Best Creamy Cauliflower Goat Cheese Soup Recipes

CREAMY CAULIFLOWER SOUP

Creamy Cauliflower Soup image

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

Steps:

In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

CAULIFLOWER-CHEESE SOUP

Cauliflower-Cheese Soup image

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

Ingredients

¾ cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
½ cup finely chopped celery
½ cup diced carrots
¼ cup chopped onion
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and pepper to taste
4 ounces shredded Cheddar cheese

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

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

CREAMY CAULIFLOWER SOUP

Creamy Cauliflower Soup image

Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 5

Ingredients

2 1/2 cups low-sodium chicken broth
1 head cauliflower, cut into florets
Kosher salt and ground pepper
8 small cauliflower leaves (or 2 large leaves, coarsely chopped)
1/4 teaspoon extra-virgin olive oil

Steps:

Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 5 g, Protein 8 g, Sodium 435 g