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.
PAM'S CURRIED CHEDDAR AND CAULIFLOWER SOUP
Made this for supper cause I had a half head of cauliflower and really wanted to make some soup for this cold day. I made this by guess and by golly, but have recorded the ingredients as I remember them. It is a simple cheesey sauce soup base with cauliflower. That is a slice of my Asiago and Rosemary Beer Batter Bread with the bowl of soup. They were great together.
Provided by Pam Ellingson @wmnofoz
Categories Cream Soups
Number Of Ingredients 13
Steps:
- Rinse and drain the cauliflower leaving some water on it, salt and lightly pepper all sides, place in a microwaveable dish, cover and microwave on high for 3 to 4 minutes. Let rest until needed. (This allows residual heat to cook it further. If it is not quite tender enough, the additional simmering will finish it. If it is a very large head, or you want it very tender, you might want to cook it for 5-6 minutes in the microwave.)
- In a large saucepan, melt butter and add finely chopped vegetables. Cook over med heat until tender and translucent. Add flour and cook for 2 to 3 minutes to avoid raw flour taste.
- Add milk, cream and seasonings. ( I gave a wide range of measure for the milk because some people like thick soup, some thin. The cheese will also add some thickness and texture, so it is up to you to determine how much milk to use.) Stir and cook over medium heat until thickened. Add cheese and stir until melted.
- Chop cooked cauliflower into large bite sized pieces, and add to cheese soup base. Simmer on low for 10 minutes, stirring occasionally to prevent scorching. Taste and adjust seasonings. Serve hot with a sprinkling of chopped chives or parsley for color.
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.
CHEDDAR CAULIFLOWER SOUP
Cauliflower is often last on the list of vegetables my family will eat, but they adore this creamy, savory soup with tender leeks and shredded cheddar cheese. If you puree the soup in a blender, be sure to work in batches leave some space between the lid and the jar for steam to escape. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and thyme.
Nutrition Facts : Calories 146 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 643mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
ROASTED CAULIFLOWER AND CURRY SOUP
Make and share this Roasted Cauliflower and Curry Soup recipe from Food.com.
Provided by Chef Patience
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 450 degrees.
- Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
- Roast cauliflower until it turns brown, about 25 minutes.
- Melt butter and add onions to medium size sauce pan. Cook onions until soft.
- Add curry powder, cauliflower, water and broth to pan.
- Cover and bring to a boil.
- Uncover, reduce heat and simmer for 5 minutes.
- Remove 3 cups of cauliflower from the pot.
- Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
- Add the 3 cups of cauliflower back inches Top with parsley.
- Enjoy.
Nutrition Facts : Calories 178.5, Fat 10.7, SaturatedFat 3.1, Cholesterol 7.6, Sodium 1616.6, Carbohydrate 17, Fiber 5.1, Sugar 7.4, Protein 6.2
CURRIED CAULIFLOWER SOUP
My DH is often chilled after riding his scooter home after work and a nice bowl of soup always hits the spot. This one will definitely warm him. The flavor is really nice in this and the curry and apple shine through just right. The recipe for this came from my Vegetarian Times Magazine. I noticed they are now putting more Vegan recipes in the magazine which I think is great. I used low sodium rice wine vinegar.
Provided by Chef Joey Z.
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large pot and saute the onion until its golden brown and soft. About 5-7 minutes.
- Stir in the apple, curry, garlic and cook for 2 more minutes or until the curry powder turns a deep yellow shade.
- Add the cauliflower and veggie broth. Bring to a simmer and cover.
- Reduce heat to medium-low, and simmer for 20 minutes, then blend in a food processor or blender. I used a hand held emersion blender.
- Stir in the honey and vinegar.
- Season with salt if desired.
- Bon Appetit!
Nutrition Facts : Calories 162.9, Fat 8, SaturatedFat 1.3, Cholesterol 0.4, Sodium 676.7, Carbohydrate 21.8, Fiber 6.1, Sugar 11.6, Protein 5.2
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