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.
CHEESY CAULIFLOWER SOUP
Make and share this Cheesy Cauliflower Soup recipe from Food.com.
Provided by l0vetw0c00k
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large microwave-safe bowl, combine cauliflower and 1/2 cup of the water.
- Microwave on high for 8 minutes, stirring once.
- Remove from microwave.
- Do not drain.
- In separate large bowl, combine cream cheese, cheese spread, beef, potato flakes, and remaining water.
- Cook, uncovered, on medium until cheeses are melted and mixture is blended and smooth.
- Stir in the undrained cauliflower.
- Cook 2-3 minutes more.
Nutrition Facts : Calories 381, Fat 28.9, SaturatedFat 18.1, Cholesterol 99.2, Sodium 1035.9, Carbohydrate 13.3, Fiber 2.1, Sugar 2.4, Protein 18.6
CAULIFLOWER SOUP AND GARLIC AND CHEESE SOURDOUGH "DIPPERS"
Provided by Rachael Ray : Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 18
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.
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.
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
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
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 BROCCOLI CHEESE SOUP
Steps:
- In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 909mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 12g protein.
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.
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
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-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
CONTEST-WINNING CHEESY CAULIFLOWER SOUP
If you prefer chunky soup, skip the blender step in the recipe and stir the cheese and cream into the slow cooker, then heat on high until the cheese is melted. -Sheryl Punter, Woodstock, Ontario
Provided by Taste of Home
Categories Lunch
Time 5h55m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.
Nutrition Facts : Calories 209 calories, Fat 13g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 730mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
CHEESY BROCCOLI & CAULIFLOWER SOUP
This is a nice "chunky" veggie soup instead of pureed. Adjusted from a TOH Holiday magazine recipe submitted by J. Russell
Provided by HokiesMom
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
- Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
- While vegetables are simmering, in a small saucepan, melt butter.
- Stir the flour into the butter until smooth.
- Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
- Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
- Drain vegetables and place back into their saucepan.
- Add cheese sauce to the vegetables and heat through.
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
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.
CHEESY CAULIFLOWER SOUP
Ree's cheesy soup includes bacon, Cajun spice and minced fresh parsley.
Provided by Ree Drummond
Categories Bacon,cheese,lunch,Main,side,vegetables
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.
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
SIMPLE CHEESY CAULIFLOWER SOUP
Simple, quick, and delicious cheesy cauliflower soup. Great comfort food that fills you up and warms you from the inside out! Serve with some warm, crusty bread on the side and you're set.
Provided by annyf_82
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium heat. Add onion and fry until softened, 3 to 5 minutes. Add chicken broth and cauliflower; bring to a boil.
- Reduce heat slightly and boil gently until cauliflower is tender, 20 to 30 minutes.
- Meanwhile, grate Cheddar cheese. Whisk milk and flour together in a bowl.
- When cauliflower is tender, slowly add milk-flour mixture, stirring until combined. Simmer until soup has thickened, about 5 minutes.
- Remove from the heat and stir in grated Cheddar until melted and blended together. Season with salt and pepper.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 18.7 g, Cholesterol 77.6 mg, Fat 23.4 g, Fiber 1.9 g, Protein 21.6 g, SaturatedFat 14.7 g, Sodium 974.4 mg, Sugar 10 g
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CHEESY CAULIFLOWER SOUP RECIPE - DELICIOUS CAULIFLOWER SOUP
From dearcrissy.com
- In a large soup pot heat the olive oil and sauté the onion and the garlic for 2-3 minutes. Stir in the carrots and the celery and sauté for an additional 2-3 minutes. Stir in the cauliflower. Add the vegetable broth, 2 cups water, salt, and the pepper, stir together. Bring to a boil, then reduce heat and allow to simmer for 15 minutes.
