CHEESY CAULIFLOWER AND POTATO SOUP
Steps:
- Dice the onion and add it to a soup pot along with the olive oil. Sauté the onion over medium heat for about 5 minutes, or until softened.
- Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the potatoes and cauliflower are extremely soft.
- Add the evaporated milk to the soup. Use an immersion blender to purée the mixture, or allow it to cool slightly, then transfer the soup in batches to a blender to purée. Blending hot liquids is extremely dangerous, so make sure to let it cool until warm first (adding the evaporated milk will help bring the temperature down), and drape a towel over the lid of the blender as added protection against unintended splatter.
- Once the soup is puréed, season with smoked paprika, salt, and freshly cracked pepper (10-15 cranks of a pepper mill). The amount of salt needed will vary, depending on the salt content of the broth used.
- Place the soup back over medium heat and allow it to heat through. Once hot, begin stirring in the cheese, one handful at a time, until it has fully melted into the soup.
- Serve the Cheesy Cauliflower and Potato Soup with sliced green onions on top.
Nutrition Facts : ServingSize 1.5 Cups, Calories 304.5 kcal, Carbohydrate 36.53 g, Protein 12.78 g, Fat 12.7 g, Fiber 4.03 g, Sodium 1183.65 mg
POTATO-CAULIFLOWER SOUP
Potato-Cauliflower Soup ~ is a creamy and comforting soup made with leftover mashed potatoes, mashed cauliflower and some Parmesan cheese to create a luscious creamy texture without a ton of butter or cream, making this one fewer in calories and lighter in texture, everyone will love!
Provided by 2 sisters recipes
Categories Soup / First Course
Time 15m
Number Of Ingredients 9
Steps:
- In a large sauce pot filled(1/4 amount) with water, bring water to a boil. Add the cauliflower and cover. Boil cauliflower for about 4 to 6 minutes, until tender. Drain and mash the cauliflower.
- In the meantime, sauté onions with olive oil in a small pan until onions become soft and translucent, about 3 to 4 minutes. Transfer onions to the large pot with mashed cauliflower. Turn on low heat and stir the onions with cauliflower for about 1 minute.
- Add 3 cups of mashed potatoes, nutmeg, and vegetable broth. Bring soup to a low boil. Then simmer on low heat for about 5 minutes.
- Add salt and pepper to taste. Turn off heat. Transfer half the mixture to a blender and blend for a few seconds. Transfer back to the pot. Stir in the grated Parmesan cheese.
- Ladle into soup bowls and garnish with a few drops of extra virgin olive oil on top.
- Serve immediately.
CAULIFLOWER CHEESE SOUP
Throw a new spin on this comforting classic by blending into a smooth and creamy soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
- Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.
Nutrition Facts : Calories 188 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.82 milligram of sodium
CREAMY CAULIFLOWER-POTATO SOUP
This is a quick and easy spin on a cream of cauliflower soup. No flour or cream needed. Packed with flavor and can be topped with cheese, bacon, green onions, sour cream, or left as-is. Even the picky kids love it!
Provided by Stephanie Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat butter in a pot over medium-high heat. Saute onion in hot butter until translucent, 5 to 7 minutes. Add chicken stock, cauliflower, potatoes, carrots, and celery; bring to a boil. Continue to boil until vegetables are tender, about 15 minutes.
- Transfer potatoes, cauliflower, and carrots carefully to an electric blender or food processor with 1 cup broth; blend until it reaches your desired consistency.
- Transfer mixture back into the pot. Season with salt and pepper. Add water as needed if consistency is too thick for your liking. Let simmer over medium-low heat, stirring occasionally, for 10 minutes. Serve.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 21.7 g, Cholesterol 2.3 mg, Fat 1.3 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 545.4 mg, Sugar 4.9 g
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.
CHEESY CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 10 servings
Number Of Ingredients 13
Steps:
- In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
- Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
- Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
- In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
- Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
- Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.
CHEESY CAULIFLOWER AND POTATO SOUP
"This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.
Nutrition Facts : Calories 231 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1168mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
CAULIFLOWER POTATO SOUP
A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.
