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Cream of Cauliflower Soup recipe

Cream of Cauliflower Soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Cauliflower soup

I make lots of cream soups and this is a good 'basic' recipe. I also use potatoes for thickening rather than cream to keep the fat down.

319 people made this

IngredientsServes: 6

  • 30g butter
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 large potatoes, peeled and cubed
  • 2 carrots, chopped
  • 800ml chicken stock
  • 1 cauliflower, chopped
  • 250ml milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon dry sherry
  • 1 tablespoon chopped fresh parsley

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. 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 stock and bring to the boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  2. 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.

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Reviews & ratingsAverage global rating:(337)

Reviews in English (260)

by chickenwire

So easy and so good! I did change a few things, like using heavy cream in place of milk (3/4 c.) since I had some I needed to get rid of. Honestly, if I was in a bind, and had neither, I thought the soup would have been fine without any dairy or extra liquid added (based on both flavor and thickness of the soup). Depends on your own personal tastes. I also added an extra carrot, used an eyeballed amount of fresh grated nutmeg, skipped the sherry altogether and added 2-3 tbsp. of parsley to the soup instead of using it as a garnish. I added it at the same time as the cauliflower. Finally, I followed others advice and held back a bit of the veggies to add back to the puree. I was so pleased with the versatility of this recipe, that I think I will be using it for a very long time to come.[Edit: I wrote this review in 2008 and it's now 2014. I'm still making this soup with a few other alterations. I don't bother blending or pureeing this soup at all anymore. I find that I like having a more rustic feel, with bits and chunks from using a potato masher (just mashing until I get a consistency I like). I still skip the dairy completely and I never used the sherry (you just don't really need either of those ingredients, especially the way I make it). I still add the parsley into the soup (nice handful finely chopped, no measuring needed) and also add a medium sized sweet potato (sliced thinly for faster cooking). The sweetness pairs well with the fresh grated nutmeg I use.]-01 Oct 2008

by JESSI36BC

This was a very satisfying and yummy soup. Simple to make and easy to modify. I cut back a bit on the cauliflower and added some broccoli, also added some grated sharp cheddar,parmesan and some cream cheese. Also, very important not to puree the entire soup, leave a couple cups of the vegys whole. Thanx Vivien.-24 Feb 2003

by BEACHLVR4

This soup is an awesome addition to a cold winters day! I added lots of shredded cheddar before serving with french garlic bread.I also added a few very small florets of cauliflower and simmered at the end for extra added texture. This is a keeper!-28 Dec 2002


  • 1 medium onion
  • 2 tablespoons butter
  • 1/2 teaspoon sea salt (fine, plus more to taste)
  • 2 cloves garlic
  • 1 head cauliflower
  • 4 cups chicken broth (or vegetable broth)
  • 1/2 teaspoon pepper (white, freshly ground)
  • 1/4 teaspoon nutmeg (freshly grated)
  • 1 cup cream (heavy)
  • Optional: 2 tablespoons parsley or chives (finely chopped)

Peel and roughly chop the onion. In a large pot over medium heat, melt the butter. Add the onion and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning, until the onions look starchy and a bit creamy, about 5 minutes.

While the onions cook, peel and chop the garlic. Add the garlic to the pot and cook until fragrant, about 1 minute.

Meanwhile, roughly chop the cauliflower or simply pull it apart into florets. Many people will be tempted to discard the solid white core, but it has plenty of flavor, so chop it up and add it in with the florets!. Add the cauliflower to the pot, stir to combine, cover and cook 3 minutes.

Add the broth, bring to a boil, and reduce the heat to maintain a steady simmer. Cook until the cauliflower is very tender, about 10 minutes.

Purée the soup with a hand-held immersion blender. Or, whirl in a blender or food processor until smooth (place a kitchen towel over the blender to prevent potential burns) depending on how big your blender is, you may need to work in batches. However you purée the soup, whirl it for a bit longer than you think necessary to achieve the smoothest possible soup.

Stir in the pepper and nutmeg. Taste and add more salt, pepper, and/or nutmeg to your liking. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)

Stir in the cream and cook over medium-low heat until the soup is nice and hot. Serve the soup hot, with a sprinkle of parsley or chives as a garnish, if you like.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


Cream of Cauliflower Soup

Real Restaurant Soup Recipe

Preparation time:ꀕ minutes. Serves 4.

