CREAM OF CAULIFLOWER SOUP
This is a wonderful fall or winter comfort food. The recipe can use either cauliflower or broccoli. UPDATE: I need to mention that I usually reserve some of the cauliflower pieces on the side before I blend, so I get a mixture of creaminess as well as some chunky pieces as an end result. You may want to try this.
Provided by Axe1678
Categories Cauliflower
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop cauliflower and leeks.
- Simmer cauliflower and leeks in broth for 30 minutes.
- Blend in blender to desired consistency.
- Melt butter in deep skillet and add flour.
- Gradually add milk while whisking until thick.
- Add all and season to taste.
CREAM OF CAULIFLOWER SOUP WITH SAUTéED WILD MUSHROOMS
Gordon Ramsay's rich, warming soup is finished off with the luxurious touch of wild mushrooms
Provided by Gordon Ramsay
Categories Dinner, Soup
Time 1h30m
Number Of Ingredients 10
Steps:
- Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
- Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
- Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
- To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
- Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.
Nutrition Facts : Calories 276 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
HOMEMADE CREAM OF MUSHROOM SOUP
Make and share this Homemade Cream of Mushroom Soup recipe from Food.com.
Provided by SweetsLady
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the mushrooms into slices.
- Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
- Blend in 2 T. flour and stir.
- Add in the chicken broth and heat until slightly thickened while stirring frequently.
- Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
- Serve and enjoy!
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
BROCCOLI- CAULIFLOWER BAKE
Had enough green-bean casserole? I found this in BHG cookbook. I'ts creamy and delicious and always requested for family gatherings. It calls for cheese but I always omit as it has plenty of flavor without it.
Provided by Nancygirl
Categories Cauliflower
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Steam broccoli and cauliflower until crisp-tender (it will cook a bit in the dish). Drain.
- In a large saucepan mix soup, cheese, onion, and herbs. Cook and stir until bubbly, stir in veggies and put into a 1 1/2 quart baking dish.
- In a bowl mix bread crumbs and butter and sprinkle over veggie mixture.
- Bake at 375 Degs. for 15 minutes or heated through.
Nutrition Facts : Calories 92.9, Fat 5.4, SaturatedFat 2.7, Cholesterol 10.9, Sodium 247.3, Carbohydrate 7.6, Fiber 0.9, Sugar 1.6, Protein 4.5
BROCCOLI CAULIFLOWER CASSEROLE
This casserole is so yummy and easy to prepare. My family does not particularly like broccoli but they love it when I make this!
Provided by BarbieQ
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Lightly steam broccoli & cauliflower until they are still crisp. Put in 2 qt casserole.
- Combine cheddar, lemon juice, mayonnaise, mushroom soup, pepper and garlic powder. Pour over veggies. Top with breadcrumbs. I sometimes add a sprinkle of parmesan cheese as well.
- Bake in preheated oven for 25-30 minutes and enjoy.
Nutrition Facts : Calories 225.8, Fat 12.2, SaturatedFat 3.4, Cholesterol 11.2, Sodium 716.9, Carbohydrate 23.9, Fiber 4.2, Sugar 5.7, Protein 7.7
CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
- Add the parsley, and then add the chicken broth and simmer for 10 minutes.
- Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
- Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
- Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
- You will love everything about this.
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Reviews 6Category SoupCuisine HealthyTotal Time 1 hr
- Add cauliflower florets, halved mushrooms, quartered shallots, and cleaned garlic cloves to a large sheet pan. Toss with salt, pepper, and enough olive oil to generously coat – about 3-4 tablespoons
- Move to the oven and roast for about 30 minutes, tossing occasionally, until veggies are tender and starting to brown. Increase heat to 475 and roast for another 10-15 minutes, until everything is deeply caramelized.
- Remove from the oven and reserve a few small crispy cauliflower + mushroom bits to garnish the soup with if desired. Add 1 1/2 cups broth to the sheet pan and scrape up any browned bits that have stuck to the bottom of the pan – this not only makes clean up easier, but also grabs all the umami packed flavor bits for the soup. Add the entire contents of the roasting tray to a large soup pot along with the remaining broth, raw cashews, nutritional yeast, coconut aminos or tamari, and balsamic vinegar. Bring to a boil and then quickly reduce heat to a simmer.
CREAMY CAULIFLOWER MUSHROOM SOUP - CONNOISSEURUS VEG
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4.5/5 (2)Category SoupCuisine AmericanTotal Time 35 mins
- Coat the bottom of a large saucepan or Dutch oven with 1 tablespoon of olive oil. Place over medium heat. Add white parts of leeks and garlic. Sautée until leeks are softened, about 5 minutes.
