CREAMY ROASTED CAULIFLOWER SOUP
This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
- Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 bowl (recipe based on total of 3/4 teaspoon salt and regular-not low-sodium-vegetable broth), Calories 227 calories, Sugar 7.7 g, Sodium 1043.7 mg, Fat 17 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 5.3 g, Protein 5 g, Cholesterol 15.3 mg
CURRIED CAULIFLOWER SOUP
This creamy cauliflower soup flavored with curry powder and fresh ginger is topped with crunchy, salty cashews.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
- Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.
NO PUREE CAULIFLOWER SOUP
I searched for a cauliflower soup recipe with no potatoes, and didn't call for any of the soup to be pureed. Since I couldn't find one online or through the recipe request, I put some together and came up with this recipe. It is the perfect side to any sandwich. Toss in some cooked, cubed ham, and you have a wonderful main dish!
Provided by ColCadsMom
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook cauliflower according to package directions, drain and chop into small pieces.
- In a dutch oven, saute onions and carrots in oil until tender.
- Stir in cauliflower, corn, and parsley.
- Add chicken broth. Bring to a boil. Reduce heat and simmer 5 to 10 minutes.
- In a saucepan over medium heat, melt butter. Whisk in flour. Gradually add milk and half and half. Cook, stirring continously until thickened. Do not allow to boil.
- Carefully stir thickened mixture into chicken broth and vegetables in Dutch oven.
- Add salt and pepper, then adjust seasonings to taste.
SIMPLE CAULIFLOWER SOUP
A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock.
Provided by ANYTHINGISPOSSIBLE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
- Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 17.2 g, Cholesterol 16.7 mg, Fat 5.8 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 3.5 g, Sodium 156.6 mg, Sugar 7.2 g
UNBELIEVABLE FAT-FREE CAULIFLOWER SOUP
This is a simple, healthy recipe. I couldn't believe that cauliflower and water could be so creamy and flavorful. I added curry powder after pureeing the cauliflower. You could also add chicken boullion to the water and/or fresh herbs.
Provided by Reddyrat
Categories Cauliflower
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Add cauliflower to food processor and pulse until finely chopped.
- Transfer to a large pot and cover with water.
- Boil until cauliflower is completely tender and there are no more floating pieces - about 30 minutes (the time will depend on the size of the cauliflower bits).
- Take mixture back to food processor and puree until completely smooth. It's important to fully puree the the cauliflower - until it's very creamy.
- Season with salt and pepper to taste, adding more water if necessary.
- Serve.
Nutrition Facts : Calories 71.9, Fat 0.3, SaturatedFat 0.1, Sodium 1249, Carbohydrate 15.2, Fiber 7.2, Sugar 6.9, Protein 5.7
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
Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
- Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.
Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 5 g, Protein 8 g, Sodium 435 g
PUREED CAULIFLOWER SOUP
vellutata di cavolfiore Recipe is a modified combination of two recipes given January 2010 copy of La Cucina Italiana
Provided by Phil Franco
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wide, heavy saucepan or Dutch oven, heat oil over medium heat. Add onion, reduce heat to low and cook, stirring occasionally, until softened (do not brown), about 5 minutes.
- Add cauliflower, potato and 2 tablespoons butter; stir to combine. Increase heat to medium and continue to cook, stirring occasionally, for 10 minutes. Add 2 cups broth and 1/4 teaspoon fine sea salt. Bring to a simmer, reduce heat to medium-low, cover and cook until cauliflower is tender, 25 to 30 minutes.
- Meanwhile, spread bread in a single layer on a baking sheet. Bake until croutons are dry and lightly golden, 12 to 15 minutes. Remove from oven and cool on a wire rack.
- In a large skillet, heat remaining 1 1/2 tablespoons oil over medium heat. Add escarole and generous pinch salt; cook, stirring frequently, until wilted and tender, about 3 minutes.
- In a blender, carefully purée cauliflower mixture in batches. Return purée to pot and gently heat to warm through. Adjust seasoning. Add additional broth and/or water to thin soup to your liking, if desired.
