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.
CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
CREAM OF CAULIFLOWER SOUP I
Add the optional Swiss cheese for a cheesy soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Yield 12
Number Of Ingredients 15
Steps:
- Steam cauliflower.
- Melt the butter or margarine in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium, and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.
- Puree the soup in batches in a blender, and return to the pot. Stir in the milk and cream. Gently heat just until heated through.
- If you decide to use the Swiss cheese, stir it in and heat until melted.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 10.3 g, Cholesterol 62.2 mg, Fat 18.9 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 11.9 g, Sodium 80.7 mg, Sugar 3.6 g
VEGAN CAULIFLOWER SOUP
This creamy Vegan Cauliflower soup is full of flavor and uses simple ingredients for a healthy soup that's quick and easy to make! Gluten free recipe.
Provided by Julie | The Simple Veganista
Categories Entree
Time 35m
Number Of Ingredients 9
Steps:
- Start by prepping the onion and garlic. Cut the cauliflower into florets, they can be on the large side as you can break it down as it cooks.
- In a heavy bottom pan, heat the butter over medium heat, add the onion and saute for 6 minutes. Add the garlic and cook 1 minute more.
- Add the cauliflower, thyme, salt and pepper, and water/broth.
- Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender.
- Stir in the vegan cream or plant milk and lemon juice.
- Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Heat over low until warmed through as needed.
- Serve with a few reserved toasted cauliflower pieces, drizzle of vegan cream and/or fresh cracked pepper. For a little heat, add a pinch of red pepper flakes or crushed mustard seeds. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
- Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 - 3 months.
Nutrition Facts : Calories 152 calories, Sugar 4.4 g, Sodium 354.5 mg, Fat 10.7 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 4.4 g, Protein 5.3 g, Cholesterol 0 mg
VEGAN ROASTED CAULIFLOWER SOUP
This vegan cauliflower soup combines roasted cauliflower with white beans, cashews (optional), and garlic for a rich, creamy, cozy, comforting dairy-free soup the entire family will love!
Provided by Michaela Vais
Categories Soup
Time 50m
Number Of Ingredients 14
Steps:
- You can watch the video in the post for visual instructions.Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the cauliflower into florets, spread them on a baking tray (optionally lined with parchment paper), and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
- In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
- Taste the soup and adjust seasonings. If you prefer a spicy soup, add some red pepper flakes!
- If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
- Transfer it to a pot and heat it until it's warm. Also, taste it and add more spices, if desired.
- Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!
Nutrition Facts : Calories 155 kcal, Carbohydrate 15 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
VEGAN CREAM OF CAULIFLOWER SOUP
Nothing hits the spot as a bowl of warm, hearty soup does on a cold winter night. This Vegan Cream of Cauliflower Soup is made with only the most basic ingredients that will make you feel good from the inside out.
Provided by Ana
Categories Dinner
Time 1h
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, heat olive oil. Stir in onion and garlic, and cook for 5 minutes, until fragrant. Stir in chopped potatoes and carrots, and cook for 5 more minutes.
- Pour in vegetable stock and bring to a boil. Stir in chopped cauliflower, cover, reduce heat and simmer until the cauliflower is tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to the same pot, stir in almond milk, salt and chopped parsley, and bring to a boil once more.
- Serve right away, or store in an airtight container in the fridge for up to 2 days.
Nutrition Facts : Calories 223 kcal, Carbohydrate 40 g, Protein 8 g, Fat 4 g, Sodium 1452 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
VEGAN CREAM OF CAULIFLOWER SOUP
Vegan cream of cauliflower soup makes a lovely introduction for a spring meal, though you can enjoy this creamy bowl of comfort in fall and winter as well.
Provided by Nava Atlas
Categories Soups & Stews
Number Of Ingredients 16
Steps:
- Heat the oil in a soup pot and add the onion. Sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add the broth, cauliflower, potatoes, seasoning, and cumin. Bring to a slow boil, then lower the heat. Cover and simmer gently for about 20 minutes, or until the vegetables are tender. Remove from the heat.
- To puree in a blender: Transfer the vegetables and a little of the broth, along with the beans, to a blender and puree until smooth. Do this in batches if need be. Transfer the puree back into the soup pot.