- Add wine and raise heat to medium-high. Bring to a simmer, Allow to simmer, stirring occasionally, until reduced by half, about 5 minutes.
- Add broth and cauliflower. Bring back to a simmer and allow to cook until cauliflower is tender, about 10 minutes.
- While cauliflower simmers, coat a large skillet with remaining 1 tablespoon of olive oil and place over medium heat. Add mushrooms in as even a layer as you can get them and cook for 5, minutes, until lightly browned on bottoms. Gently flip and cook another 5 minutes on opposite sides. Remove from heat and transfer to a plate.
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4.2/5 (4)Estimated Reading Time 3 minsCategory Dinner, SoupTotal Time 45 mins
- To a parchment lined cookie sheet, add the mushrooms, drizzle with olive oil, salt, and pepper and toss to coat.
CREAM OF MUSHROOM SOUP (VEGAN, PALEO, KETO) | NUTRITION ...
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5/5 (3)Total Time 25 minsServings 4Calories 124 per serving
- Cook the cauliflower. Add the cauliflower, almond milk, and vegetable broth into a medium pot and bring to a boil over high heat. Reduce the heat to medium-low,season with salt (if the broth doesn’t contain salt already), and simmer,partially covered, until the cauliflower is tender, 5-10 minutes.
- Blend the cauliflower. Transfer the cooked cauliflower, almond milk, and vegetable broth into a high-speed blender and blend until smooth.
- Sauté the mushrooms. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, 5-7 minutes. Add the mushrooms and thyme, season with salt, and sauté until the mushrooms have softened and reduced in size, 7-10 minutes, Add the wine and deglaze the pot,scraping any browned bits off the bottom.
- Simmer. Add the pureed cauliflower mixture into the pot with the sautéed mushrooms and stir to combine. Reduce the heat to medium-low and heat, stirring constantly, until hot. Thin with additional vegetable broth if too thick.
VEGAN CREAM OF MUSHROOM SOUP - GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
Reviews 2Category SoupServings 4Total Time 50 mins
- Pre-heat oven to 425F. Toss the cauliflower florets on a parchment lined baking sheet with 1 Tablespoon of the olive oil, half the coriander, half the thyme and a ¼ teaspoon of salt. On a separate parchment lined sheet pan toss the mushrooms with another 1 Tablespoon of extra virgin olive oil the remaining coriander, thyme and another ¼ teaspoon of salt. Roast for 20 minutes or until golden and tender.
- Meanwhile in a medium saucepan bring the 4 cups of water and dried mixed mushrooms to a boil, turn off heat, cover and let sit for 20 minutes while cauliflower and mushrooms roast.
- When the vegetables are done, heat the remaining 1 Tablespoon of oil in a large pot with the garlic and leeks and sweat over medium-low heat for 3 minutes or until softened but not browned. Add the roasted cauliflower and ¾ of the mushrooms reserving ¼ to top the soup later. Strain mushroom broth into pot and bring to a simmer. Cook for 15 mins.
GRANDMA'S CAULIFLOWER CHEESE RECIPE - LAUREN'S LATEST
From laurenslatest.com
4.9/5 (7)Total Time 1 hr 5 minsCategory Side DishCalories 155 per serving
- Remove green leaves and a part of the stem so the cauliflower will still stay together and sit flat when upright. Place cauliflower upside down (so it doesn't float so much) into large pot and cover with cold water and about 1 tablespoon salt.
- Bring to boil and simmer 30-40 minutes or until the cauliflower stems are tender, but before the cauliflower starts to fall apart. Remove from heat and carefully remove from pot using a large slotted spoon.
- Slather the cream of mushroom soup over the entire head of cauliflower evenly. Top with cheese* and bake at 350 for 20-30 minutes or until hot and bubbly.*If you want to make this ahead, cover and refrigerate before you bake. On the day you are ready to serve, remove from fridge and bake at 350 for 30-40 minutes or until hot and bubbly.
CREAM OF MUSHROOM SOUP RECIPE - LOVE AND LEMONS
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4.8/5 (38)Category SoupCuisine AmericanTotal Time 40 mins
- Heat the oil in a large pot over medium heat. Add the leeks, celery, ¼ teaspoon salt, and cook 5 minutes. Add the mushrooms and cook until soft, 8 to 10 minutes more.
- Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
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- Bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
- While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the mushrooms, onion, and thyme. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute, or until it begins to soften.
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