EASY CREAM OF CAULIFLOWER SOUP
Warm, comfort food, can be started on the stove then left in a crock pot. Great for winter pot lucks. Serve with bread or Crown Pilot crackers.
Provided by Jessica Costello
Categories Lunch/Snacks
Time 35m
Yield 1 pot
Number Of Ingredients 7
Steps:
- In large pot melt butter.
- Saute onion until tender on medium heat.
- Add cauliflower florets. Saute califlower and onion for about 2 minutes.
- Sprinkle flour over butter and veggie mixture.
- Saute for 1 minute.
- Add stock.
- Stir until combined.
- Cover and cook on medium heat for about 15 minutes or until cauliflower is tender.
- Add milk and cream cheese.
- Stir for about 10 minutes until combined and thick.
Nutrition Facts : Calories 928.1, Fat 62.2, SaturatedFat 36.6, Cholesterol 170.7, Sodium 1343, Carbohydrate 68.1, Fiber 10.2, Sugar 18.8, Protein 31.2
CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA
We're heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn's chill with the best of them.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
- Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
- Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
- Serve soup garnished with bacon gremolata over the top.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 33.1 g, Cholesterol 18.4 mg, Fat 8.1 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 804.6 mg, Sugar 6.3 g
CREAM OF CAULIFLOWER SOUP WITH BACON
You're sure to enjoy our recipe for Creamy Cauliflower Soup with Crispy Bacon, whether you're a big fan of the vegetable, like things creamy, or are a lover of bacon! This easy-to-make cream of cauliflower soup is sure to hit the spot on a chilly day.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium heat. Add onions; cook and stir 5 min. or until softened. Add cauliflower and thyme; cook and stir 2 min.
- Add bouillon cubes, water and pepper; bring to boil. Cover; simmer on medium-low heat 30 min.
- Remove and discard thyme sprigs. Use immersion blender to process soup until smooth.
- Add cream cheese product; cook on medium heat 2 to 3 min. or until cream cheese is completely melted and soup is well blended.
- Sprinkle with bacon and crushed croutons.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 810 mg, Carbohydrate 13 g, Fiber 3 g, Sugar 4 g, Protein 6 g
CREAM OF CAULIFLOWER AND BACON SOUP
Yes, this is the one you want to address a man-sized appetite and to additionally satisfy the pressing Winter need for comfort food. The original rceipe came from "A Cookbook for the Common Folk."
Provided by Bone Man
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, over medium heat, saute the cauliflower, onion and crumbled bacon in the margarine.
- Whisk in the flour.
- Add the chicken stock, milk and Worcestershire sauce.
- Stir in the cheese and, as soon as the cheese melts, the parsley.
- Continue to simmer over low heat until the cauliflower is tender.
Nutrition Facts : Calories 220.3, Fat 15.4, SaturatedFat 6.3, Cholesterol 26.7, Sodium 548.8, Carbohydrate 10.9, Fiber 2, Sugar 5.6, Protein 10.3
CREAMY CAULIFLOWER SOUP WITH BACON
You will never miss the calorie-laden cream in this fresh take on a favorite winter soup. Substituting a potato for the usual half-and-half or heavy cream gives this rich, full-bodied cauliflower soup a velvety texture without adding more fat. Go ahead and add the cauliflower stem to the pot - it has great flavor and will be blended along with the florets. Serve with a tossed salad or your favorite hearty sandwich. If you want to make this recipe completely dairy free, replace the butter with olive oil.
Provided by Southern Living Test Kitchen
Categories Soup
Time 40m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt butter in a large Dutch oven over medium. Add onion, thyme, salt, and garlic. Cover and cook, stirring occasionally, until onion is very soft and slightly caramelized, 10 to 12 minutes. Add flour to Dutch oven, and cook, stirring constantly, 1 minute. Add stock and potato. Increase heat to high, cover, and bring to a boil. Add cauliflower, and reduce heat to medium. Cook, uncovered, until cauliflower is tender, about 20 minutes.
- Transfer cauliflower mixture to a blender; add cayenne. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 1 minute. Ladle soup into bowls. Top with bacon and chives.
CREAM OF CAULIFLOWER SOUP
This soup is creamy in texture and buttery in flavor,and it looks beautiful if you garnish the soup with homemade croutons and chives.
Provided by evelinagrossberg
Categories Cauliflower
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
- Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
- Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately.
- For Vegetarian option use Vegetable Broth.
Nutrition Facts : Calories 384.3, Fat 37.1, SaturatedFat 21.2, Cholesterol 122.3, Sodium 87.1, Carbohydrate 10.6, Fiber 2.3, Sugar 2.8, Protein 5.4
CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA
We're heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn's chill with the best of them.
Provided by Chef John
Categories Cauliflower Soup
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
- Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
- Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
- Serve soup garnished with bacon gremolata over the top.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 33.1 g, Cholesterol 18.4 mg, Fat 8.1 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 804.6 mg, Sugar 6.3 g
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