Best 2 Cauliflower Soup Pioneer Woman Recipes
Indulge in the creamy and comforting goodness of Ree Drummond's beloved cauliflower soup, a culinary masterpiece that has become a Pioneer Woman favorite. This velvety soup is crafted with fresh cauliflower, aromatic onions, and savory vegetable broth, simmered to perfection and finished with a touch of cream for an irresistibly smooth texture. Experience a symphony of flavors as roasted red peppers, tangy lemon juice, and a hint of nutmeg harmonize in perfect balance. Accompany this delightful soup with a variety of delectable toppings like crispy bacon, sharp cheddar cheese, or toasted croutons for a customizable feast.
Alongside the classic cauliflower soup, this comprehensive article offers a delightful array of variations to suit every taste and dietary preference. Embrace the vibrant flavors of Mexican cauliflower soup, where roasted poblano peppers, corn, and black beans dance together in a flavorful broth. For a lighter and vegan-friendly option, try the creamy cauliflower soup with coconut milk, where the richness of coconut milk blends seamlessly with tender cauliflower and aromatic spices. If you're seeking a more decadent indulgence, the loaded baked potato cauliflower soup is sure to satisfy your cravings, featuring a medley of bacon, cheese, and sour cream that transforms this classic comfort food into a soup sensation.
CAULIFLOWER SOUP (PIONEER WOMAN)
Wow. Who knew cauliflower soup could be so exciting. I couldn't stop eating this. This is a definite make-again recipe. I skipped the sour cream and still loved it. If you want to make this a smoother, thicker soup--use an immersion blender to puree and cook an additional 10 minutes after pureeing. Recipe courtesy of The Pioneer Woman Cooks Food From My Frontier.
Provided by AmyZoe
Categories Cauliflower
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Melt 1/2 stick of butter in a heavy pot over medium heat, then add the onion and cook until translucent, about 3 minutes.
- Add the carrot and celery.
- Stir and cook for a few more minutes.
- Throw in the cauliflower.
- Stir it around, cover, and cook over very low heat for 15 minutes.
- Add the minced parsley.
- Add the chicken broth and simmer for 10 minutes.
- In the meantime, make white sauce: Melt the remaining 1/2 stick of butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, then pour in the milk, whisking to combine.
- Remove the white sauce from the heat and pour in the half-and-half.
- Pour the white sauce mixture into the pot.
- Add a teaspoon to 2 of 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 additional salt or other seasonings as necessary.
- To serve the soup, place the room temperature sour cream in the bottom of the soup tureen. Then addd the whole pot of hot soup to the tureen. Stir gently to combine and immediately serve with warm rolls.
Nutrition Facts : Calories 212, Fat 16.3, SaturatedFat 9.6, Cholesterol 41.8, Sodium 371.9, Carbohydrate 11.7, Fiber 1.4, Sugar 4.4, Protein 7
PIONEER WOMAN'S CAULIFLOWER SOUP
Make and share this Pioneer Woman's Cauliflower Soup recipe from Food.com.
Provided by plannermom
Categories Cauliflower
Time 1h
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
- In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
- Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
- Serve immediately.
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is firm and white, with no brown spots or blemishes.
- Trim the cauliflower correctly: Cut off the leaves and the tough core of the cauliflower. Then, cut the cauliflower into florets.
- Roast the cauliflower before cooking: Roasting the cauliflower brings out its natural sweetness and flavor. To roast the cauliflower, toss it with olive oil and salt and pepper. Then, spread it on a baking sheet and roast it at 425 degrees Fahrenheit for 20-25 minutes, or until it is tender and slightly browned.
- Use a good quality broth: The broth is the base of the soup, so it is important to use a good quality broth. You can use chicken broth, vegetable broth, or beef broth. If you are using a low-sodium broth, you may want to add some salt to the soup to taste.
- Don't overcook the soup: Cauliflower soup is best when it is cooked just until the cauliflower is tender. If you overcook the soup, the cauliflower will become mushy.
Conclusion:
Cauliflower soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover cauliflower. With a few simple ingredients and a few easy steps, you can make a delicious pot of cauliflower soup that the whole family will enjoy.
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