Best 2 Creamy Cauliflower Soup With Rosemary Olive Oil Recipes
Immerse yourself in a culinary journey with our delectable Creamy Cauliflower Soup with Rosemary Olive Oil, a symphony of flavors that will tantalize your taste buds. This luscious soup, crafted with tender cauliflower, is enveloped in a velvety broth infused with aromatic rosemary and the essence of luscious olive oil. Indulge in a delightful blend of textures as the creamy soup harmonizes with crispy croutons, adding a delightful crunch with every spoonful. Elevate your dining experience with our curated collection of complementary recipes, including a tantalizing Kale Salad with Lemon Vinaigrette, a refreshing burst of flavors that perfectly complements the soup's richness. Discover the art of creating homemade bread with our Easy Artisan Bread recipe, transforming simple ingredients into a golden masterpiece that elevates your meal. Satisfy your sweet cravings with our delectable Chocolate Avocado Mousse, a decadent dessert that combines the richness of chocolate with the velvety smoothness of avocado. Embark on a culinary adventure with our carefully crafted recipes, designed to delight your palate and create a memorable dining experience.
Here are our top 2 tried and tested recipes!
ROASTED CAULIFLOWER SOUP
The color of sunflowers, this gently spiced soup comes from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," in which Ms. Khan explains that cauliflower is elemental in Palestinian cooking. Here, cauliflower florets and leaves are roasted in the oven with cumin and coriander until browned, the vegetable's deep, nutty flavors coaxed out by the heat. Reserve some roasted florets and leaves for garnish, then simmer the remaining cauliflower mixture with turmeric and potato, which adds creamy texture to this thick, velvety soup. Sprinkle the soup with any remaining cauliflower, crunchy toasted almonds and as much fresh parsley as you'd like.
Provided by Mayukh Sen
Categories dinner, easy, lunch, weeknight, soups and stews, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
- Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
- When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
- Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 1006 milligrams, Sugar 8 grams, TransFat 0 grams
WINNING CREAM OF CAULIFLOWER SOUP
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
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
- To save time, use pre-riced cauliflower or a food processor to quickly break down the florets.
- Don't be afraid to adjust the consistency of the soup by adding more or less vegetable broth.
- For a richer flavor, use homemade chicken or vegetable broth instead of water.
- Add a sprinkle of freshly grated Parmesan cheese or crumbled bacon just before serving for an extra layer of flavor.
- If you don't have rosemary on hand, you can substitute thyme or sage.
- Serve the soup with a side of crusty bread or crackers for a complete meal.
Conclusion
Creamy cauliflower soup is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as an appetizer. It's easy to make, packed with nutrients, and can be customized to your liking. Whether you prefer a smooth and creamy soup or a chunky version with a bit more texture, this recipe has you covered. So next time you're looking for a comforting and satisfying meal, give this creamy cauliflower soup a try. You won't be disappointed!
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