CAULIFLOWER SOUP WITH FROZEN CAULIFLOWER RECIPES

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DAD'S CAULIFLOWER SOUP RECIPE – ONLY 5 INGREDIENTS!



Dad's Cauliflower Soup Recipe – Only 5 Ingredients! image

Dad's Creamy Cauliflower Soup was always a favorite growing up, and made with just 5 ingredients!

Provided by Gina

Categories     Lunch    Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 6

1 tbsp butter
1 tbsp unbleached flour (gluten-free is fine too)
1 medium head cauliflower (chopped)
1/2 cup chopped onions
4 cups less sodium chicken broth (vegetarians can use vegetable broth)
salt and pepper to taste

Steps:

  • In a medium saucepan, make a roux by melting the butter on low heat.
  • Add the flour and stir about 2 minutes.
  • Add the chicken broth, onions and cauliflower and set heat to medium.
  • Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
  • Puree with an immersion blender until smooth. Season with salt and pepper.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 80 kcal, CarbohydrateContent 11 g, ProteinContent 4 g, FatContent 3 g, CholesterolContent 8 mg, SodiumContent 494 mg, FiberContent 4 g, SaturatedFatContent 1 g

CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cauliflower Soup Recipe: How to Make It - Taste of Home image

This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

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, FatContent 11g fat (7g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 617mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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