Best 3 Cauliflower Soup Donna Recipes
Indulge in a symphony of flavors with our remarkable collection of cauliflower soup recipes. From classic creamy creations to innovative vegan and gluten-free options, our diverse selection caters to every palate and dietary preference. Dive into the velvety richness of our traditional cauliflower soup, where the delicate sweetness of cauliflower harmonizes with sautéed onions and garlic, enveloped in a creamy broth.
For a lighter indulgence, explore our delightful roasted cauliflower soup, where roasted cauliflower florets bring a smoky depth to the velvety texture. Vegan enthusiasts will delight in our creamy vegan cauliflower soup, where cashew cream and nutritional yeast create a luscious, dairy-free base. Gluten-free seekers can rejoice in our vibrant gluten-free cauliflower soup, where a blend of almond flour and vegetable broth create a flavorful and inclusive dish.
Embark on a culinary journey with our diverse cauliflower soup recipes, each offering a unique symphony of flavors and textures.
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.
CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
- Add the parsley, and then add the chicken broth and simmer for 10 minutes.
- Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
- Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
- Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
- You will love everything about this.
CAULIFLOWER SOUP (DONNA) RECIPE
Provided by LoisD
Number Of Ingredients 11
Steps:
- 1.Cook bacon/pancetta in Dutch oven, over med, stirring often, until crisp (4-7 min) Transfer to paper towel using slotted spoon Drain drippings reserving 1 Tbsp. 2. Increase heat to med-high. Add leek, celery and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 min. Add cauliflower, stock, salt and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 min. 3. Remove 1 cup vegetables with a slotted spoon, finely chop. 4. Pour remaining mixture into blender; add half and half. Remove center piece of blender lid to allow steam to escape; attach lid and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth. 1 min 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables, cook over med until warmed through, about 2 minutes. Ladle soup into fowls; top with bacon, cheese and chives. I added pancetta to full pot. 200 calories; 13 g fat, 11 g protein; 12 g carb; 3 g fiber
Tips:
- Use fresh cauliflower: Fresh cauliflower has a sweeter, more delicate flavor than frozen cauliflower. If you're using frozen cauliflower, be sure to thaw it completely before using.
- Roast the cauliflower before blending: Roasting the cauliflower brings out its natural sweetness and flavor. You can roast the cauliflower in the oven or on the stovetop.
- Use a variety of spices: Cauliflower soup is a great way to use up leftover spices. Some good options include cumin, curry powder, garlic powder, onion powder, paprika, and salt and pepper.
- Add a creamy element: Cauliflower soup can be made creamy with the addition of milk, cream, or yogurt. You can also use a vegan alternative, such as almond milk or coconut milk.
- Garnish before serving: Garnish your cauliflower soup with fresh herbs, grated cheese, or croutons before serving. This will add a pop of color and flavor.
Conclusion:
Cauliflower soup is a delicious, healthy, and versatile soup that can be enjoyed by people of all ages. It's a great way to use up leftover cauliflower, and it's also a good option for a quick and easy weeknight meal. With its creamy texture and rich flavor, cauliflower soup is sure to be a hit with your family and friends.
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