Provided by AMYL22
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 3h25m
Yield 4
Number Of Ingredients 12
Steps:
- Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
- Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
- Cook on Low, stirring occasionally, for 2 1/2 hours.
- Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 45.8 g, Cholesterol 55.6 mg, Fat 20.3 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1087.3 mg, Sugar 7.5 g
CAULIFLOWER AND POTATO SOUP WITH CHEDDAR CHEESE
Steps:
- In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, potatoes, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth , or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low and simmer for about 25 to 35 minutes until vegetables are very tender.
- Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper.
- Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.
- Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.
Nutrition Facts : Calories 372 kcal, Carbohydrate 23 g, Cholesterol 82 mg, Fiber 4 g, Protein 16 g, SaturatedFat 14 g, Sodium 2569 mg, Sugar 8 g, Fat 25 g, ServingSize 10 Servings, UnsaturatedFat 0 g
CAULIFLOWER CHEESE SOUP
Make and share this Cauliflower Cheese Soup recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan.
- Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning.
- Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
- Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup.
- Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month.
- When ready to serve, warm through, ladle into mugs or bowls, top with the cheese, then stir through before eating.
Nutrition Facts : Calories 313.4, Fat 16.7, SaturatedFat 10.3, Cholesterol 51.7, Sodium 319.2, Carbohydrate 28.3, Fiber 6, Sugar 6.2, Protein 16
CAULIFLOWER CHEESE SOUP
This soup is nutritious and delicious! Whenever I see cauliflower at the grocery store or produce stand, I immediately plan to make this recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, heat first four ingredients until carrots are tender. Stir in soup, milk, corn and cauliflower. Heat through. Just before serving, stir in the cheeses and pepper. Serve immediately.
Nutrition Facts :
HEALTHIER POTATO AND CAULIFLOWER SOUP
This recipe is the result of my desire to lighten one of my favorite comfort foods: potato soup. Cauliflower adds bulk and nutrition while the potato keeps the strong flavor of the cauliflower from overwhelming the dish.
Provided by Lee Crowell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 11
Number Of Ingredients 8
Steps:
- Stir cauliflower, chicken broth, water, and potatoes together in a large pot; bring to a boil. Reduce heat to medium and stir in garlic, salt, white pepper, and thyme. Cover pot and simmer until potatoes and cauliflower are soft, 30 to 40 minutes. Remove from heat and let cool slightly, 5 to 10 minutes.
- Mash potato and cauliflower mixture using an immersion blender or potato masher until pureed.
- Bring pureed soup to a simmer; cook until consistency is smooth and flavors are blended, about 30 minutes. Adjust salt, pepper, and thyme to taste.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 10.9 g, Fat 0.1 g, Fiber 2.2 g, Protein 4.1 g, Sodium 795.3 mg, Sugar 1.5 g
TWO CHEESE POTATO & CAULIFLOWER SOUP
I found this recipe before I decided to follow a lower fat diet, so I often reduce the cheese amount and it works just as well. I've also combined it with the Weight Watchers Baked Potato Soup #261058 for a nice lower fat recipe. I use broth when doing the baked potato version. Also adding roasted garlic is quite tasty. Can do the potatoes peeled or unpeeled. The cauliflower can be fresh or frozen.
Provided by Chef Johnsonville
Categories Potato
Time 30m
Yield 1 pot of soup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter or olive oil in saucepan over medium heat.
- Add onions, cook and stir 4 minutes or until onions are transparent.
- Add garlic, cook and stir for 15 seconds.
- Add milk (or broth), potatoes, cauliflower, salt and red pepper. Bring to a boil, reduce heat, cover tightly and simmer for 15 minutes or until potatoes are tender.
- Use a hand held blender or transfer to a regular blender in batches and process til smooth. Reduce to medium heat, heat until thoroughly heated. Remove from heat.
- Add cheeses into soup and stir until melted.
CHEESY POTATO-CAULIFLOWER SOUP
This cheesy potato-cauliflower soup is a brightened take on traditional cheese soups. The vinegar, lemon, and cayenne give it a wonderful kick!
