Cauliflower Soup Recipes

cauliflower soup recipes

Creamy Roasted Cauliflower Soup

cauliflower soup recipes

This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

Prep: 15min

Total: 1h10min

Yield: 4

Serving Size: 1 bowl (recipe based on total of 3/4 teaspoon salt and regular—not low-sodium—vegetable broth)

Nutrition Facts: servingSize 1 bowl (recipe based on total of 3/4 teaspoon salt and regular—not low-sodium—vegetable broth), calories 227 calories, Sugar 7.7 g, Sodium 1043.7 mg, Fat 17 g, Saturated Fat 5.4 g, Trans Fat 0 g, Carbohydrate 18.1 g, Fiber 5.3 g, Protein 5 g, Cholesterol 15.3 mg

Ingredients:

  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets
  • 3 tablespoons extra-virgin olive oil, divided
  • Fine sea salt
  • 1 medium red onion, chopped
  • 2 cloves garlic, pressed or minced
  • 4 cups (32 ounces) vegetable broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice, or more if needed
  • Scant 1/4 teaspoon ground nutmeg
  • For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Instruction:

  1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
  3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
  4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
  5. 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.
  6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
  7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 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.
  8. 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.

Cauliflower Soup

cauliflower soup recipes

This cheesy recipe is way tastier than any other cauliflower soup I’ve tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia

Prep: 10min

Total: 30min

Yield: 8 servings (about 2 quarts).

Nutrition Facts: calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

Ingredients:

  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 2 teaspoons chicken bouillon or 1 vegetable bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional

Instruction:

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.

Creamy Cauliflower Soup – Without Cream | Healthy & Delicious Recipe

FAQ

Why is my cauliflower soup tasteless?

So, if your cauliflower soup is bland it is likely due to a lack of seasoning. Take time to properly season the soup with salt and black pepper and your favorite spices. I also like to add turmeric and paprika and also some fresh garlic and ginger to the soup, all of which adds levels of flavor.

How do you thicken cauliflower soup?

Having said that, if you find for some reason your soup has turned out too thin, feel free to use a cornstarch slurry (1 part cornstarch to 2 parts liquid) to thicken it up.

What are the benefits of cauliflower soup?

This cauliflower soup is packed with free-radical fighting antioxidants. It also contains a high amount of fiber, to help clean out our digestive tract and can work alongside Move in regulating our bowel movements.

What brings out the Flavour of cauliflower?

There are two really simple techniques that bring out the best in cauliflower: grilling and pickling. Dumping cauliflower florets in a mixture of salt and lemon juice for 45 minutes to an hour turns them into spiky little flavor bombs, delivering high-pitched squeaks in salads, sandwiches or the stew recipe here.

About the author

Helen is an author and editor at helenbackcafe.com, who has a passion for writing about recipes. She loves to experiment with different ingredients and cooking techniques to create delicious and unique dishes.

Among all the foods, pizza holds a special place in her heart, and she loves exploring different variations and toppings to create the perfect slice. Through her writing, Helen hopes to inspire others to get creative in the kitchen and share their love for food with the world.

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