CAULIFLOWER GRUYERE SOUP
This easy, homemade cauliflower soup is given decadent, rich flavor and texture thanks to Gruyère cheese and heavy cream.
Provided by EatAndRun
Categories Cauliflower Soup
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
- Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer.
- Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly.
- Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency.
- Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.2 g, Fiber 5.1 g, Protein 7.7 g, SaturatedFat 9.7 g, Sodium 294.6 mg
CAULIFLOWER-CHEESE SOUP
A soothing cheesy soup. Serve with a roll and a salad.
Provided by Jane Snider
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
- Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 25.9 g, Cholesterol 74.9 mg, Fat 24.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 15.6 g, Sodium 367.6 mg, Sugar 11.1 g
CREAMY CAULIFLOWER AND GRUYERE SOUP
Make and share this Creamy Cauliflower and Gruyere Soup recipe from Food.com.
Provided by ddav0962
Categories Lunch/Snacks
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a saucepan over high heat. Add the onion and celery and cook for 5 minutes, until the onion has softened but not browned.
- Add the cauliflower pieces and stock and bring to a boil. Allow to boil for 25-30 minutes, until the cauliflower is really soft and breaking up in the stock.
- Transfer the mixture to a food processor or blender and process the mixture in batches until smooth. Return the puree to a clean saucepan. Add the cream and cheese and cook over low heat, stirring constantly, until the cheese has all smoothly melted into the soup.
- Season to taste with a little sea salt and black pepper. Serve sprinkled with chopped parsley and extra gruyere, with buttered wholewheat toast on the side.
Nutrition Facts : Calories 508.4, Fat 45.5, SaturatedFat 27.6, Cholesterol 156.2, Sodium 283.7, Carbohydrate 8, Fiber 1.9, Sugar 2.9, Protein 19
CREAM OF CAULIFLOWER SOUP WITH GRUYERE CHEESE
Make and share this Cream of Cauliflower Soup With Gruyere Cheese recipe from Food.com.
Provided by lazyme
Categories Cauliflower
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat.
- Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes.
- Add cauliflower and saute until just soft, about 10 minutes.
- Add chicken broth.
- Bring to boil; reduce heat, cover and simmer 16 minutes.
- Add cream and simmer 15 minutes.
- Working in batches, puree soup in blender until smooth.
- Return soup to pot and bring to simmer.
- Whisk in Gruyere cheese and cayenne.
- Season soup to taste wtih salt and pepper.
- Ladle inot bowls.
- Sprinknle with chives, if desired, and serve.
CHEESY CAULIFLOWER SOUP
A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!
Provided by CindiU
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
- Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
- Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 27.3 g, Cholesterol 57.2 mg, Fat 18.1 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 11 g, Sodium 1417.1 mg, Sugar 8.3 g
CAULIFLOWER & GRUYERE BAKES
A recipe found in an old Australian Good Taste magazine. You can use Jarsburg cheese if gruyere is not available. Frozen cauliflower works well for this recipe too. You can use a white onion in place of the leek if they are not available,Use a blended gluten-free flour and crumbs (or leave off the crumbs all-together) to make this gluten-free suitable.
Provided by Jubes
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C
- Cook cauliflower in a large pot o boiling salted water, until tender - about 5 minutes. Add the leek 1 minute before the end of cooking. Drain and set aside.
- Meanwhile, combine the gruyere and flour in a small saucepan. Gradually stir in the milk. Cook, stirring constantly, over medium heat for 2-3 minutes or until the sauce thickens slightly.
- Spoon the cauliflower and leek mixture among four 250ml (1 cup) capacity ovenproof dishes or you can use one larger baking dish. Season with salt and pepper. Pour over the gruyere sauce and sprinkle with breadcrumbs.
- Bake 10 minutes or until golden brown.
SIMPLE CHEESY CAULIFLOWER SOUP
Simple, quick, and delicious cheesy cauliflower soup. Great comfort food that fills you up and warms you from the inside out! Serve with some warm, crusty bread on the side and you're set.
Provided by annyf_82
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium heat. Add onion and fry until softened, 3 to 5 minutes. Add chicken broth and cauliflower; bring to a boil.
- Reduce heat slightly and boil gently until cauliflower is tender, 20 to 30 minutes.
- Meanwhile, grate Cheddar cheese. Whisk milk and flour together in a bowl.
- When cauliflower is tender, slowly add milk-flour mixture, stirring until combined. Simmer until soup has thickened, about 5 minutes.
- Remove from the heat and stir in grated Cheddar until melted and blended together. Season with salt and pepper.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 18.7 g, Cholesterol 77.6 mg, Fat 23.4 g, Fiber 1.9 g, Protein 21.6 g, SaturatedFat 14.7 g, Sodium 974.4 mg, Sugar 10 g
CREAM OF CAULIFLOWER SOUP WITH GRUYERE CHEESE
From the Four Seasons Hotel, Beverly Hills. This sounds really good.
Provided by Vicki Butts (lazyme)
Categories Vegetable Soup
Time 1h
Number Of Ingredients 12
Steps:
- 1. Heat oil in heavy large pot over medium heat. Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes. Add cauliflower and saute until just soft, about 10 minutes. Add chicken broth. Bring to boil; reduce heat, cover and simmer 16 minutes. Add cream and simmer 15 minutes.
- 2. 2. Working in batches, puree soup in blender until smooth. Return soup to pot and bring to simmer. Whisk in Gruyere cheese and cayenne. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle with chives, if desired, and serve.
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