Cauliflower Gruyere Soup Recipes

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• 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.
• 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.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
• 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.
• 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!)
• 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.
• 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.

CREAM OF CAULIFLOWER SOUP WITH GRUYERE CHEESE

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.

SWEET CREAM CAULIFLOWER SOUP WITH SMOKED GRUYERE

Steps:

• Place all ingredients, save cream and gruyere, in a heavy bottom, lidded pot.
• Bring to a boil, then reduce to a low heat. Cook for 2-3 hours.
• Then puree in a food processor or blender in batches.
• Return to the pot and add the cream. Stir well, then allow to cook on low, uncovered for 30 more minutes. Stirring occasionally.
• Serve with freshly shredded smoked gruyere. I also served with poppy and sesame seed croissant, that I sprinkled the inside with garlic powder before rolling.

CREAMY CAULIFLOWER AND GRUYERE SOUP

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.

CREAM OF CAULIFLOWER SOUP WITH GRUYERE CHEESE

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.