Best 3 Studio755 Creamy Cauliflower Mushroom Soup Recipes

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Indulge in a creamy and comforting symphony of flavors with our Studio 755 Creamy Cauliflower Mushroom Soup. This culinary masterpiece is meticulously crafted to tantalize your taste buds with a velvety smooth texture and an explosion of umami-rich notes. Embark on a culinary journey as we unveil the secrets behind this delectable dish, along with three additional soup recipes that will warm your soul and leave you craving for more.

1. **Studio 755 Creamy Cauliflower Mushroom Soup:**
- A symphony of flavors awaits you in this creamy and comforting soup, where tender cauliflower florets and earthy mushrooms dance harmoniously in a velvety broth infused with herbs and spices.

2. **Creamy Potato and Leek Soup:**
- Dive into the depths of creamy indulgence with this classic soup, where soft potatoes and aromatic leeks meld together in a luscious broth, topped with a sprinkle of crispy bacon for a delightful textural contrast.

3. **Roasted Red Pepper and Tomato Soup:**
- Experience the vibrant flavors of roasted red peppers and ripe tomatoes in this vibrant soup, where a touch of cream adds a velvety richness and a hint of spice brings a subtle warmth.

4. **Easy Chicken Noodle Soup:**
- Embrace the timeless comfort of chicken noodle soup, a soothing and nourishing elixir made with tender chicken, colorful vegetables, and a golden broth that will chase away any chills.

Let's cook with our recipes!

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.

CREAM OF CAULIFLOWER SOUP WITH SAUTéED WILD MUSHROOMS



Cream of cauliflower soup with sautéed wild mushrooms image

Gordon Ramsay's rich, warming soup is finished off with the luxurious touch of wild mushrooms

Provided by Gordon Ramsay

Categories     Dinner, Soup

Time 1h30m

Number Of Ingredients 10

1large cauliflower (about 1.3kg/3lb), stalks discarded and florets chopped
1large potato , peeled and chopped into large chunks
1medium onion , chopped
25g butter
4 tbsp olive oil
1.2l light chicken or vegetable stock
600ml full-fat milk
142ml carton double cream
250g wild mushroom - choose from ceps, girolles (chanterelles), morels (either a mixture or just one type)
1-2 tbsp finely snipped chives

Steps:

  • Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
  • Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
  • Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
  • To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
  • Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.

Nutrition Facts : Calories 276 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium

STUDIO755: CREAMY CAULIFLOWER MUSHROOM SOUP



Studio755: Creamy Cauliflower Mushroom Soup image

Categories     Cauliflower     Soup/Stew     Appetizer     Roast     Quick & Easy     Vegetarian

Number Of Ingredients 8

1 head cauliflower, large (cut into florets)
3 or 4 clove garlic cloves
1.5 cup sliced mushrooms
1 onion, large
4 cup vegetable or chicken stock
3 tablespoon olive oil
1/4 teaspoon nutmeg
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 375 degrees. Toss the cauliflower and whole garlic cloves with 2 tablespoo sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 35 minutes, tossing halfway. Once the cauliflower is almost done, in soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 minutes. Add the mushrooms and cook, 2 minutes, then add the broth. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Using an immersion blender or a regular blender, blend until smooth Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
  • Roast; saute; combine; immersion blender; season; blend; garnish

Tips:

  • Choose fresh and flavorful vegetables. The quality of your vegetables will greatly impact the taste of your soup. Look for cauliflower and mushrooms that are firm and brightly colored.
  • Roast the cauliflower and mushrooms before adding them to the soup. Roasting brings out the natural sweetness of the vegetables and gives the soup a richer flavor.
  • Don't be afraid to experiment with different spices and herbs. This recipe is a great starting point, but feel free to add your own personal touch. Some popular additions include garlic powder, onion powder, paprika, and thyme.
  • Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh herbs. These garnishes will add a touch of richness and freshness to the soup.

Conclusion:

This creamy cauliflower mushroom soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it can be easily tailored to your own personal taste. So next time you are looking for a comforting and satisfying soup, give this recipe a try.

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