Best 2 Favorite Cauliflower Soup Recipes

Indulge in a culinary journey with our delectable Cauliflower Soup, a symphony of flavors that will tantalize your taste buds and warm your soul. This creamy and comforting soup is crafted with fresh cauliflower roasted to perfection, lending a delightful smoky and nutty aroma. Immerse yourself in a velvety texture, enriched with a savory broth, aromatic herbs, and a touch of tangy lemon. Discover variations that cater to diverse dietary preferences, including a classic rendition, a vegan delight, and a keto-friendly version. Embark on a culinary adventure with our featured recipes, offering a range of options to suit your dietary needs and preferences. Dive into the creamy delight of our Classic Cauliflower Soup, embrace the plant-based goodness of our Vegan Cauliflower Soup, or relish the low-carb indulgence of our Keto Cauliflower Soup. Prepare to be captivated by the versatility and irresistible charm of this culinary masterpiece.

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

ADAM'S FAVORITE CREAMY-CHEESY CAULIFLOWER SOUP

Adam's Favorite Creamy-Cheesy Cauliflower Soup image

I use a large head of cauliflower because Adam thinks that this is the main course as well as appetizer and bed time snack. Normal people would only use about 3 cups of flowerettes (1/2 large head), if you cut back the cauliflower you may want to adjust the stock slightly. Serve this with warm buns.

Provided by less2saw

Categories Cauliflower

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs cauliflower, flowerettes
4 cups chicken stock
1 cup sweet onion, chopped
1/4 cup butter
1/4 cup flour
3 cups light cream
2 cups cheddar cheese
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon nutmeg, fresh grated

Steps:

Break the cauliflower down into small flowerettes, chop some of the stems up into bite size pieces.
Set the stock on the stove to boil.
Add the chopped onions to the broth and season with salt and pepper. Let this boil until the onions are transparent.
Add the cauliflower flowerettes and turn the heat down to a simmer. Cover the pot and keep at a simmer.
Meanwhile, make a roux of the flour and butter over medium-low heat. Cook this while whisking until the flour slightly changes color (whisk constantly so it doesn't burn, and make sure it doesn't burn).
Add the cream slowly, whisking in between each addition so that the lumps come out and the roux stays smooth. This mixture should always come back to a boil once the milk has been stirred in well, if it doesn't, turn the heat up!
When all the cream has been added and the roux is thick and smooth (about the consistency of thick pudding) add it to the soup.
Stir the soup well to incorporate the cream, and keep stirring until it comes up to a boil.
Add the cheese, turn the heat down to low, cover and bring to a slow boil. Stir frequently so it doesn't burn on the bottom.

FAVORITE CAULIFLOWER SOUP

Favorite Cauliflower Soup image

We use this rich and filling soup as a meal in itself. Accompanied by a salad and rolls, it makes a fine luncheon. It also makes a very nice prelude for your dinner menu when you entertain.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium head cauliflower, broken into florets (about 5 cups)
2/3 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 cup shredded cheddar cheese
Minced chives or fresh parsley

Steps:

In a large saucepan, bring 1-in. of water and cauliflower to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender. Drain and reserve liquid; set aside. , In the same saucepan, saute onion in butter until tender. Add flour; cook and stir until bubbly. Add broth; bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in 1 cup cooking liquid, cream and Worcestershire sauce. Stir in cauliflower and salt. Remove from the heat. Add cheese and stir until melted. Sprinkle with chives or parsley.

Nutrition Facts : Calories 221 calories, Fat 16g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 652mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

Use fresh cauliflower: Fresh cauliflower has a better flavor and texture than frozen cauliflower.
Roast the cauliflower before adding it to the soup: Roasting the cauliflower brings out its natural sweetness and flavor.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
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.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten up the flavor.

Conclusion:

Cauliflower soup is a delicious and healthy soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover cauliflower. With its creamy texture and flavorful broth, cauliflower soup is sure to be a hit with everyone at the table.