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 AND HAM CHOWDER
For a great, quick meals for those cool fall and winter days, try this easy soup. The cauliflower and ham compliment each other well and you will always want a second helping.-Patty Woytassek, Havana, North Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook cauliflower and celery in broth for 4-5 minutes or until vegetables are crisp-tender. Do not drain. Stir in the soup, cream and pepper. , Combine cornstarch and water until smooth; gradually stir into cauliflower mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ham; cook and stir for 2 minutes or until heated through. Just before serving, stir in cheese. Garnish with parsley.
Nutrition Facts : Calories 163 calories, Fat 9g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1011mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
CHEESY CAULIFLOWER AND POTATO SOUP
"This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.
Nutrition Facts : Calories 231 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1168mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
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.
SOUTHWESTERN CAULIFLOWER AND HAM SOUP
Serve hot with a slice of cheese bread. Enjoy!
Provided by PAPERDOLL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook onion in oil until just beginning to brown. Pour in broth and bring to a boil. Stir in cauliflower, bring to a boil again and cook until cauliflower is tender, 2 to 5 minutes.
- Remove half of cauliflower mixture and puree in a blender or food processor until smooth. Return to pot with ham and cheese and cook until cheese is melted. Stir in potato flakes and heat through. Serve topped with cilantro.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 9.4 g, Cholesterol 71.9 mg, Fat 25.9 g, Fiber 2.2 g, Protein 18.8 g, SaturatedFat 11.6 g, Sodium 750.5 mg, Sugar 2.5 g
CHEESY HAM AND POTATO SOUP
Comfort soup at its finest! I usually make this to use up leftover ham. This is easy to adapt with other ingredients. I don't put celery in mine. I have added garlic sometimes as well.
Provided by SweetsLady
Categories Ham
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil.
- Then cook over medium heat until potatoes are tender.
- Stir in the chicken bouillon, salt (if using), and pepper.
- In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
- Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
- Add in cheese and stir until melted.
- Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
CHEESY CAULIFLOWER SOUP (CROCK POT/SLOW COOKER)
Make and share this Cheesy Cauliflower Soup (Crock Pot/Slow Cooker) recipe from Food.com.
Provided by bmcnichol
Categories Cauliflower
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put cauliflower, onion, celery and chicken stock in crockpot.
- Cover and cook on low for 4-6 hours.
- Puree in blender.
- Return to crockpot and blend in cream, worcestershire and cheese.
- Add salt and pepper to taste.
- Stir to mix.
Nutrition Facts : Calories 411.2, Fat 33.2, SaturatedFat 20, Cholesterol 113, Sodium 419.9, Carbohydrate 17.3, Fiber 3.9, Sugar 7, Protein 13.7
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.
HAM AND CAULIFLOWER STEW
Warm, filling, low carb, primal, made in the Instant Pot®. I served mine over shredded cabbage for nice crunch.
Provided by MONIQUEWS
Categories Soups, Stews and Chili Recipes Stews
Time 37m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on the "Saute" setting. Add onion and carrot; cook and stir until onion is soft, 3 to 5 minutes. Stir in minced garlic, garlic powder, onion powder, salt, and pepper. Add cauliflower florets, ham, and chicken broth.
- Seal pressure cooker and close the steam vent. Bring to high pressure according to manufacturer's instructions; cook for 2 minutes. Release pressure using the quick-release method according to manufacturer's instructions. Stir in coconut milk.
- Garnish hot stew with Cheddar cheese.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 10.1 g, Cholesterol 78.5 mg, Fat 29.4 g, Fiber 3.3 g, Protein 24.7 g, SaturatedFat 14.5 g, Sodium 1525 mg, Sugar 4.3 g
CHEESY LOADED CAULIFLOWER CASSEROLE
Learn how to make the easiest Cheesy Loaded Cauliflower Casserole with 9 simple ingredients! This vintage recipe requires just 10 minutes of hands-on preparation - it's as easy as dump, mix and bake! Featuring tender cauliflower, creamy soup, rich mayonnaise, plenty of bacon, two types of cheeses and crispy onions, this decadent cauliflower bake is undeniably delicious! This dish is easy comfort food at its finest - it's cheesy, creamy, rich, decadent, and always a hit with a crowd!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Side Dish
Time 55m
Number Of Ingredients 13
Steps:
- Cook cauliflower: Add 1-inch of water to a large pot. Bring the water to a boil. Place the cauliflower florets in a steamer basket and insert the basket into the pot. Cover the pot, reduce the heat to medium and steam until the cauliflower is tender-crisp, about 5-8 minutes. Drain the cauliflower and transfer it to a clean work surface lined with paper towels. Gently pat the cauliflower dry and set aside to cool.
- Preheat oven to 350-degrees F. Spray an 9x9 or 8x10-inch baking dish with non-stick cooking spray.
- Mix wet ingredients + seasonings: In a large mixing bowl, combine the condensed soup, mayonnaise, eggs, garlic powder, paprika and cayenne. Season with ½ teaspoon of salt and heaping ¼ teaspoon of pepper. Whisk until thick, creamy, and well combined.
- Add remaining ingredients: Add the steamed cauliflower, 1 cup of cheddar (4 ounces), all the gruyere, ¼ cup of bacon, and all the parsley. Gently mix well to combine.
- Add to baking dish: Transfer mixture to the prepared baking dish.
- Top with cheeses & Bake: Top the casserole with the remaining ½ cup of cheddar. Bake for 40 minutes.
