Cauliflower And Onion Soup Recipes

CHEESY FRENCH ONION CAULIFLOWER

Steps:

• Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes. Add Worcestershire, thyme and ¼ teaspoon pepper; reduce heat to medium-low and continue cooking, stirring often, until golden brown, 10 to 15 minutes more. (Add a tablespoon or two of water during cooking if the pan seems dry.) Remove from heat.
• Meanwhile, arrange cauliflower slices in one layer on the prepared baking sheet. Combine the remaining 1 tablespoon oil with garlic powder and salt in a small bowl. Brush the mixture over the cauliflower slices. Roast until tender, about 10 minutes. Remove from oven and top with the reserved caramelized onions and cheese. Continue roasting until the cheese has melted, 2 to 3 minutes.

ROASTED CAULIFLOWER SOUP

Steps:

• Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the cauliflower until browned, 20 to 30 minutes.
• Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

CAULIFLOWER AND ONION SOUP

Steps:

• In a large saucepan melt butter.
• Saute onion in butter.
• Add chicken broth and cauliflower.
• Cover and cook over low heat until tender.
• Cool and puree with an immersion blender or with a food processor until smooth.
• Return to the saucepan.
• In a bowl, mix together cream of potato soup, whipping cream, egg and pepper.
• Stir into the cauliflower mixture and heat until warm.
• Serve immediately.

CAULIFLOWER POTATO SOUP

Steps:

• Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
• Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
• Cook on Low, stirring occasionally, for 2 1/2 hours.
• Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

CREAMY CAULIFLOWER SOUP WITH GREENS

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.

SIMPLE CAULIFLOWER POTATO CELERY SOUP

Steps:

• Heat the oil in a large saucepan, fry the onion for about a minute before adding the garlic and fry until glassy and fragrant. Add the cauliflower and celery and cook on medium heat, stirring occasionally, for about 3 minutes
• Now add the potatoes, vegetable broth and water - the veggies should be very nearly covered with the liquid. Simmer on a medium high heat for about 15 minutes, or until the vegetables are very tender, stir half way through cooking time.
• Blend until silky smooth. Season with salt and pepper to taste, top with pesto, chopped herbs and a drizzle of olive oil and serve.

CAULIFLOWER SOUP

Steps:

• Heat 4-5 tablespoons of the oil in a pan, add onion and cook for a few minutes until just golden. Add potatoes, cook 2 minutes more and add water. and milk. Crumble in the stock cubes and simmer stock until potatoes are tender. Place aside to cool.
• Melt the butter and remaining oil deep saucepan, add the crushed garlic, parsley and cauliflower florets. Cook over medium heat for 2 minutes, add salt and pepper to taste, moisten with 3 tablespoons of the hot stock and reduce the heat.
• Put potato mix into a blender or food processor and blend, when processed return to the rinsed out saucepan and add the caulifower mixture and leave for a few minutes for the flavours to blend.
• Serve hot topped with parmesan cheese and parsely.