  • 1 quart of chicken stock, homemade or from the store
  • 1 pound (about 3 cups) of cauliflower, broken into florets
  • 1 medium carrot, cut into 2 inch pieces
  • 1 stalk of celery, cut into 2 inch pieces
  • 1/4 cup onions, chopped
  • 1 teaspoon garlic, minced
  • 1 1/4 cup heavy cream (half and half or milk), scalded
  • 1/2 cup thinly sliced cauliflower
  • 2 teaspoons sea salt or to taste
  • 1/2 teaspoon white pepper or to taste
  • Roux
  • Thinly sliced green onions for garnish
  • Optional garnishes : Crisp diced bacon bits, thinly sliced toasted almonds, shredded Cheddar cheese
  • Heat the chicken stock to boiling and drop the cauliflower, carrot, celery, onion and garlic into the stock
  • Reduce the heat and cook on simmer until the vegetables are tender, then cool slightly
  • Remove vegetables with a slotted spoon and transfer to a food processor bowl or a blender
  • Add a cup of chicken stock and puree until smooth (if using a blender, make certain the lid is on tight)
  • Pour the pureed vegetables back into the stock, turn the heat up to medium-low, add the remaining ingredients and bring to a simmer
  • Thicken lightly with roux , a tablespoon at a time, to the consistency of heavy cream or to your preference
  • Heat gently while stirring (to thoroughly incorporate your roux) for about 5 minutes (but do not boil)
  • Correct seasoning to your taste

Garnish the soup with some chopped bacon!

If you reheat your soup and find it a little too thick you can thin it by adding a little chicken stock to it.

Try this soup with a favorite Bran Muffin. Double YUMMY!

Serve and enjoy your delicious, nutritious Cream of Cauliflower Soup and the company of those you share it with! - Donna


Cauliflower soup can be made in advance and reheated when needed. It will keep for up to four days in the fridge in an airtight container, and it can be frozen for up to a month.

This would make the perfect light yet satisfying meal when you want something on the table fast. It&rsquos also a perfect make-ahead meal. Prepare the soup and portion it into containers for the week.

And, for more healthy recipes with cauliflower, check out my Cauliflower Mashed Potatoes and Cauliflower Fried Rice, and Roasted Cauliflower &ldquoHummus&rdquo.

If you make this healthy soup recipe, please leave a feedback and rating. I always love hearing how it turns out for you! ♡


THERMOMIX ® RECIPE

Place garlic cloves and onion in TMX bowl and blitz on Speed 6 for 5 seconds. Add oil, butter, salt and pepper to TMX bowl and sauté for 3 minutes on 100C, Speed 1. Add cauliflower and cook for another 6 minutes on 100C, Speed 1 until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup). Add stock and cook for 10 minutes on 100C, Speed 1. Place MC over the hole and process soup on Speed 9 for 10 seconds or until very smooth. Stir in cream and half of the mustard and cheese and cook for another minute on 80C, Speed 1. If desired, add remaining mustard and cheese if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency.

For more information, please refer to

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.


1 pound cauliflower, cut into florets
1 small onion, chopped
1/4 cup water
3 tablespoons butter
1 tablespoon chicken bouillon granules
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
shredded Cheddar cheese

Combine the cauliflower, onion, and water in a saucepan over medium-high heat. Cook until the cauliflower is tender when pierced with a fork. Do not drain.

Using a potato masher, mash the cauliflower until it is a chunky consistency. Add the butter, chicken bouillon granules, milk, salt, nutmeg, and black pepper. Bring just to a simmer and let heat through. Adjust the seasoning as needed.


Ingredients

  • Cauliflower – 1/2 head. (It should be cored and roughly chopped).
  • Olive oil – 2 tablespoons.
  • Garlic clove – 1 no. (It must be peeled and minced).
  • Diced sweet yellow onion – 1 cup.
  • Half-and-half – 1/2 cup.
  • Chicken or vegetable broth – 5 cups. (Preferably homemade or low sodium)
  • Medium sized potatoes – 2 nos. (They must be peeled and diced).
  • Salt – to taste.
  • Pepper – to taste.
  • Crème fraiche – 1/4 cup.
  • Grated cheddar cheese – 1 cup.
  • Chopped cooked bacon – For garnishing purposes.
  • Green onion or snipped chives – For garnishing purposes.

Ingredients German Cream of Cauliflower Soup

1 medium-large cauliflower or 2 bags shredded cauliflower
2 cups chicken broth, instant or home made – See Recipes:
– Go to the Recipe for Chicken Broth –
– Go to the Recipe for Vegetable Broth –
2 cups cold water
4 tbsp butter
1/3 cup flour
1 cup milk
salt, pepper, nutmeg to taste
1 egg yolk
1/4 tsp fresh lemon juice
3-4 tbsp heavy cream (or to taste)
chives or parsley, chopped

Get the Best German Meat Snack – Landjäger
on LoveGermanFood.com


WHY THIS CREAM OF CAULIFLOWER SOUP IS THE BEST:

  • Instead of just boiling the cauliflower, celery, onions, and garlic, you are going to saute them first in some bacon fat and butter. This step adds so much flavor to the soup! As a bonus, this step eliminates the unpleasant odor that usually comes with cooking cauliflower.
  • This cauliflower cheese soup will be ready to eat in about 30 minutes. I tried a recipe in the crock pot, and it wasn&rsquot nearly as delicious as this version.
  • Because the cream makes the soup perfectly thick and creamy, you don&rsquot need to use another pot to make a butter/flour/milk roux to thicken the soup. Only one pan to wash!
  • Blending only half of the soup gives you a nice silky soup base, but you still have chunks of vegetables to add a nice texture. It&rsquos kind of like an extra creamy cauliflower chowder.
  • Because there is no flour in the soup, it is low carb, and also perfect for those with gluten sensitivities.
  • BACON! &ndash Not only do you top your cauliflower soup with bacon for texture and flavor, you saute the vegetables in a bit of bacon grease. Delicious!