- In a medium saucepan over medium heat, melt the 3 tablespoons of butter, stir in the flour until smooth. Gradually add the milk, stirring constantly. Continue to cook over medium heat for 1-2 minutes. Stir the flour mixture into the simmering cauliflower soup and simmer for another 15 to 20 minutes or until desired tenderness. Stir in the cheese.
INSTANT POT CHEESY CAULIFLOWER POTATO SOUP | HOMEMADE FOOD ...
From homemadefoodjunkie.com
- Prep and add in bacon and garlic. Cook about four minutes or until bacon is cooked to slightly browned. Be sure to add enough extra bacon to reserve some for garnish if desired.
- Once cooked. Drain off the grease and set aside the amount of bacon you need for the garnish.
CHEESY CAULIFLOWER SOUP RECIPE - 100K-RECIPES
From 100krecipes.com
- 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.
LOADED CHEESY CAULIFLOWER SOUP - MEL'S KITCHEN CAFE
From melskitchencafe.com
- In a 6-quart or larger pot, heat the oil over medium heat until shimmering. Add the onion or leeks, celery, carrots and garlic, and cook, stirring often, until the veggies start to soften, 4-5 minutes.
- Add the cauliflower, broth, salt and pepper to the pot. The broth won't fully cover the vegetables; that's ok. Give the mixture a good stir and bring to a simmer over medium-high heat. Reduce the heat to medium, cover the pot, and cook for 10-15 minutes until the cauliflower and other veggies are very tender.
- Use an immersion blender, potato masher (or transfer half of the soup to a blender - taking care to vent the lid when blending the hot soup), and blend or mash the soup until the cauliflower is the desired consistency. I prefer some small bits of texture rather than blending until completely smooth.
CHEESY BROCCOLI CAULIFLOWER SOUP ... - WHOLE FOOD BELLIES
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- Press the Sauté button on the Instant Pot and add the olive oil. Once oil is hot stir in the onion and carrots and cook about 2-3 minutes, or until the onion is translucent.
- Add the broccoli and cauliflower to the pot, pop on the lid, and set Instant Pot to cook at High Pressure for 8 minutes.
CHEESY BROCCOLI CAULIFLOWER SOUP - FROM MICHIGAN TO THE TABLE
From frommichigantothetable.com
- Chop up all of the vegetables and the Velveeta cheese. I use a little chopper for the carrots, quick and easy! You can also slice or dice your carrots, but they will take longer to cook.
- Combine the chicken broth, carrots, broccoli, cauliflower, salt and pepper in a large stock pot over medium heat. Once it starts to boil, reduce the heat to a simmer and cook until the vegetables are tender. This will take about 8 minutes.
CAULIFLOWER SOUP RECIPE (CREAMY AND CHEESY) - COOKING CLASSY
From cookingclassy.com
- Melt 1 butter in a large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes.
- Add chicken broth and cauliflower, season with salt and pepper to taste and bring to a boil. Reduce heat to medium-low then cover and simmer until veggies are tender, about 15 minutes.
- Meanwhile melt remaining butter in a medium saucepan over medium heat. Add flour and cook and whisk constantly 1 minute.
CHEESY CAULIFLOWER SOUP - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
- Add the cauliflower and water. Cover and steam the cauliflower until tender, stirring occasionally for 5-7 minutes.
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- In a skillet melt the butter and then add cauliflower and leeks and cook for 5 min over medium heat.
CHEESY CAULIFLOWER SOUP - MODERN HONEY
From modernhoney.com
- In a large pot over medium-high heat, add 2 Tablespoons of butter and let melt. Add onion and saute for 5-7 minutes. Add garlic and chopped cauliflower. Saute for 2-3 minutes.
- Add chicken broth and cover with lid. Simmer for 15-20 minutes, or until the cauliflower is tender.
- Meanwhile, make a roux in another pot. Heat remaining 2 Tablespoons of butter and flour over medium-low heat. Once it makes a paste, add half-n-half and whole milk. Stir in mustard, salt, and pepper. Let thicken for 8-10 minutes.
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From iowagirleats.com
- 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.
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