SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
- Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY
Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
- Add the cauliflower, vegetable broth, and water, then stir.
- Bring to a boil.
- Add the thyme then cover and reduce to a simmer for 15 minutes.
- Uncover and remove the thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Mix in vegetarian Parmesan and chives.
- Allow to cool 2 minutes then serve.
- Enjoy!
Nutrition Facts : Calories 902 calories, Carbohydrate 61 grams, Fat 66 grams, Fiber 4 grams, Protein 5 grams, Sugar 19 grams
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
ROASTED CAULIFLOWER SOUP WITH PARMESAN CROUTONS
From Foodista: This cauliflower soup is rich and sumptuous. The cauliflower is roasted to a golden hue and made more than fragrant by the garlic that roasts along side it. While simple to make, and comforting in it's flavors, it still has enough punch to impress company. It tastes naughty, but there is very little cream or butter to speak of and the homemade croutons are baked. This is my perfect comfort food.
Provided by Raquel Grinnell
Categories Cauliflower
Time 1h10m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425º.
- Coat cauliflower and garlic in olive oil and roast on a baking sheet for about 20 minutes or until a nice golden brown. Turn once or twice to avoid burning.
- Add cauliflower mixture to a pot with chicken stock (or low sodium chicken/vegetable broth if using store bought) and butter and cook for another 20 minutes until very soft.
- In a blender, puree cauliflower and some of cauliflower water and cream in batches until very smooth. You can adjust the amount of water to get your desired thickness.
- When you are through, keep soup warm, while you make the croutons. For the croutons, butter bread, add fresh Parmigiano-Reggiano and pepper and toast in the 425 degree oven.
- Bake until golden brown and crispy at the edges. About 7 minutes.
- Cut into bite sized chunks and serve atop the soup.
Nutrition Facts : Calories 527.6, Fat 20.7, SaturatedFat 11.3, Cholesterol 57.1, Sodium 1147.5, Carbohydrate 59.7, Fiber 7.5, Sugar 10.4, Protein 29.2
More about "roasted cauliflower soup with parmesan croutons food"
ROASTED CAULIFLOWER SOUP WITH PARMESAN CROUTONS | RECIPES
From moorlandseater.com
Estimated Reading Time 7 mins
- Remove and discard the outer leaves of the cauliflower.Chop the florets and main stem into chunky pieces and put in a roasting tray.
- Season the cauliflower with salt and pepper, drizzle with 2 tbsp of the olive olive and mix together well: using your hands is best to make sure all the cauli is nicely coated.
- Put in the oven and roast until the edges of the cauliflower are turning golden and it's starting to soften, turning occasionally (15-20 minutes). Remove from the oven but leave it switched on.
DAN KLUGER'S CREAMY TOMATO & CAULIFLOWER SOUP WITH PARMESAN …
From people.com
Estimated Reading Time 2 mins
CAULIFLOWER PESTO GNOCCHI SOUP WITH PARMESAN CROUTONS
From tablespoon.com
CAULIFLOWER SOUP {CREAMY & CHEESY} - SPEND WITH PENNIES
From spendwithpennies.com
ROASTED CREAM OF CAULIFLOWER PARMESAN SOUP - WHOLE …
From wholeandheavenlyoven.com
ROASTED CAULIFLOWER SOUP WITH PARMESAN CROUTONS - PLAIN.RECIPES
From plain.recipes
CAULIFLOWER SOUP WITH PARMESAN CROUTONS | CANADIAN LIVING
From canadianliving.com
TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE
From allrecipes.com
20+ BEST VEGGIE SIDE DISH RECIPES | EATINGWELL
From eatingwell.com
CHICKEN CAESAR SALAD WITH CORNBREAD CROUTONS | SIMPLE HEALTHY …
From orchidsandsweettea.com
ROASTED TOMATO SOUP RECIPE WITH PARMESAN CROUTONS - FOOD DOLLS
From fooddolls.com
AIR-FRYER ROASTED CAULIFLOWER SOUP | TESCO REAL FOOD
From realfood.tesco.com
CAULIFLOWER AND PARSNIP SOUP WITH PARMESAN CROUTONS - RECIPES ...
From delicious.com.au
25+ EASY ANTI-INFLAMMATORY RECIPES | EATINGWELL
From eatingwell.com
CREAMY CAULIFLOWER SOUP WITH CHEESY MUSTARD CROUTONS
From bonappetit.com
KALE, FENNEL AND WHITE BEAN SOUP WITH PARMESAN CROUTONS
From 177milkstreet.com
CAULIFLOWER SOUP WITH PANCETTA AND PARMESAN CROUTONS
From everydaygourmet.tv
KETO ROASTED CAULIFLOWER WITH PARMESAN - FORGETSUGAR
From forgetsugarfriday.com
CREAMY PARMESAN CAULIFLOWER SOUP RECIPE - SNAPPY GOURMET
From snappygourmet.com
ROASTED TOMATO SOUP WITH PARMESAN CROUTONS - FOOD DOLLS
From fooddolls.com
CAULIFLOWER AND PARSNIP SOUP WITH PARMESAN CROUTONS
From taste.com.au
ROASTED TOMATO SOUP WITH PARMESAN CROUTONS RECIPE FOOD …
From hotzxgirl.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