Cauliflower Soup Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/soups/vegetable-soups/cauliflower-soups/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Mon, 31 Mar 2025 21:25:59 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Cauliflower Soup Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/soups/vegetable-soups/cauliflower-soups/ 32 32 Spicy Veggie & Lentil Soup https://www.tasteofhome.com/recipes/spicy-veggie-lentil-soup/ Fri, 17 Jan 2025 20:22:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103550

Ingredients

  • 2 cups halved fresh green beans
  • 2 cups fresh cauliflowerets
  • 1 cup dried lentils, rinsed and drained
  • 1 cup fresh baby carrots, halved diagonally
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 4 cups beef or vegetable stock
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1 can (14-1/2 ounces) diced tomatoes with spicy red pepper, undrained
Text Ingredients

Directions

  1. In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours.
  2. Discard bay leaves. Stir in salt and diced tomatoes; cook, covered, 30 minutes longer.

Nutrition Facts

1 cup: 146 calories, 1g fat (0 saturated fat), 0 cholesterol, 693mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

]]> Cheesy Cauliflower Soup https://www.tasteofhome.com/recipes/cheesy-cauliflower-soup/ Fri, 17 Jan 2025 19:26:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100301

Ingredients

  • 1 large head cauliflower, broken into florets
  • 2 cups chicken broth
  • 2 tablespoons reduced-sodium chicken bouillon granules
  • 2 cups half-and-half cream
  • 2 cups 2% milk
  • 1 medium carrot, shredded
  • 2 bay leaves
  • 1/4 teaspoon garlic powder
  • 1/2 cup mashed potato flakes
  • 2 cups shredded cheddar cheese
  • Paprika
Text Ingredients

Directions

  1. In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower.
  2. Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes.
  3. Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.
  4. In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

Nutrition Facts

1 cup: 274 calories, 17g fat (11g saturated fat), 68mg cholesterol, 738mg sodium, 17g carbohydrate (9g sugars, 3g fiber), 13g protein.

]]> Roasted Cauliflower Soup https://www.tasteofhome.com/recipes/roasted-cauliflower-soup/ Mon, 28 Oct 2024 15:13:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051817

Ingredients

  • 3 pounds cauliflower, trimmed and cut into florets
  • 4 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 4 cups reduced-sodium vegetable broth
  • 1/4 cup heavy whipping cream
  • 2 tablespoons minced fresh cilantro or parsley
  • Freshly cracked pepper, for topping
Text Ingredients

Directions

  1. Preheat oven to 400°. Place cauliflower florets on a greased 15x10x1-in. baking sheet. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until cauliflower is lightly caramelized, 35-40 minutes.
  2. Heat remaining 2 tablespoons oil in a Dutch oven or stock pot to medium heat. Add onion; cook until tender, 4-5 minutes. Stir in garlic, turmeric, paprika, cumin, nutmeg, and remaining 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Cook until fragrant, 30-60 seconds longer. Add roasted cauliflower and vegetable stock; simmer until cauliflower is very tender, 15-20 minutes. Stir in cream and parsley. Puree using an immersion blender until desired consistency.
  3. Serve soup in bowls with freshly cracked pepper, if desired.

Nutrition Facts

3/4 cup: 148 calories, 10g fat (3g saturated fat), 8mg cholesterol, 715mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 4g protein.

]]> Vegan Cauliflower Soup https://www.tasteofhome.com/recipes/creamy-vegan-cauliflower-soup/ Thu, 08 Feb 2024 19:05:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1954473

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 medium head cauliflower, broken into florets (about 6 cups)
  • 1 small potato, peeled and cubed
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 can (13.66 ounces) coconut milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Nutritional yeast, chopped green onions and fresh herbs
Text Ingredients

Directions

  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Stir in cauliflower, potato and broth; bring to a boil. Reduce heat; simmer, covered, about 20 minutes.
  2. Remove from heat. Stir in coconut milk, salt and pepper; cool slightly. Puree in batches in a blender or food processor until smooth. If desired, top with nutritional yeast, green onion and fresh herbs.

Nutrition Facts

1 cup: 158 calories, 11g fat (9g saturated fat), 0 cholesterol, 566mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 3g protein.

