COLD CAULIFLOWER SOUP WITH BACON AND CROUTONS
Provided by Giada De Laurentiis
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
- For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
- For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
- In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
- Ladle the chilled soup into bowls and garnish with the croutons and bacon.
- Cook's Note: The soup can also be blended using an immersion blender.
CAULIFLOWER SOUP WITH THYME CROUTONS
Categories Soup/Stew Milk/Cream Blender Vegetable Thanksgiving Vegetarian Quick & Easy Cauliflower Fall Thyme Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring chopped cauliflower and milk to boil in heavy large saucepan. Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes. Stir in whipping cream and 2 tablespoons butter. Cool soup slightly. Working in batches, puree soup in blender. Season to taste with salt and pepper. Keep soup warm.
- Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread pieces and stir until brown and crisp, about 9 minutes. Season croutons to taste with salt and pepper. Stir in thyme.
- Divide soup among 4 bowls. Mound thyme croutons atop soup and serve.
CAULIFLOWER SOUP WITH CHORIZO AND GARLIC CROUTONS
Cook up this quick cauliflower soup for a light and tasty meal when you're short of time. Top with crispy chorizo, parsley and croutons
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Soup
Time 30m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 mins, then tip in the cauliflower and half the garlic. Give everything a good stir, then pour in the stock. Cook for 12 mins or until the cauliflower is tender.
- Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then tear or cut into crouton-sized pieces. Heat the remaining oil in a frying pan, add the chorizo and fry until crisp. Tip in the bread and remaining garlic and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.
- Using a stick blender, blitz the soup with the double cream and season to taste. Reheat if necessary, then divide between two bowls. Mix the parsley with the chorizo and croutons, and top generously.
Nutrition Facts : Calories 550 calories, Fat 38 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium
ROASTED CAULIFLOWER SOUP WITH PARMESAN CROUTONS
From Foodista: This cauliflower soup is rich and sumptuous. The cauliflower is roasted to a golden hue and made more than fragrant by the garlic that roasts along side it. While simple to make, and comforting in it's flavors, it still has enough punch to impress company. It tastes naughty, but there is very little cream or butter to speak of and the homemade croutons are baked. This is my perfect comfort food.
Provided by Raquel Grinnell
Categories Cauliflower
Time 1h10m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425º.
- Coat cauliflower and garlic in olive oil and roast on a baking sheet for about 20 minutes or until a nice golden brown. Turn once or twice to avoid burning.
- Add cauliflower mixture to a pot with chicken stock (or low sodium chicken/vegetable broth if using store bought) and butter and cook for another 20 minutes until very soft.
- In a blender, puree cauliflower and some of cauliflower water and cream in batches until very smooth. You can adjust the amount of water to get your desired thickness.
- When you are through, keep soup warm, while you make the croutons. For the croutons, butter bread, add fresh Parmigiano-Reggiano and pepper and toast in the 425 degree oven.
- Bake until golden brown and crispy at the edges. About 7 minutes.
- Cut into bite sized chunks and serve atop the soup.
Nutrition Facts : Calories 527.6, Fat 20.7, SaturatedFat 11.3, Cholesterol 57.1, Sodium 1147.5, Carbohydrate 59.7, Fiber 7.5, Sugar 10.4, Protein 29.2
CAULIFLOWER SOUP WITH CROUTONS
Make and share this Cauliflower Soup With Croutons recipe from Food.com.
Provided by Tracey_B
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees celcius. Cut the slices of bread into cubes and coat lightly with cooking spray. Place on a baking tray and bake for 5 minutes or until crisp and golden. Reserve.
- While the croutons are baking, place the cauliflower, potato and onion in a large pan. Add the vegetable stock and bring to the boil. Cover and gently simmer for 10 minutes or until the potato is tender.
- Transfer the mixture to a food processor or blender. Process until smooth. Return to the pan and add the skim milk. Reheat and ladle into warm bowls. Scatter with the chives and the croutons.
CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
- Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
- Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- 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.
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.
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