Best Tuscan Cauliflower Soup Recipes

TUSCAN CAULIFLOWER SOUP

Tuscan Cauliflower Soup image

A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. -Heather Bewley, Bemidji, Minnesota

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 9

Ingredients

4 cups fresh cauliflowerets (about 14 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled

Steps:

In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

Nutrition Facts : Calories 358 calories, Fat 30g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

CAULIFLOWER TUSCAN SOUP (ZUPPA TOSCANA)

Cauliflower Tuscan Soup (Zuppa Toscana) image

A copycat of a famous Italian restaurant soup, but with cauliflower and small white beans instead of potatoes. Easy way to sneak more vegetables into food. Kids and hubby loved it!

Provided by Lauren

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

Time 47m

Yield 6

Number Of Ingredients 10

Ingredients

½ pound mild or spicy Italian sausage links
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth or more as needed
1 head cauliflower, broken into small florets
3 cups baby kale
1 (14 ounce) can navy beans, rinsed and drained
1 cup heavy whipping cream
salt and ground black pepper to taste

Steps:

Cook Italian sausage in a large Dutch oven until browned, 3 to 5 minutes. Drain excess fat and place cooked sausage on a paper towel-lined plate.
Heat olive oil in the Dutch oven over medium heat and cook onion and garlic until soft and translucent, 2 to 3 minutes. Stir in cauliflower florets and cook until slightly toasted, about 5 minutes. Pour in chicken broth and bring to a boil. Cook until cauliflower is tender, about 10 minutes.
Puree soup with an immersion blender until smooth. Stir in cooked sausage, kale, and beans; cook until kale begins to wilt, 1 to 2 minutes. Stir in heavy cream and heat through, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 372.9 calories, Carbohydrate 25.1 g, Cholesterol 73.2 mg, Fat 24.9 g, Fiber 6.4 g, Protein 14.2 g, SaturatedFat 12 g, Sodium 1462.6 mg, Sugar 4.3 g