Originally published January 2009.

I&rsquom going to let you in on a little secret. Come closer now&hellipcome closer. Lean in. Are you ready? I&rsquom going to whisper. (I like soup.) Don&rsquot tell anyone!

Okay, so I just made a big deal out of nothing. But the fact remains that I love soup, and out of all the soups in my repertoire, the one that most says &ldquoComfort Food&rdquo to me is my mom&rsquos time-tested Cauliflower Soup. It&rsquos brothy. Savory. Creamy. Filled with tender chunks of cauliflower and all the comforts of home. I&rsquove made it in my own household for years&hellipand today I share it with you.

Keep in mind that while this soup may appear to have a lot of steps, there&rsquos nothing difficult about it. Just get your ingredients ready ahead of time and it&rsquoll be a cinch.

The Cast of Characters: Cauliflower, Carrot, Onion, Celery, Chicken Broth or Stock, Milk, Half & Half, Butter, Flour, Salt, Pepper, Sour Cream, and Parsley (fresh or dried).

Wash 1 to 2 heads of cauliflower, depending on how chunky you&rsquod like the soup to be. I use about a head and 1/3 of another head.

Just whack the head in half and get rid of the hard inner core and green parts.

Then just roughly chop the cauliflower.

You could be meticulous and cut the cauliflower into neat little florets&hellipbut why?

Next, finely dice one carrot. I just cut strips in the carrot, then rotate the strips 90 degrees and finely dice.

I do the same to the celery: just cut it into strips, then dice.

Same goes with the onion: first cut lines/strips&hellip

Then say the following word: Mirepoix, pronounced &ldquomi-reh-pwah.&rdquo That&rsquos what this is.

Place a stock pot or dutch oven over medium high heat and melt 4 tablespoons butter in the pan. When the butter&rsquos melted, throw in the onions.

Stir them around for 2 to 3 minutes, or until they get a little color.

Throw in the carrots and celery&hellip

And stir it around for a minute or so.

Now just throw in the cauliflower. If it&rsquos finely diced, it should measure to about 2 quarts. If it&rsquos large and weird like mine, more like 3 quarts.

Stir it around to combine&hellip

Next, and please don&rsquot hate me, add 2 tablespoons fresh parsley, if you have it.

If you don&rsquot, however, use dried parsley flakes. In the end, you won&rsquot even be able to tell.

Give it a good stir, reduce the heat to low&hellip

And cover the pot. Simmer on low heat for 15 minutes, stirring once or twice during the process.

When 15 minutes is over, pour in 2 quarts of chicken broth. If you have homemade stock in your freezer, go for it. If you don&rsquot, but it in the store. Just be sure to buy the low sodium variety so you&rsquoll be able to control the salt content of the soup.

It&rsquos all about control, people. Cauliflower and control.

Bring to a boil over medium heat, then reduce heat and let the soup simmer.

While it&rsquos simmering, melt 4 tablespoons butter in a medium saucepan over medium-low heat.

In a separate bowl, pour 2 cups whole milk. I always use whole milk in soups because&hellipwell, because.

Add 6 tablespons flour to the milk&hellip

Mix together with a whisk.

As soon as the butter in melted&hellip

Pour the milk/flour mixture into the saucepan.

Stir to combine. Almost immediately, it&rsquoll thicken into a nice white sauce.

Did you know you just made a white sauce? It&rsquos true!

Well, I made it for you, but still. Your heart was in it.

Next, because the world is a crazy place, add 1 cup of half & half to the white sauce.

And now for the fun part: Pour the white sauce into the simmering soup mixture.

Yum. This SHORE smells good.

Now, just throw in a bay leaf or two.

And a little bit of salt. We&rsquoll want to taste the soup before adding much salt.

Now just let the soup simmer for 15 to 20 minutes. It&rsquoll fill your house with fanciful aromas and feelings.

Here&rsquos my soup tureen. My old friend, Sissy, gave it to me when I got married and it made my heart go pitter-pat.

I love you, Sissy. Thank you for my soup tureen. It always make me think of you.

China check: Spode &ldquoBlue Italian&rdquo

Now, here&rsquos the kicker: just before serving, throw 1 generous cup of sour cream into the serving bowl or tureen.

Add 2 to 3 ladles of hot soup into the serving bowl&hellip

Give it a good stir, just to get the sour cream used to the soup.

Pour the rest of the soup into the serving bowl.

And let me tell you, if you don&rsquot think this stuff is beyond yummy, you&rsquove got another thing comin&rsquo.



Comments:

  1. Babukar

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  3. Seb

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  4. Mikasho

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  5. Ubel

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