Best 3 Cauliflower Soup With Chorizo And Garlic Croutons Recipes

Indulge in a symphony of flavors with our delectable Creamy Cauliflower Soup with Chorizo and Garlic Croutons, a culinary masterpiece that combines the richness of chorizo, the velvety texture of cauliflower, and the aromatic crunch of garlic croutons. This delightful soup is not only a feast for the taste buds but also a visual masterpiece, adorned with vibrant pops of paprika and fresh parsley. Accompanying this exceptional soup are three additional recipes that will tantalize your senses: a classic Caesar Salad with a tangy dressing, a hearty Italian Sausage and Lentil Soup that exudes rustic charm, and a refreshing Cucumber Salad that adds a crisp and refreshing touch to your meal. These recipes promise a culinary journey that will leave you craving more.

Here are our top 3 tried and tested recipes!

CAULIFLOWER SOUP WITH CHORIZO AND GARLIC CROUTONS

Cauliflower soup with chorizo and garlic croutons image

Cook up this quick cauliflower soup for a light and tasty meal when you're short of time. Top with crispy chorizo, parsley and croutons

Provided by Sophie Godwin - Cookery writer

Categories Lunch, Soup

Time 30m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
1 onion , chopped
1 cauliflower , cut into florets
2 garlic cloves , finely chopped
500ml chicken or vegetable stock
5cm long piece of chorizo , cut from a ring
1 large slice of crusty bread
2 tbsp double cream
small bunch parsley , chopped

Steps:

Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 mins, then tip in the cauliflower and half the garlic. Give everything a good stir, then pour in the stock. Cook for 12 mins or until the cauliflower is tender.
Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then tear or cut into crouton-sized pieces. Heat the remaining oil in a frying pan, add the chorizo and fry until crisp. Tip in the bread and remaining garlic and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.
Using a stick blender, blitz the soup with the double cream and season to taste. Reheat if necessary, then divide between two bowls. Mix the parsley with the chorizo and croutons, and top generously.

Nutrition Facts : Calories 550 calories, Fat 38 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium

CAULIFLOWER SOUP WITH CHORIZO

Cauliflower Soup With Chorizo image

This recipe is able to be adapted quite easily depending on which added extras you like. We made a triple batch of the basic recipe - then changed it up each time. If you don't like chorizo use salami, ham, blue cheese or crispy croutons - whatever takes your fancy!

Provided by The Normans

Categories Cauliflower

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

50 g butter
1 leek, halved and sliced thinly
4 garlic cloves, chopped
1 cauliflower, small and chopped
1 1/4 liters chicken stock
1 potato, peeled and chopped
150 ml cream
2 chorizo sausage, smoked and diced

Steps:

Heat large suacepan with butter and add leek and garlic. Cover with lid and cook gently for 5 minutes. Add cauliflower, chicken stock and potato. Bring to the boil and simmer for 25-30 minutes.
In another frypan, add chorizo and cook until brown on all sides. Drain on kitchen paper and set aside to keep warm.
Add cream to soup and blend until smooth using a stick mixer. Check seasoning, divide between 4 bowls using the chorizo as garnish.
Serve with the bread of your choosing.

Nutrition Facts : Calories 547.2, Fat 37.7, SaturatedFat 19.2, Cholesterol 105.1, Sodium 977.8, Carbohydrate 33.6, Fiber 4.6, Sugar 9.2, Protein 20.6

ROASTED CAULIFLOWER SOUP WITH PARMESAN CROUTONS

Roasted Cauliflower Soup With Parmesan Croutons image

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

Ingredients

2 heads cauliflower, chopped into florets
4 garlic cloves, roughly chopped
3 cups chicken stock
1/4 cup cream
1 tablespoon butter
sea salt
olive oil
flat leaf parsley, roughly chopped
1/4 loaf sourdough bread, sliced length-wise
1/4 lb parmesan cheese, finely shaved on a microplane grater
black pepper
1 teaspoon butter

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

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy, with tightly packed florets. Avoid heads with brown or yellow spots, as these are signs of bruising or decay.
Roast the cauliflower before making the soup: Roasting the cauliflower brings out its natural sweetness and gives the soup a richer flavor. Be sure to roast the cauliflower until it is tender and slightly browned.
Use a good quality chorizo: The chorizo is one of the key ingredients in this soup, so it's important to use a good quality chorizo. Look for a chorizo that is made with pork shoulder and has a nice smoky flavor.
Don't overcrowd the pan when cooking the chorizo: If you overcrowd the pan, the chorizo will steam instead of fry, and it will not develop its full flavor.
Use a good quality chicken broth: The chicken broth is another important ingredient in this soup, so it's important to use a good quality broth. Look for a broth that is made with real chicken and has a rich flavor.
Season the soup to taste: Be sure to season the soup to taste with salt and pepper. You may also want to add a pinch of cayenne pepper or paprika for a little extra spice.
Serve the soup with your favorite toppings: This soup is delicious served with a variety of toppings, such as grated Parmesan cheese, chopped parsley, or a dollop of sour cream.

Conclusion:

This cauliflower soup with chorizo and garlic croutons is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is creamy and flavorful, with a nice smoky flavor from the chorizo. The garlic croutons add a nice crunch and extra flavor to the soup. This soup is sure to be a hit with your family and friends.