Creamy Cauliflower Goat Cheese Soup Recipes

CAULIFLOWER-GOAT CHEESE GRATIN

Cauliflower-Goat Cheese Gratin image

Provided by Bobby Flay

Time 55m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

CREAMY CAULIFLOWER & GOAT CHEESE SOUP

Creamy Cauliflower & Goat Cheese Soup image

Here's an elegant choice for a first course or even a meatless dinner. Goat cheese adds an extra-special touch. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 medium head cauliflower, broken into florets
1 small potato, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
1 tablespoon Dijon mustard
1/2 teaspoon white pepper
2 cups half-and-half cream
1 log (4 ounces) fresh goat cheese, crumbled
2 tablespoons snipped fresh dill
Optional: Minced chives, lemon peel strips, snipped fresh dill and croutons

Steps:

In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in cauliflower and potato; cook and stir 4-5 minutes., Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly., Process soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives, lemon peel, dill and croutons.

Nutrition Facts : Calories 183 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 729mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

CREAM OF CAULIFLOWER CHEESE SOUP

Cream of Cauliflower Cheese Soup image

I love this soup! My kids like it pureed really smooth, but I tend to like it a little "lumpier." You can puree it as smooth as you like.

Provided by Parsley

Categories Cauliflower

Time 25m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 heads cauliflower, washed and broken into flowerets
1/2 cup chopped onion
1 garlic clove, minced
water
3 vegetable bouillon cubes
4 ounces reduced-fat cream cheese, softened (or use regular)
1 cup half-and-half (or evaporated milk)
1/4-1/2 teaspoon salt, to taste
1/2 teaspoon pepper
1/2 teaspoon paprika
2 teaspoons parsley
2 cups shredded cheddar cheese or 2 cups shredded American cheese

Steps:

Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
Lower heat medium.
Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
Add in shredded cheese; stir frequently until heated through and cheese is melted.
Remove from heat. Puree in batches in blender or food processor. Serve.

Nutrition Facts : Calories 181.9, Fat 12.4, SaturatedFat 7.8, Cholesterol 39, Sodium 277, Carbohydrate 9.3, Fiber 3.1, Sugar 3.3, Protein 9.9

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