Provided by Sass
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Combine cauliflower, potatoes, broth, celery, carrots, and onions in a large saucepan; bring to a boil. Cover and cook until vegetables have softened, about 10 minutes. Remove from the heat but keep the lid on.
- Melt butter in another large saucepan over medium heat. Whisk in flour; cook and whisk until bubbly and brown, about 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat and cook until thickened, 5 to 10 minutes.
- Add veggies and broth to the milk mixture. Continue stirring. Add vinegar, garlic powder, lemon juice, cayenne, salt, and pepper. Remove from the heat and slowly add Cheddar, Swiss, and American cheeses, stirring well until melted.
- Ladle into bowls and garnish with scallions.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 23.4 g, Cholesterol 82.2 mg, Fat 28.3 g, Fiber 2.8 g, Protein 16.3 g, SaturatedFat 17.6 g, Sodium 533.3 mg, Sugar 7.8 g
CREAM OF CAULIFLOWER CHEESE & POTATO SOUP
I find this soup to be very similar to Potato and Leek soup but its refreshing to taste the cauliflower and cheese through it. A winter warmer that will delight.
Provided by ozzygirl
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot add oil and butter and melt.
- Saute onion, leek, garlic, thyme and basil until softened.
- Add potato and cauliflower and toss through.
- Add vegetable stock and bay leaves and cook for around 40 minutes.
- Remove bay leaves.
- Blend half the soup in a blender or with a hand held blitzer.
- Mash with a potato masher the other half of the soup.
- Add the blended half of the soup back with the mashed soup.
- Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long).
- Add the cream and stir through.
- To top with toast:.
- Slice a baguette into thin slices.
- Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you).
- Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted.
- If the slices are too big for the soup, quarter them or half them.
- Serve on top of the soup.
CHEESY CAULIFLOWER-POTATO SOUP
A creamy cauliflower-potato soup that's cheesy, delicious, and easy to make.
Provided by James
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place cauliflower, potatoes, and onions in a large pot. Pour in chicken broth and bacon bits, cover, and bring to a boil over high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Stir in Cheddar cheese, milk, cream, salt, black pepper, and cayenne pepper until thoroughly combined and cheese has melted.
- Puree soup with an immersion blender until smooth. Adjust seasoning as needed.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 22 g, Cholesterol 52.9 mg, Fat 15.7 g, Fiber 4.2 g, Protein 14.8 g, SaturatedFat 9.6 g, Sodium 1336.7 mg, Sugar 6.7 g
CAULIFLOWER CHEESE SOUP
Make and share this Cauliflower Cheese Soup recipe from Food.com.
Provided by katew
Categories Cauliflower
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in large saucepan.
- Add onion, cook till soft.
- Add cauliflower, potato, stock, milk and seasoning.
- Bring to the boil, reduce heat, simmer 30 mins or till cauli is cooked and potato soft.
- Whizz in food processor till thick and cream.
- Add more milk to thin if you like.
- Stir through cheese pieces.
- Serve.
Nutrition Facts : Calories 271.9, Fat 12.6, SaturatedFat 7.7, Cholesterol 40, Sodium 271, Carbohydrate 28.1, Fiber 6, Sugar 6.2, Protein 15
DOUBLE CHEESE CAULIFLOWER SOUP
Easily done over the stove top too. With dried beef, and potato flakes, this makes this a very enjoyable bowl of soup.
Provided by weekend cooker
Categories Cheese
Time 2h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine cauliflower and water in a large saucepan, bring to a boil.
- Heat slow cooker on low, add cream cheese and cheese spread.
- Pour in cauliflower and water, stir to be sure the cheese is dissolved and mixed through the cauliflower.
- Add`dried beef and potato flakes, and mix well.
- Cover, and cook on low for 2-3 hours, or over the stovetop until cauliflower is tender and done.
Nutrition Facts : Calories 435.2, Fat 31.2, SaturatedFat 18.6, Cholesterol 102.4, Sodium 2031.9, Carbohydrate 16.9, Fiber 1.8, Sugar 3.2, Protein 23.6
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