]]> Pressure-Cooker Creamy Cauliflower Soup https://www.tasteofhome.com/recipes/pressure-cooker-creamy-cauliflower-soup/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-creamy-cauliflower-soup/

Ingredients

  • 6 cups water
  • 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
  • 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 large bay leaf
  • 3 teaspoons dried celery flakes
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons adobo seasoning
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup nonfat dry milk powder
  • Optional toppings: Shredded cheddar cheese, sliced green onions and croutons
Text Ingredients

Directions

  1. Place the first 11 ingredients in a 6-qt. electric pressure cooker.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
  3. Discard bay leaf. Stir in milk powder until dissolved. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pressure cooker and heat through. If desired, serve with toppings.

Nutrition Facts

1 cup: 80 calories, 0 fat (0 saturated fat), 1mg cholesterol, 434mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

]]> Cream of Cauliflower Soup https://www.tasteofhome.com/recipes/cream-of-cauliflower-soup/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/cream-of-cauliflower-soup/

Ingredients

  • 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
Text Ingredients

Directions

  1. 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 until thickened, about 2 minutes. Reduce heat.
  2. 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

1 cup: 186 calories, 11g fat (6g saturated fat), 36mg cholesterol, 792mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 13g protein.

]]> Cauliflower Soup https://www.tasteofhome.com/recipes/cauliflower-soup/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/cauliflower-soup/

Ingredients

  • 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
Text Ingredients

Directions

  1. 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).
  2. 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.

Cauliflower Soup Tips

How do you thicken up cauliflower soup?

This recipe calls for flour and butter to be stirred together to make a roux, which will thicken the soup nicely. If you are looking for an even thicker texture, remove 2 cups of soup, puree it in the blender and then add the puree back into the pot. You can also make this soup gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons of cornstarch into the milk before adding it to the saucepan.

How do you fix bland cauliflower soup?

Kick up the flavor in this cauliflower soup with a few dashes of hot sauce or a sprinkle of crushed red pepper flakes. Increasing the black pepper by ¼ teaspoon and using an aged, sharp cheddar will also bring it up a notch. Try topping the soup with these Homemade Croutons for even more flavor and texture.

Does cauliflower soup freeze well?

Cream- and dairy-based soups like this cauliflower soup don’t freeze particularly well—they can take on a grainy texture after they’ve been frozen. (Here are soups that do freeze well.) For best results, serve this cauliflower soup immediately to showcase its velvety texture and rich flavor. If you’re looking for a way to use up any leftovers, add a little diced, cooked chicken or ham and serve it over a baked potato for a rich, delicious one-dish meal. Research contributed by Catherine Ward, Taste Recipes Prep Kitchen Manager.

Nutrition Facts

1 cup: 160 calories, 11g fat (6g saturated fat), 30mg cholesterol, 616mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

]]> Contest-Winning Cheesy Cauliflower Soup https://www.tasteofhome.com/recipes/contest-winning-cheesy-cauliflower-soup/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/contest-winning-cheesy-cauliflower-soup/

Ingredients

  • 1 large head cauliflower, broken into florets
  • 2 celery ribs
  • 2 large carrots
  • 1 large green pepper
  • 1 small sweet red pepper
  • 1 medium red onion
  • 4 cups chicken broth
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 2 cups half-and-half cream
Text Ingredients

Directions

  1. Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender.
  2. In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.

Nutrition Facts

1 cup: 209 calories, 13g fat (9g saturated fat), 56mg cholesterol, 730mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 10g protein.

]]> Roasted Cauliflower & Red Pepper Soup https://www.tasteofhome.com/recipes/roasted-cauliflower-red-pepper-soup/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/roasted-cauliflower-red-pepper-soup/

Ingredients

  • 2 medium sweet red peppers, halved and seeded
  • 1 large head cauliflower, broken into florets (about 7 cups)
  • 4 tablespoons olive oil, divided
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon paprika
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Shredded Parmesan cheese, optional
Text Ingredients

Directions

  1. Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°.
  2. Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers.
  3. In a 6-qt. stockpot, heat remaining 2 Tbsp. oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened.
  4. Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with Parmesan.

