Best 2 Smooth Cauliflower Soup Recipes

Indulge in a symphony of flavors with our creamy cauliflower soup, a culinary masterpiece that embodies comfort and health. This velvety smooth soup is not just a meal; it's an experience for your taste buds. Crafted with fresh cauliflower, a medley of spices, and a touch of cream, this soup strikes the perfect balance between richness and lightness. Served with a sprinkle of crispy bacon or croutons, it becomes a feast for both the eyes and the palate. Discover the simplicity and versatility of this culinary gem as we present three variations that cater to diverse preferences: a classic version, a vegan delight, and a roasted cauliflower sensation.

**Classic Cauliflower Soup:** This timeless recipe forms the foundation of our cauliflower soup journey. With a combination of sautéed onions, garlic, and celery, we build a flavorful base. Cauliflower florets, vegetable broth, and a hint of nutmeg come together to create a velvety texture. The addition of heavy cream adds a touch of decadence, while a sprinkle of freshly chopped parsley adds a vibrant pop of color.

**Vegan Cauliflower Soup:** For those seeking a plant-based indulgence, our vegan cauliflower soup is a symphony of flavors. We replace the heavy cream with creamy coconut milk, infusing the soup with a subtle sweetness and a rich, velvety texture. Vegetable broth and a blend of spices create a savory base, while a splash of lemon juice adds a touch of brightness. Topped with roasted chickpeas for a satisfying crunch, this soup is a testament to the power of plant-based cuisine.

**Roasted Cauliflower Soup:** Experience the depths of flavor in our roasted cauliflower soup, a culinary masterpiece that elevates the humble cauliflower to new heights. Roasting the cauliflower florets brings out their natural sweetness and caramelized notes. Blended with a combination of roasted garlic, vegetable broth, and a hint of cumin, this soup is a symphony of savory and smoky flavors. A drizzle of olive oil and a sprinkling of roasted cauliflower florets add the perfect finishing touch, creating a soup that is both visually stunning and incredibly delicious.

Embark on a culinary adventure with our trio of cauliflower soup recipes, each offering a unique taste experience. Whether you prefer the classic comfort of the original, the plant-based indulgence of the vegan version, or the smoky depths of the roasted cauliflower soup, you're in for a treat. Each recipe is a testament to the versatility and deliciousness of this cruciferous vegetable.

Here are our top 2 tried and tested recipes!

COLD CURRY CAULIFLOWER SOUP--SMOOTH, SIMPLE, & YUMMY!

Cold Curry Cauliflower Soup--Smooth, Simple, & Yummy! image

Wondering what to do with that head of cauliflower in the frig? Tired of plain ol' steamed cauliflower? Ho hum. Well, with little effort and just a bit of aplomb, you can transform that humble veggie into an exotic meal-opener. A delightful, gourmet cold soup that will leave your guests asking, what IS this--it's delicious? (Don't tell them it's only cauliflower!) The secret is to use only the freshest spices. Freshly toasted and ground spices are the best. But if you do use a ready-made curry powder, be sure to select one that is fresh and does not contain salt.

Provided by Tumerica

Categories Cauliflower

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cauliflower, trimmed and cut into pieces
3 cups chicken stock
1 cup half-and-half (or milk)
2 tablespoons olive oil
1 teaspoon salt (to taste)
2 tablespoons curry powder, preferably homemade (see recipe below)
2 teaspoons grated fresh gingerroot
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons cornstarch, to thicken
1 teaspoon turmeric
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon peppercorn
1 teaspoon cardamom pod

Steps:

Soup:.
Steam the cut cauliflower until tender. Drain and add back to pot.
Add chicken stock, milk, olive oil, grated ginger, and spices. Boil until nicely blended and cauliflower starts to disintegrate, about 10 minutes.
Either pour the soup into a blender or food processor to blend, or use a hand-held mixer to smooth the soup into a lovely, creamy consistency.
Mix cornstarch with a couple tablespoons of water to make a smooth paste. Stir this cornstarch paste into the hot soup until it has thickened, and then remove it from heat.
Let cool in the refrigerator until time to serve. Place shaved ice in each bowl and then place a smaller terrine on top of the ice. Ladle the soup into the smaller terrines. Enjoy on a hot day, letting guests add in cayenne or other spicy seasonings to taste.
Curry Powder:.
Place whole spices in a heavy frying pan (without oil--just directly in the pan) and toast over low-medium heat, stirring to toast all sides of the spices. Remove and cool. Transfer to a grinder, such as a coffee grinder or a blender on high. Grind and remove to an air-tight container.
Note: Whole turmeric is hard to find, but the other spices are easy. Make this recipe in much larger batches, say, 1/4 cup increments, and store it for later use or even place in fancy containers for gift-giving. Enjoy!

SMOOTH CAULIFLOWER SOUP

Smooth Cauliflower Soup image

A great creamy-smooth soup for cold winter nights. The thickness of the soup is determined by the proportions of cauliflower to water. Because different sizes of cauliflower are out there, add water if soup comes out too thick.

Provided by Yael Nissan

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 clove garlic, crushed
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
1 ½ teaspoons salt
6 cups water
1 head cauliflower, chopped
1 large carrot, cubed
⅓ cup chopped green onion
¼ cup chopped fresh parsley

Steps:

In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.
In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 5.2 g, Cholesterol 5.1 mg, Fat 2.4 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 616.6 mg, Sugar 2.2 g

Tips:

Selecting the Right Cauliflower: Choose a cauliflower head that is firm, compact, and has tightly packed florets. Avoid heads with blemishes or signs of decay.

Roasting the Cauliflower: Roasting the cauliflower before adding it to the soup enhances its flavor and adds a slightly caramelized taste. Be sure to toss the florets in olive oil and sprinkle with salt and pepper before roasting.

Using Vegetable Broth: If you don't have vegetable broth on hand, you can use water instead. However, vegetable broth adds more flavor and depth to the soup.

Adding Spices and Herbs: Feel free to experiment with different spices and herbs to customize the flavor of the soup. Some popular options include garlic powder, onion powder, paprika, cumin, and thyme.

Pureeing the Soup: Use an immersion blender or a regular blender to puree the soup until it reaches your desired consistency. If you like a smoother soup, blend it for longer.

Garnishing the Soup: Before serving, garnish the soup with a sprinkle of freshly chopped parsley, chives, or grated Parmesan cheese. This adds a pop of color and extra flavor.

Conclusion:

This creamy and flavorful cauliflower soup is a delicious and healthy meal that can be enjoyed for lunch or dinner. It's also a great way to sneak in some extra vegetables into your diet. With its simple ingredients and easy-to-follow instructions, this soup is a perfect choice for busy weeknights or when you're looking for a comforting and satisfying meal.