Best 2 Cauliflower Soup With Cremini Mushrooms And Walnut Oil Recipes

Immerse yourself in a culinary journey with our exquisite cauliflower soup, a symphony of flavors that will tantalize your taste buds. This creamy and comforting soup is crafted with fresh cauliflower roasted to perfection, releasing its natural sweetness. Cremini mushrooms add an earthy depth, while walnut oil imparts a nutty richness that elevates the dish to new heights. Served with a sprinkle of fresh thyme and a drizzle of walnut oil, this soup is a feast for the senses.

Additionally, discover a delectable array of complementary recipes to enhance your dining experience. Indulge in the crispy delight of air fryer cauliflower wings, seasoned with a blend of aromatic herbs and spices. Delight in the hearty goodness of cauliflower rice pilaf, a flavorful and healthy alternative to traditional rice. Satisfy your sweet cravings with our selection of decadent cauliflower desserts, including a luscious chocolate cauliflower cake and a tantalizing cauliflower carrot cake. Explore the versatility of cauliflower as you embark on a culinary adventure like no other.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER SOUP

Cauliflower Soup image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 14

Ingredients

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 cauliflower head, cored and roughly chopped
2 tablespoons finely minced fresh parsley
8 cups low-sodium chicken broth or stock
6 tablespoons all-purpose flour
2 cups whole milk
1 cup half-and-half
1 to 2 teaspoons salt (or to taste)
Ground black pepper
1 heaping cup sour cream, at room temperature
Warm rolls or crusty bread, for serving

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 WITH CREMINI MUSHROOMS AND WALNUT OIL

Cauliflower Soup With Cremini Mushrooms And Walnut Oil image

Provided by Amanda Hesser

Categories project, soups and stews, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons extra virgin olive oil
8 ounces cremini mushrooms, trimmed and cut into 1/2-inch pieces
Sea salt
1 clove garlic, peeled, crushed and chopped
1 1/4 pounds cauliflower, trimmed and cut into florets
1/4 cup cream, more if desired
Freshly ground black pepper
Walnut oil

Steps:

Place a large casserole over medium-high heat. Heat olive oil until it shimmers, and add mushrooms. Season with salt to taste, and saute until softened, about 5 minutes. Add garlic and cook 1 minute more.
Add cauliflower and 5 cups water. Bring to a boil and simmer until cauliflower is tender, 5 to 7 minutes. Working in batches, use a blender or food processor to puree soup until very smooth. Return soup to pan, and place over medium heat. Stir in cream, adjust salt and season with pepper to taste.
To serve, stir soup, or carefully use an immersion blender to blend and froth top of soup. Ladle into warmed bowls and drizzle about 1 1/2 teaspoons walnut oil into each. Serve hot.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams

Tips:

For the best flavor, use fresh cauliflower and cremini mushrooms.
If you don't have vegetable broth, you can use chicken broth or water.
To make the soup creamier, add a cup of milk or cream.
If you don't have walnut oil, you can use olive oil.
Garnish the soup with chopped parsley, chives, or thyme.

Conclusion:

This cauliflower soup with cremini mushrooms and walnut oil is a delicious and easy-to-make soup that is perfect for a cold night. It is also a healthy soup that is packed with vegetables and nutrients. So next time you are looking for a quick and easy soup to make, give this recipe a try.