Nutrition Facts

1 cup: 193 calories, 10g fat (2g saturated fat), 3mg cholesterol, 601mg sodium, 19g carbohydrate (8g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.

]]> Asian Beef and Cauliflower Stew https://www.tasteofhome.com/recipes/asian-beef-and-cauliflower-stew/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/asian-beef-and-cauliflower-stew/

Ingredients

  • 2 tablespoons vegetable oil
  • 1-1/2 pounds lean round steak, cut into 1-inch cubes
  • 3 cups beef broth
  • 1 small head cauliflower, separated into florets
  • 1 green pepper, cut into chunks
  • 1/4 cup reduced-sodium or regular soy sauce
  • 1 garlic clove, minced
  • 1-1/2 teaspoons grated fresh gingerroot, optional
  • 2 to 3 tablespoons cornstarch
  • 1/2 teaspoon sugar
  • 1/4 cup water
  • 1 cup sliced green onions
  • Cooked rice
Text Ingredients

Directions

  1. In a skillet, heat oil over medium-high. Brown meat on all sides. Add broth; cover and simmer until beef is tender, about 1 hour. Add cauliflower, green pepper, soy sauce, garlic, and ginger root if desired. Cover and simmer until the vegetables are tender, about 5-7 minutes. Combine cornstarch, sugar and water. Stir into meat mixture. Bring to a boil, stirring constantly; cook 2 minutes or until thickened. Stir in green onions. Serve on rice.

Nutrition Facts

1 cup: 165 calories, 4g fat (0 saturated fat), 82mg cholesterol, 771mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 vegetable.

]]> Cheesy Cauliflower Soup https://www.tasteofhome.com/recipes/cauliflower-cheddar-soup/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/cauliflower-cheddar-soup/

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) chicken broth
  • 1 chicken bouillon cube
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon each cayenne pepper, curry powder and white pepper
  • Minced fresh parsley, optional
Text Ingredients

Directions

  1. In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender.
  2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

Nutrition Facts

1 cup: 232 calories, 16g fat (9g saturated fat), 46mg cholesterol, 907mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 12g protein.

]]> Cauliflower Ham Chowder https://www.tasteofhome.com/recipes/cauliflower-ham-chowder/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/cauliflower-ham-chowder/

Ingredients

  • 2 cups cubed peeled potatoes
  • 2 cups fresh cauliflower florets
  • 1 small onion, finely chopped
  • 1 cup chicken broth
  • 3 cups milk
  • 2-1/2 cups cubed fully cooked ham
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash ground nutmeg
  • 1/2 to 1 cup instant potato flakes
  • Minced fresh parsley
Text Ingredients

Directions

  1. In a large saucepan, cook the potatoes, cauliflower and onion in chicken broth until tender. Stir in milk, ham, salt, pepper and nutmeg; heat through. Stir in potato flakes; simmer for 5-10 minutes or until soup is as thick as desired. Sprinkle with parsley.

Nutrition Facts

1 cup: 188 calories, 7g fat (3g saturated fat), 36mg cholesterol, 1034mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 13g protein.

]]> Soup for Two https://www.tasteofhome.com/recipes/soup-for-two/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/soup-for-two/

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon butter
  • 1 can (14-1/2 ounces) chicken broth
  • 2/3 cup cubed cooked chicken
  • 1/2 cup cauliflowerets
  • 1/2 cup canned kidney beans, rinsed and drained
  • 1/4 cup uncooked elbow macaroni
  • 1 cup torn fresh spinach
  • 1/8 teaspoon pepper
  • Seasoned salad croutons, optional
Text Ingredients

Directions

  1. In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil.
  2. Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired.