- Add onions + remaining bacon: Remove the casserole from the oven and top with the remaining bacon and all the crispy onions. Return to oven and bake for an additional 5 minutes, or until the casserole is bubbly and golden brown on top.
- Cool: Remove from the oven and let you cool 5-10 minutes before serving.
- Serve: Garnish with grated parmesan and chopped parsley. Serve and enjoy while warm!
Nutrition Facts : Calories 345 kcal, Carbohydrate 7 g, Protein 14 g, Fat 29 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 92 mg, Sodium 566 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 14 g, ServingSize 1 serving
CHEESY-CAULIFLOWER HAM SOUP
This is a great base for the soup. I have added other ingredients, such as bacon, potatoes, parsley, and onions, and it always tastes great. I especially love it, with both bacon and ham. My entire family loves this recipe. Including the kids.
Provided by Robyn Litney
Categories Cream Soups
Number Of Ingredients 6
Steps:
- 1. In a small skillet brown ham pieces. Cut cauliflower florets into bite size pieces and boil until tender. Drain. Put all ingredients into a soup pan and cook until hot, not boiling.
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5/5 (2)Estimated Reading Time 2 mins
- Preheat the oven to 400 degrees F. Line a baking sheet with foil. Toss the cauliflower and parsnips with the olive oil and sprinkle with salt and pepper. Arrange the cauliflower mix over the baking sheet in a single layer and bake the veggies 20 to 25 minutes, until golden brown (flipping once halfway through bake time).
- In a large Dutch oven, melt the butter over medium heat. Add the leeks and saute about 6 minutes. Add the roasted veggies and potato. Stir in the broth and bring to a boil. Reduce heat and allow to simmer for 20 minutes for the flavors to blend.
- When ready, use an immersion blender to puree the soup (leave a few chunks for texture if you prefer). Stir in the ham, milk, vinegar, nutmet, cayenne and cheese. Stir over low not allowing the soup to boil. Season with salt and pepper.
CROCK POT LOADED CHEESY CAULIFLOWER SOUP - RECIPES THAT CROCK!
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5/5 (4)Servings 8Cuisine Main DishTotal Time 4 hrs 20 mins
- In a skillet melt the butter and then add cauliflower and leeks and cook for 5 min over medium heat.
- Slowly whisk in 1 cup of chicken broth, scraping up any brown bits from skillet, then transfer to slow cooker.
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- Dice onion and set aside. Dice ham into small pieces and set aside. Cut cauliflower florets off, discard the stem, and chop florets onto small pieces. Set it aside as well.
- Preheat a medium pot over medium heat with some oil. Add diced onion and saute until transparent. Add ham and cook for a few minutes. Add pressed garlic, mix, and cook until fragrant.
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4.8/5 (27)Category Low Carb Soup RecipeCuisine American
- Combine the cauliflower, stock, water, garlic powder, and onion powder in a large soup pot. Bring to a boil and simmer for 20-30 minutes, or until the cauliflower is tender. Blend in the pot with an immersion blender (or remove to a large blender and blend in batches then return to the pan) until smooth. Stir in the ham, and thyme leaves and simmer another 10 minutes. Add the butter and apple cider vinegar. Remove from the heat and season with salt and pepper to taste.
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- Melt butter in a large soup pot over medium heat. Add carrots, celery, and shallot/onion, season with seasoned salt and pepper then saute until tender, 8-10 minutes (I usually put a lid on the pot about halfway through to speed the softening process along.) Add garlic then saute until fragrant, 1-2 minutes.
- Sprinkle in flour then stir and cook for 2 minutes. Slowly pour in chicken broth while stirring to avoid lumps. Add milk then turn heat up to high to bring soup to a bubble. Add cauliflower then turn heat down to medium-low and simmer until cauliflower is very tender, 10-12 minutes. Note: the cauliflower won't become "soft" but it should be fall apart tender.
- Scoop 2 cups cauliflower + a little broth into a blender then blend until very, very smooth. Be sure to crack the lid to let steam escape while blending. Pour blended soup back into the soup pot then add sweet corn and stir to combine.
- Turn off the heat then add shredded cheese in two batches, stirring until completely smooth before adding the next batch. Taste then add more seasoned salt and/or pepper. Let soup sit and thicken for 10 minutes then serve.
CREAMY CAULIFLOWER HAM SOUP - BAKE IT WITH LOVE
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5/5 (8)Total Time 35 minsCuisine AmericanCalories 346 per serving
- In a large stock pot, combine the cauliflower, garlic, broth, and season with salt and pepper. Bring to a boil, then reduce heat and simmer 5-10 minutes, or until fork tender.
- Blend the soup using an immersion blender, or blender. Use precautions when handling the hot soup and blending (probably in batches). Return the blended soup to the stock pot, if needed.
- Once blended, add the diced ham, milk and heavy cream. Warm over medium heat until the ham is warmed through.
- Add a tablespoon pat of butter for extra richness, if desired. Taste and adjust seasoning as needed.
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- Place cauliflower blossoms, grated carrots, and chopped celery into a saucepan. Pour in water, add broth, bring to a boil and cook for 10-15 minutes until softened.
- In another saucepan, melt the butter, add flour, salt, and pepper, stir until smooth. While cooking over low heat, gradually pour in the milk, stirring constantly, cook until thickened.
- Add the grated cheese, cook, stirring occasionally, until it melts. Pour the cheese sauce over the vegetables, stir and serve.
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- In a large soup pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
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