Best Creamy Cauliflower Soup With Artichoke Hearts Asiago And Bacon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY CAULIFLOWER AND ASIAGO SOUP



Creamy Cauliflower and Asiago Soup image

Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests.

Provided by BIGLINZ54

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 30m

Yield 6

Number Of Ingredients 10

3 (14 ounce) cans low-sodium chicken broth
1 head cauliflower, cut into 1-inch pieces
¼ cup dry white wine
2 bay leaves
1 clove garlic, diced
1 (8 ounce) package cream cheese, softened
4 ounces diced Asiago cheese, or more to taste
salt and ground black pepper to taste
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves

Steps:

  • Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
  • Mix garlic, cream cheese, and Asiago cheese together in a bowl.
  • Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
  • Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
  • Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 7.3 g, Cholesterol 61.3 mg, Fat 18.9 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 11.9 g, Sodium 462.9 mg, Sugar 3.1 g

CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA



Cream of Cauliflower Soup With Bacon Gremolata image

We're heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn's chill with the best of them.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h5m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
1 rib celery, chopped
3 cloves garlic
salt to taste
1 large russet potato, peeled and quartered
2 heads cauliflower, cored and separated into florets
1 quart chicken broth
1 quart water
1 pinch cayenne pepper, or more to taste
½ cup heavy cream
4 strips bacon, chopped
1 ½ cups fresh breadcrumbs
1 teaspoon lemon zest
1 tablespoon finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
  • Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
  • Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
  • Serve soup garnished with bacon gremolata over the top.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 33.1 g, Cholesterol 18.4 mg, Fat 8.1 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 804.6 mg, Sugar 6.3 g

CREAM OF CAULIFLOWER SOUP II



Cream of Cauliflower Soup II image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/3 cup thinly sliced green onions (tops only)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups chicken broth
2-1/4 cups frozen cauliflower, thawed and chopped
2 cups 1% milk
1-1/2 cups shredded reduced-fat cheddar cheese
2 tablespoons dry sherry, optional
1 tablespoon minced chives

Steps:

  • In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

CREAMY ASIAGO AND ARTICHOKE SOUP



Creamy Asiago and Artichoke Soup image

Make and share this Creamy Asiago and Artichoke Soup recipe from Food.com.

Provided by Stephanie Z.

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon butter
4 shallots, chopped
3 garlic cloves, minced
1 tablespoon all-purpose flour
2 cups chicken stock
1/2 cup white wine
1 potato, peeled and chopped into 1/2 inch cubes
1 (8 ounce) can artichoke hearts, drained
1 teaspoon dried thyme
1 teaspoon dried oregano
1/8-1/4 teaspoon cayenne pepper
salt, to taste
1/2 cup cream or 1/2 cup half-and-half
4 ounces asiago cheese, grated

Steps:

  • Heat olive oil and butter in a Dutch oven or pot over medium heat.
  • Add the shallots and garlic; saute for about 5 minutes. Add the flour and stir to coat.
  • Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. Salt to taste.
  • Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes.
  • Purée the soup (An immersion blender works well here!).
  • If desired, you can freeze the soup at this point.
  • When ready to serve, heat the soup and whisk in the cream and asiago cheese.
  • Simmer until cheese is melted and soup just begins to bubble.

CREAMY CAULIFLOWER SOUP WITH ARTICHOKE HEARTS, ASIAGO AND BACON!



Creamy Cauliflower Soup With Artichoke Hearts, Asiago and Bacon! image

Make and share this Creamy Cauliflower Soup With Artichoke Hearts, Asiago and Bacon! recipe from Food.com.

Provided by KerfuffleUponWincle

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

5 cups fresh cauliflower (1 large head, core and leaves removed, then chopped)
2 (14 1/2 ounce) cans chicken broth
1/2 cup heavy cream
1/4 teaspoon nutmeg (freshly grated)
1/4 teaspoon pepper (freshly ground)
1 (12 -14 ounce) can artichoke hearts (drained and chopped)
1/2 cup asiago cheese (shredded)
6 slices bacon (cooked crisp, drained and crumbled)

Steps:

  • Cook bacon until crisp; drain on paper towels and set aside.
  • Simmer cauliflower in chicken broth until tender (about 10 minutes). Puree in blender until it is as smooth as you'd like. Return to pot.
  • Add seasonings and heavy cream; heat through over very low heat.
  • Top individual servings with artichoke hearts, shredded Asiago cheese, and crumbled bacon.

Nutrition Facts : Calories 181.8, Fat 12.3, SaturatedFat 6.1, Cholesterol 32.6, Sodium 586.1, Carbohydrate 12.5, Fiber 6.7, Sugar 2.7, Protein 7.7

Related Topics