Indulge in a symphony of flavors with our exquisite cauliflower soup recipe, a culinary masterpiece that transforms the humble cauliflower into a velvety, creamy delight. This low-carb, gluten-free soup is not just a meal; it's an experience. As you savor each spoonful, you'll encounter a harmonious blend of roasted cauliflower, sautéed onions, and a touch of garlic, all simmered in a rich vegetable broth. Topped with crispy homemade croutons, this soup is a feast for both the palate and the eyes.
Prepare to embark on a delightful journey as we guide you through the art of crafting this culinary masterpiece. Our recipe includes step-by-step instructions, ensuring even novice cooks can create a restaurant-worthy dish. But that's not all—to elevate your culinary skills, we've also included bonus recipes for mouthwatering croutons and a luscious roasted red pepper sauce. These accompaniments will take your cauliflower soup to new heights of flavor and texture.
Our croutons recipe offers two tempting variations: classic butter croutons and indulgent cheesy croutons. Both are incredibly easy to make and add an irresistible crunch to your soup. And to add a vibrant pop of color and a touch of smoky sweetness, our roasted red pepper sauce is the perfect finishing touch. With its velvety texture and smoky undertones, this sauce will elevate your cauliflower soup into an unforgettable dish.
So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together. Indulge in the symphony of flavors that awaits you with our cauliflower soup, croutons, and roasted red pepper sauce—a trio of recipes that will leave you craving more.
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.
CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
- Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
- Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
COLD CAULIFLOWER SOUP WITH BACON AND CROUTONS
Provided by Giada De Laurentiis
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
- For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
- For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
- In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
- Ladle the chilled soup into bowls and garnish with the croutons and bacon.
- Cook's Note: The soup can also be blended using an immersion blender.
CAULIFLOWER SOUP WITH CHORIZO AND GARLIC CROUTONS
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
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 CROUTONS
Make and share this Cauliflower Soup With Croutons recipe from Food.com.
Provided by Tracey_B
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees celcius. Cut the slices of bread into cubes and coat lightly with cooking spray. Place on a baking tray and bake for 5 minutes or until crisp and golden. Reserve.
- While the croutons are baking, place the cauliflower, potato and onion in a large pan. Add the vegetable stock and bring to the boil. Cover and gently simmer for 10 minutes or until the potato is tender.
- Transfer the mixture to a food processor or blender. Process until smooth. Return to the pan and add the skim milk. Reheat and ladle into warm bowls. Scatter with the chives and the croutons.
Tips:
- Choose the right cauliflower: Look for a cauliflower head that is firm and white, with no signs of bruising or wilting.
- Trim the cauliflower properly: Remove the tough outer leaves and cut the cauliflower into florets. Make sure to cut them into even-sized pieces so that they cook evenly.
- Roast the cauliflower before making the soup: Roasting the cauliflower brings out its natural sweetness and gives the soup a richer flavor. To roast the cauliflower, toss the florets with olive oil and salt and pepper, then roast them in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly browned.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth that has a rich flavor. You can make your own vegetable broth or use a store-bought broth.
- Don't overcook the soup: The cauliflower should be tender but still have a slight bite to it. Overcooking the soup will make the cauliflower mushy.
- Add your favorite toppings: Once the soup is cooked, you can add your favorite toppings. Some popular toppings include croutons, grated Parmesan cheese, chopped parsley, and a drizzle of olive oil.
Conclusion:
Cauliflower soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be customized to your liking. With its creamy texture and rich flavor, cauliflower soup is sure to be a hit with your family and friends.
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