- To puree with an immersion blender: Simply insert the immersion blender into the pot and process until soup is as smoothly pureed as you can get it - it's not going to come out as smoothly as it would in a blender. Of course, if you prefer you can leave a little texture on purpose.
- Stir in enough plant-based milk to give the soup a medium-thick consistency, then add the creamer. Season with salt and pepper. Heat through over medium-low heat until piping hot, about 5 minutes, but don't bring to a simmer.
- If time allows, let the soup stand off the heat for 1 to 2 hours then heat through before serving. Top each individual serving with 2 or 3 of the garnishes.
VEGAN CREAM OF CAULIFLOWER SOUP
This vegan cream of cauliflower soup is rich, delicious, and easy to make. This vegan cauliflower soup is filling, flavorful, and perfect when you're craving nutritious comfort food.
Provided by Jennifer Bell
Categories Soup
Time 40m
Number Of Ingredients 11
Steps:
- Add the olive oil, garlic, and onions to a pot on the stove and sauté on low-medium heat for one minute or until soft.
- Add the cauliflower, potatoes, almond milk, salt, pepper, and thyme.
- Cook uncovered on low-medium heat for 30 minutes.
- Remove from heat and add the nutritional yeast.
- Use an immersion blender to blend the soup right in the pot, or alternatively you can transfer it to a regular blender or food processor and blend until smooth.
Nutrition Facts : Calories 147 kcal, Fat 5 g, Carbohydrate 22 g, Protein 5 g, SaturatedFat 1 g, Sodium 685 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
CREAM OF CAULIFLOWER SOUP (VEGAN)
Another creamy, but vegan soup! Can't wait to try it. From "The Best of silver Hills Delicious Vegetarian Cuisine" cookbook.
Provided by Enjolinfam
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large 4-quart pot, saute onions in olive oil until clear.
- Pour in 6 cups of water, add seasonings and bring to a boil.
- Add celery, potatoes and carrots, and simmer over low heat until cooked.
- Place cashews and 2 cups water in a blender and blend until creamy and smooth.
- Add blended mixture to soup stock and bring to a boil, stirring consantly. Reduce heat.
- Add fresh cauliflower and peas 5 minutes before serving.
Nutrition Facts : Calories 239.1, Fat 13.1, SaturatedFat 2.5, Sodium 822, Carbohydrate 26.6, Fiber 5, Sugar 5.9, Protein 7
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- Add the olive oil, onion, crushed garlic, thyme and rosemary to a pot and sauté until the onions are softened.
- Add the cauliflower and toss up with the spices. Then add in the vegetable stock and coconut milk. Bring to the boil. Turn down the heat, cover the pot and simmer until the cauliflower is softened.
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- Dice onions and garlic, and add to a large pot with coconut oil. Bring to medium-low heat, and cook veg stirring occasionally for approx. 10 minutes, or until onion turns translucent.
- Peel and cut potato and cauliflower into roughly chopped chunks, and add to the pot. Add a pinch of salt. Cover pot with lid and let the veg sweat, stirring occasionally for 15-20 minutes, or until slightly softened.
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- Cut the cauliflower into florets. Pull off the outer leaves of cauliflower and trim the tough stem. Using a knife, separate the cauliflower into florets.
- Roast the cauliflower. Preheat the oven to 425°F/220°C. Transfer the cauliflower florets onto a baking sheet (or a pan), drizzle with olive oil (optional), season with salt, and toss to coat. Roast until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Roast the aromatics. Transfer the onion and unpeeled garlic cloves onto another baking sheet (or use the sheet with cauliflower if you have enough room), rub a little oil on the cut-side of the onion (optional), and place on the baking sheet. Roast the aromatics with the cauliflower until tender, 25 to 35 minutes, turning halfway.
- Blend the cauliflower. Set a few roasted cauliflower florets aside for garnish and peel the garlic cloves. Add all the "cream of cauliflower soup" ingredients into a blender and blend on high until completely smooth.
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- To make the tofu bacon, cut the tofu in 1/2" strips and set aside. Whisk together the ingredients for the marinade and pour into a shallow baking dish. In a single layer, place the tofu in the dish so that each piece is fully submerged. Marinate while preparing the rest of the soup.
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