CAULIFLOWER POTATO SOUP
A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.
Provided by AMYL22
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 3h25m
Yield 4
Number Of Ingredients 12
Steps:
- Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
- Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
- Cook on Low, stirring occasionally, for 2 1/2 hours.
- Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 45.8 g, Cholesterol 55.6 mg, Fat 20.3 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1087.3 mg, Sugar 7.5 g
CHEESY CAULIFLOWER AND POTATO SOUP
"This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.
Nutrition Facts : Calories 231 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1168mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
CAULIFLOWER AND POTATO SOUP WITH CHEDDAR CHEESE
Steps:
- In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, potatoes, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth , or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low and simmer for about 25 to 35 minutes until vegetables are very tender.
- Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper.
- Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.
- Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.
Nutrition Facts : Calories 372 kcal, Carbohydrate 23 g, Cholesterol 82 mg, Fiber 4 g, Protein 16 g, SaturatedFat 14 g, Sodium 2569 mg, Sugar 8 g, Fat 25 g, ServingSize 10 Servings, UnsaturatedFat 0 g
CHEESY POTATO-CAULIFLOWER SOUP
This cheesy potato-cauliflower soup is a brightened take on traditional cheese soups. The vinegar, lemon, and cayenne give it a wonderful kick!
Provided by Sass
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Combine cauliflower, potatoes, broth, celery, carrots, and onions in a large saucepan; bring to a boil. Cover and cook until vegetables have softened, about 10 minutes. Remove from the heat but keep the lid on.
- Melt butter in another large saucepan over medium heat. Whisk in flour; cook and whisk until bubbly and brown, about 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat and cook until thickened, 5 to 10 minutes.
- Add veggies and broth to the milk mixture. Continue stirring. Add vinegar, garlic powder, lemon juice, cayenne, salt, and pepper. Remove from the heat and slowly add Cheddar, Swiss, and American cheeses, stirring well until melted.
- Ladle into bowls and garnish with scallions.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 23.4 g, Cholesterol 82.2 mg, Fat 28.3 g, Fiber 2.8 g, Protein 16.3 g, SaturatedFat 17.6 g, Sodium 533.3 mg, Sugar 7.8 g
CREAM OF CAULIFLOWER CHEESE & POTATO SOUP
I find this soup to be very similar to Potato and Leek soup but its refreshing to taste the cauliflower and cheese through it. A winter warmer that will delight.
Provided by ozzygirl
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot add oil and butter and melt.
- Saute onion, leek, garlic, thyme and basil until softened.
- Add potato and cauliflower and toss through.
- Add vegetable stock and bay leaves and cook for around 40 minutes.
- Remove bay leaves.
- Blend half the soup in a blender or with a hand held blitzer.
- Mash with a potato masher the other half of the soup.
- Add the blended half of the soup back with the mashed soup.
- Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long).
- Add the cream and stir through.
- To top with toast:.
- Slice a baguette into thin slices.
- Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you).
- Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted.
- If the slices are too big for the soup, quarter them or half them.
- Serve on top of the soup.
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
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, POTATO AND BLUE CHEESE SOUP
Another delicious recipe from Donna Hay magazine. We had oregano paste, rather than fresh, so we just added some paste to the soup rather than cooking the sprigs.
Provided by The Normans
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a medium suacepan over medium heat. Add the oregano sprigs and cook for 1-2 mins or until crisp. Set aside.
- Add the onion and garlic and cook for 3-4 mins, or until golden.
- Add the cauliflower and potato and cook, stirring, for a further 2 minutes.
- Add the stock, increase heat to high and bring to the boil. Cook for 18-20 mins or until potato and califlower are tender.
- Add half the cheese, salt and pepper and, using a hand blender, process until smooth.
- Stir through the cream. Top with the oregano and remaining cheese to serve.
Nutrition Facts : Calories 2111.1, Fat 52.3, SaturatedFat 20.9, Cholesterol 80.8, Sodium 3041.6, Carbohydrate 347.8, Fiber 129.5, Sugar 129.8, Protein 143.9
CAULIFLOWER CHEESE SOUP
This soup is nutritious and delicious! Whenever I see cauliflower at the grocery store or produce stand, I immediately plan to make this recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, heat first four ingredients until carrots are tender. Stir in soup, milk, corn and cauliflower. Heat through. Just before serving, stir in the cheeses and pepper. Serve immediately.
Nutrition Facts :
TWO CHEESE POTATO & CAULIFLOWER SOUP
I found this recipe before I decided to follow a lower fat diet, so I often reduce the cheese amount and it works just as well. I've also combined it with the Weight Watchers Baked Potato Soup #261058 for a nice lower fat recipe. I use broth when doing the baked potato version. Also adding roasted garlic is quite tasty. Can do the potatoes peeled or unpeeled. The cauliflower can be fresh or frozen.
Provided by Chef Johnsonville
Categories Potato
Time 30m
Yield 1 pot of soup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter or olive oil in saucepan over medium heat.
- Add onions, cook and stir 4 minutes or until onions are transparent.
- Add garlic, cook and stir for 15 seconds.
- Add milk (or broth), potatoes, cauliflower, salt and red pepper. Bring to a boil, reduce heat, cover tightly and simmer for 15 minutes or until potatoes are tender.
- Use a hand held blender or transfer to a regular blender in batches and process til smooth. Reduce to medium heat, heat until thoroughly heated. Remove from heat.
- Add cheeses into soup and stir until melted.
CAULIFLOWER CHEESE SOUP
Throw a new spin on this comforting classic by blending into a smooth and creamy soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
- Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.
Nutrition Facts : Calories 188 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.82 milligram of sodium
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