Creamless Cauliflower Soup Recipes

Steps:

• 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
• 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.

Steps:

• Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
• Add the parsley, and then add the chicken broth and simmer for 10 minutes.
• Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
• Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
• Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
• You will love everything about this.

Steps:

• In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
• Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
• In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

Steps:

• Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
• Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
• Meanwhile, heat the oil in a large sauce pan over medium heat.
• Add the whites of the leeks and and saute until tender, about 5 minutes.
• Add the garlic and saute until fragrant, about a minute.
• Add the mushrooms and the thyme and saute until the mushrooms are tender, about 10-15 minutes.
• Add the greens of the leeks and saute until tender, about 5 minutes.
• Add the wine and deglaze the pan.
• Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
• Season with salt and pepper.
• Puree the soup until it reaches your desired consistency with a stick blender.
• Add the cream, return to a boil and remove from heat.

Steps:

• Cut cauliflower into small pieces and chop off as much of the stems as possible using mostly the flowers.
• Chop up onion and carrot.
• Put cauliflower, onion and carrot into a pot and add just enough water to simmer vegetables. Add chicken stock cube. Simmer until cauliflower is soft.
• Put vegetables and some stock into crockpot, add 1 can of cream of mushroom soup and milk (just enough to make it creamy, approx 1/2 cup).
• In frying pan cook sausage/bacon in small pieces. I take sausage out of casing. Drain fat and pat as much grease off as possible. Add to crockpot.
• Leave on low for 4-5 hours, stirring occasionally.
• Add parsley 1/2 hour before serving.
• Top off with grated cheese.

Steps:

• Cut broccoli and cauliflower into small florets.
• Combine onion and garlic in a large saucepan with 1 tablespoon water, stir constantly over heat until onion is soft.
• Add stock, potato, celery, broccoli and cauliflower.
• Bring to boil, reduce heat and simmer for 10 minutes or until potato is tender.
• Add marjoram place in a food processor and blend until smooth.
• Return to pan, add milk and parsley, reheat before serving.

Steps:

• In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Steps:

• Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
• Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Steps:

• In a 5-quart saucepan, add all ingredients except salt and white pepper.
• Cover and simmer until vegetables are tender (about 20 minutes).
• Strain off and reserve most of the liquid.
• Place vegetables in a food processor and puree.
• Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

Steps:

• In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer., Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.