Best 5 Creamy Cauliflower Soup With Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a creamy and comforting culinary journey with our exquisite Creamy Cauliflower Soup with Greens. This delightful soup, a symphony of flavors and textures, is crafted with fresh cauliflower, aromatic herbs, and a touch of zesty lemon. Its velvety texture, vibrant green hue, and subtle tanginess will tantalize your taste buds and warm your soul.

Accompanying the main recipe, we also present a collection of equally delectable variations to satisfy every palate. For those who prefer a classic rendition, our Traditional Creamy Cauliflower Soup offers a comforting embrace of simple, wholesome ingredients. If you crave a touch of spice, the Spicy Roasted Cauliflower Soup will ignite your senses with its vibrant blend of roasted cauliflower, chili peppers, and a hint of cumin.

For a luscious and indulgent experience, the Creamy Cauliflower Soup with Bacon and Gruyère will transport you to culinary heaven with its smoky bacon, melted Gruyère cheese, and a touch of white wine. And for those seeking a lighter, yet equally flavorful option, the Vegan Creamy Cauliflower Soup, crafted with almond milk and nutritional yeast, will delight your taste buds without compromising on richness.

Each recipe in this collection is meticulously crafted to ensure a perfect balance of flavors and textures. Whether you're a seasoned cook or just starting your culinary adventure, these recipes will guide you effortlessly through the process, ensuring a delicious and satisfying outcome every time. So, gather your ingredients, prepare your taste buds, and embark on a culinary odyssey with our Creamy Cauliflower Soup with Greens and its enticing variations.

Here are our top 5 tried and tested recipes!

CREAMY CAULIFLOWER SOUP WITH GREENS



Creamy Cauliflower Soup with Greens image

Keep it simple: A head of cauliflower whirled in a blender with collard greens becomes a virtuous soup, ready in 20 minutes. The cauliflower's texture makes this dairy-free soup creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Yield Makes 8 cups

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
Sea salt
1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
4 1/2 cups filtered water
1/4 cup chopped fresh dill, plus more for garnish
5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped
Freshly ground black pepper

Steps:

  • Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
  • Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
  • Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.

CREAMY CAULIFLOWER SOUP



Creamy Cauliflower Soup image

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

Steps:

  • In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL



Creamy Cauliflower Soup With Rosemary Olive Oil image

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

1 cup olive oil
4 (4-inch) sprigs fresh rosemary
2 tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced (about 1 tablespoon)
1 quart low-sodium vegetable stock, plus more as needed for reheating
1 medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
Freshly grated zest of 1 lemon, for serving
3 cups diced rustic country bread (3/4-inch pieces)

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.

CREAMY CAULIFLOWER SOUP WITH GREENS



Creamy Cauliflower Soup With Greens image

Make and share this Creamy Cauliflower Soup With Greens recipe from Food.com.

Provided by Ambervim

Categories     < 60 Mins

Time 45m

Yield 8 cup

Number Of Ingredients 9

1 tablespoon olive oil (plus some for drizzling)
1 cup onion, chopped
4 teaspoons garlic, chopped
sea salt
3 lbs cauliflower, cut into 1 inch pieces
4 1/2 cups water
1/4 cup dill, fresh chopped (more for garnish)
5 large kale leaves, roughly chopped (or collard or spinach)
black pepper

Steps:

  • Heat oil in a large pot over medium heat. Cook onion, covered, until soft, 4-5 minutes.
  • Add garlic and pinch of salt and cook for 3 more minutes.
  • Add cauliflower and pour in water until it reaches just below the tope of the cauliflower.
  • Bring to a boil over high heat.
  • Add 2 tbs dill. Reduce heat to low and simmer until cauliflower is just tender, about 10 minutes.
  • Stir in greens and simmer for 3 minutes.
  • Blend with stick until smooth, adding water if it is too thick. If you don't have a stick, cool a bit before blending to puree in your blender, in batches.
  • Return to pot and reheat.
  • Garnish with dill, black pepper and a drizzle of oil and a pinch of sea salt.

Nutrition Facts : Calories 67.7, Fat 2.2, SaturatedFat 0.3, Sodium 56.3, Carbohydrate 10.8, Fiber 3.8, Sugar 4.1, Protein 3.6

WINNING CREAM OF CAULIFLOWER SOUP



Winning Cream of Cauliflower Soup image

Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 17

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional

Steps:

  • In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size, with tightly packed florets. Avoid heads with any signs of bruising or damage.
  • Roast the cauliflower before blending: Roasting the cauliflower brings out its natural sweetness and caramelizes the florets, resulting in a richer flavor. Be sure to toss the cauliflower in olive oil and salt before roasting to help it brown.
  • Use a high-powered blender: A high-powered blender will ensure that the soup is smooth and creamy. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the soup in batches or strain it through a fine-mesh sieve to remove any lumps.
  • Add greens for a nutritional boost: Adding greens to the soup is a great way to increase its nutritional value. Kale, spinach, and arugula are all good choices. Be sure to wash the greens thoroughly before adding them to the soup.
  • Season the soup to taste: Once the soup is blended, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder. You can also add a squeeze of lemon juice or a dollop of sour cream for a tangy flavor.

Conclusion:

This creamy cauliflower soup with greens is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

Related Topics