- Ladle soup into bowls, top with escarole and croutons, drizzle with oil and sprinkle with a little salt.
Nutrition Facts : Calories 328.9, Fat 18, SaturatedFat 7.6, Cholesterol 26.7, Sodium 218.1, Carbohydrate 37.7, Fiber 9, Sugar 4.9, Protein 7.5
More about "no puree cauliflower soup food"
BROCCOLI CAULIFLOWER SOUP - WELL PLATED BY ERIN
From wellplated.com
5/5 (51)Total Time 35 minsCategory Main CourseCalories 249 per serving
- In a large pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and cook until it is very brown and soft, about 8 minutes (this develops big flavor so be patient). Increase the heat to medium. Add the carrots, and cook for 3 minutes, stirring occasionally. Stir in the garlic, salt, pepper, and thyme. Sprinkle the flour over the vegetables and mix to combine.
- Cook until the flour disappears, about 2 minutes. Slowly stir in the broth. Add the milk, broccoli and cauliflower. Bring to a simmer. Place a lid over the pot, leaving it partially uncovered, and let simmer until the broccoli and cauliflower are tender, about 15 minutes, stirring occasionally.
- Stir in the Dijon. With an immersion blender puree the soup until it is thick and creamy but still has some texture to it. (Alternatively, you can ladle a few scoops into a blender and puree a few batches. Be careful not to fill your blender more than halfway, as hot liquids like to splatter). Stir in the cheese. Continue stirring until the cheese is melted and the soup is creamy, 2 to 3 minutes. Taste the soup and season with additional salt and pepper to taste. Ladle the chowder into bowls, and serve warm, sprinkled with additional cheddar as desired.
BEST CREAMY ROASTED CAULIFLOWER SOUP (+FREEZER …
From carlsbadcravings.com
Reviews 23Servings 6-8Cuisine AmericanCategory Soup
- Preheat oven to 425 degrees F. Line a baking tray with foil and lightly spray with nonstick cooking spray.
- After the cauliflower has been roasting 10-15 minutes, melt 2 tablespoon butter with 1 tablespoon olive oil in a Dutch oven/soup pot over medium-low heat. Add onions, fennel, and celery and cook until translucent and tender, stirring often, about 10-15 minutes (we are sweating the vegetables- they will not turn golden).
HEALTHY & CREAMY CAULIFLOWER SOUP | NO CREAM!
From bakeplaysmile.com
OUR BEST CAULIFLOWER SOUP RECIPES
QUICK CREAMY CAULIFLOWER SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAMY, DREAMY CAULIFLOWER SOUP | RECIPETIN EATS
From recipetineats.com
CAULIFLOWER SOUP RECIPE (VEGAN) | KITCHN
From thekitchn.com
KETO MASHED CAULIFLOWER RECIPE - LOW CARB NO CARB
From lowcarb-nocarb.com
VEGAN CAULIFLOWER SOUP - THE SIMPLE VEGANISTA
From simple-veganista.com
CAULIFLOWER SOUP - NO SUGAR NO FLOUR RECIPES
From nosugarnoflourrecipes.com
CREAMY CAULIFLOWER SOUP - GIMME SOME OVEN
From gimmesomeoven.com
THIS NO-CREAM CAULIFLOWER SOUP IS DAIRY-FREE - REAL SIMPLE
From realsimple.com
SMOOTH AND SILKY CAULIFLOWER PURéE RECIPE - SERIOUS EATS
From seriouseats.com
HEALTHY CREAMY CAULIFLOWER SOUP WITHOUT USING ANY CREAM OR …
From watchwhatueat.com
CREAMY CAULIFLOWER SOUP (HEALTHY RECIPE!) - NO SPOON NECESSARY
From nospoonnecessary.com
CHEESE-TOPPED CAULIFLOWER STEAKS RECIPE - NYT COOKING
From cooking.nytimes.com
EASY 3-INGREDIENT CAULIFLOWER SOUP RECIPE - TORI AVEY
From toriavey.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love