add onion, celery and carrot. Saute for about 5 minutes.
- Add beans, broth, thyme and Parmesan cheese wedge and bring to a simmer, then reduce heat to low.
ONE-POT CHEDDAR CAULIFLOWER SOUP - BLUE BOWL
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Cuisine Main DishCategory SoupServings 8
- Make the Soup: Melt butter in a large dutch oven over medium high heat. Add the chopped onion, carrot, and celery and a sprinkle of salt and pepper. Sautee, stirring, until the onions are translucent and softened, about 5-7 minutes. Add in the garlic and cook, stirring for another minute or two. Add the cauliflower, potatoes, chicken or veggie broth, bay leaves, thyme, and a generous sprinkle of salt and a dash of pepper. Bring the soup to a boil, then reduce the heat to low. Let simmer for 14-16 minutes. The veggies should be super tender.
- Blend + Add Cheese: Carefully transfer the soup mixture to a blender, discarding the bay leaves. (Or use an immersion blender!) Blend the mixture until it's completely smooth. Pour the soup back into the pot, and keep over medium heat. Stir in the cheese, a handful or two at a time to prevent clumping. Taste and add more seasonings as desired.
- Serve + Store: Add a handful of the homemade croutons (see note below) to your bowl of soup with any other toppings you like (an extra sprinkle of cheese, some bacon, or chives!). Store leftover soup in the fridge for up to a week. Store leftover croutons in an airtight container at room temp for a few days.
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