Best 8 Adams Favorite Creamy Cheesy Cauliflower Soup Recipes

CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
• Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
• Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

ADAM'S FAVORITE CREAMY-CHEESY CAULIFLOWER SOUP

Steps:

• Break the cauliflower down into small flowerettes, chop some of the stems up into bite size pieces.
• Set the stock on the stove to boil.
• Add the chopped onions to the broth and season with salt and pepper. Let this boil until the onions are transparent.
• Add the cauliflower flowerettes and turn the heat down to a simmer. Cover the pot and keep at a simmer.
• Meanwhile, make a roux of the flour and butter over medium-low heat. Cook this while whisking until the flour slightly changes color (whisk constantly so it doesn't burn, and make sure it doesn't burn).
• Add the cream slowly, whisking in between each addition so that the lumps come out and the roux stays smooth. This mixture should always come back to a boil once the milk has been stirred in well, if it doesn't, turn the heat up!
• When all the cream has been added and the roux is thick and smooth (about the consistency of thick pudding) add it to the soup.
• Stir the soup well to incorporate the cream, and keep stirring until it comes up to a boil.
• Add the cheese, turn the heat down to low, cover and bring to a slow boil. Stir frequently so it doesn't burn on the bottom.

SIMPLE CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion and fry until softened, 3 to 5 minutes. Add chicken broth and cauliflower; bring to a boil.
• Reduce heat slightly and boil gently until cauliflower is tender, 20 to 30 minutes.
• Meanwhile, grate Cheddar cheese. Whisk milk and flour together in a bowl.
• When cauliflower is tender, slowly add milk-flour mixture, stirring until combined. Simmer until soup has thickened, about 5 minutes.
• Remove from the heat and stir in grated Cheddar until melted and blended together. Season with salt and pepper.

CREAMY CHEESY CAULIFLOWER SOUP

Steps:

• Put cauliflower and onion soup mix in pot and cover with cold water, Bring to boil and simmer till softened, about 10 minutes.
• While cauliflower is simmering, melt butter in a micro proof bowl and stir in flour add milk and stir.
• When cauliflower is soft blend in blender with the white sauce to puree.
• Making sure to use all the liquid.
• Put back into stock pot and add cheeses stirring to melt.
• Add seasonings.
• Add more water or milk to thin if needed simmer 5 more minutes.
• Serve with a green salad.

CREAMY CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter over medium. Saute garlic in butter over medium heat for 1 minute. Add cauliflower, stock, and water and bring to a boil over high heat. Boil for 5 minutes and add potatoes. Boil for another 20-25 minutes, or until all vegetables are very soft (fork goes right through them). Blend with immersion blender or blend in batches in blender. Add fat free half and half and heavy cream and stir. Add cheeses and lower to low heat, stir until melted. Add nutmeg, taste and season with salt and pepper. I would make some homemade croutons and serve the soup with two floating on top.

CHEESY CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

CREAMY CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

CONTEST-WINNING CHEESY CAULIFLOWER SOUP

Steps:

• Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.