Feast your taste buds on the creamy delight of our cauliflower soup recipes, a symphony of flavors that will warm your soul. Dive into a velvety blend of roasted cauliflower, aromatic onions, and a hint of garlic, gently simmered in a savory broth. Experience the richness of a classic cream of cauliflower soup, or tantalize your palate with a vegan version made with almond or coconut milk. Indulge in a low-carb keto-friendly variation, perfect for those following a mindful diet. This versatile soup caters to every taste, whether you prefer a silky smooth texture or a rustic, chunky bite. Get ready to transform simple ingredients into an extraordinary culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
CREAM OF CAULIFLOWER SOUP
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.
Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
CREAM OF CAULIFLOWER SOUP
Provided by Sheila Lukins
Categories Soup/Stew Milk/Cream Thanksgiving Quick & Easy Dinner Lunch Cauliflower Leek Fall Parade Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- 1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
- 2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
- 3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
- 4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.
- 5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.
CREAM OF CAULIFLOWER SOUP
A delicious soup for winter or anytime. This soup has a tremendous flavor. There is a beautiful off white color and the aroma is just to die for. Go all out and serve fresh croutons with this!
Provided by Childrens Minister
Categories Cauliflower
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add 1/4 cup chicken broth and butter to a heavy, medium stock pot until butter is melted.
- Add onion, garlic, and nutmeg simmer 5-10 minutes until onions are tender.
- Stir in remaining chicken broth, wine, and cauliflower.
- Bring to a boil, reduce heat and simmer until the cauliflower is tender, and 20 minutes.
- Puree until smooth by using stick blender or pouring into a blender.
- If using a blender remember heat expands!
- Return pureed mixture to stock pot and add cream, Greek Seasoning, and pepper.
- Simmer briefly.
- Garnish with fresh croutons and chopped chives.
Nutrition Facts : Calories 320.7, Fat 15.9, SaturatedFat 9.3, Cholesterol 48.4, Sodium 1011.8, Carbohydrate 20.1, Fiber 6.5, Sugar 8.4, Protein 11.4
CREAMY CAULIFLOWER SOUP
Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
- Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.
Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 5 g, Protein 8 g, Sodium 435 g
Tips:
- Select the best cauliflower: Choose a head of cauliflower that is compact and heavy for its size, with tightly packed florets. Avoid heads with any signs of bruising or discoloration.
- Roast the cauliflower before cooking: Roasting the cauliflower brings out its natural sweetness and adds a depth of flavor to the soup. Be sure to roast the cauliflower until it is slightly charred in spots.
- 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 is flavorful and well-seasoned. You can use store-bought or homemade vegetable broth.
- Don't overcook the soup: Overcooked cauliflower can become mushy and bland. Cook the soup just until the cauliflower is tender and easily pierced with a fork.
- Season the soup to taste: Be sure to season the soup to taste with salt, pepper, and other seasonings. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
Conclusion:
Cream of cauliflower soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. With its creamy texture, rich flavor, and roasted cauliflower, this soup is sure to be a hit with everyone at the table. So next time you're looking for a comforting and nutritious meal, give this cream of cauliflower soup a try. You won't be disappointed!
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