Nutrition Facts

1-1/2 cups: 263 calories, 7g fat (4g saturated fat), 48mg cholesterol, 888mg sodium, 28g carbohydrate (0 sugars, 5g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

]]> Cauliflower Broccoli Cheese Soup https://www.tasteofhome.com/recipes/cauliflower-broccoli-cheese-soup/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/cauliflower-broccoli-cheese-soup/

Ingredients

  • 3/4 cup small cauliflowerets
  • 3/4 cup small broccoli florets
  • 1/4 cup chopped onion
  • 1/4 cup halved thinly sliced carrot
  • 1 to 2 tablespoons butter
  • 1-1/2 cups 2% milk, divided
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 tablespoons all-purpose flour
  • 1/3 cup cubed Velveeta
Text Ingredients

Directions

  1. In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally.
  2. Combine the flour and remaining 1/4 cup milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

Nutrition Facts

1 cup: 267 calories, 15g fat (9g saturated fat), 48mg cholesterol, 909mg sodium, 23g carbohydrate (13g sugars, 2g fiber), 12g protein.

]]> Cream of Vegetable Soup https://www.tasteofhome.com/recipes/cream-of-vegetable-soup/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/cream-of-vegetable-soup/

Ingredients

  • 2 cups chopped sweet onions
  • 1-1/2 cups chopped carrots
  • 1 cup chopped celery
  • 2 tablespoons canola oil
  • 4 cups cubed peeled potatoes
  • 1 large head cauliflower, broken into florets
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 1/2 cup half-and-half cream
  • Fresh basil
Text Ingredients

Directions

  1. In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Add potatoes and cauliflower; saute 5-6 minutes longer. Add the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Let stand until cool.
  2. Puree vegetable mixture in a blender or food processor in batches. Return all to the pan. Stir in cream; heat through. (Do not boil.) Garnish with fresh basil.

Nutrition Facts

1 cup: 132 calories, 4g fat (1g saturated fat), 5mg cholesterol, 773mg sodium, 21g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

]]> Cheesy Cauliflower and Potato Soup https://www.tasteofhome.com/recipes/cheesy-cauliflower-and-potato-soup/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-cauliflower-and-potato-soup/

Ingredients

  • 1 package (16 ounces) frozen cauliflower
  • 1 cup frozen sliced carrots
  • 3 tablespoons dried minced onion
  • 1 tablespoon chicken bouillon granules
  • 2-1/4 cups water, divided
  • 2 cups 2% milk
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 4 teaspoons cornstarch
  • 1 cup shredded cheddar cheese
Text Ingredients

Directions

  1. In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender.
  2. Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.

Nutrition Facts

1-1/3 cups: 231 calories, 10g fat (7g saturated fat), 37mg cholesterol, 1168mg sodium, 24g carbohydrate (10g sugars, 4g fiber), 11g protein.

]]> Creamy Cauliflower and Bacon Soup https://www.tasteofhome.com/recipes/creamy-cauliflower-and-bacon-soup/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/creamy-cauliflower-and-bacon-soup/

Ingredients

  • 1 medium head cauliflower (2 pounds), cut into florets
  • 2 cups half-and-half cream, divided
  • 1/2 cup shredded Asiago cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1/2 to 1 cup water
  • 4 bacon strips, cooked and crumbled
Text Ingredients

Directions

  1. Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly.
  2. Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan.
  3. Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.

Nutrition Facts

1 cup: 303 calories, 19g fat (11g saturated fat), 79mg cholesterol, 605mg sodium, 17g carbohydrate (10g sugars, 6g fiber), 15g protein.

]]> Tuscan Cauliflower Soup https://www.tasteofhome.com/recipes/tuscan-cauliflower-soup/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/tuscan-cauliflower-soup/

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
Text Ingredients

Directions

  1. In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes.
  2. 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.
  3. 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

1-1/4 cups: 358 calories, 30g fat (14g saturated fat), 91mg cholesterol, 941mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 17g protein.

]]> Coconut Curry Cauliflower Soup https://www.tasteofhome.com/recipes/coconut-curry-cauliflower-soup/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/coconut-curry-cauliflower-soup/

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 tablespoons yellow curry paste
  • 2 medium heads cauliflower, broken into florets
  • 1 carton (32 ounces) vegetable broth
  • 1 cup coconut milk
  • Minced fresh cilantro, optional
Text Ingredients

Directions

  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes.
  2. Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

Nutrition Facts

1 cup: 111 calories, 8g fat (5g saturated fat), 0 cholesterol, 532mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 3g protein.

]]> Creamy Cauliflower Pakora Soup https://www.tasteofhome.com/recipes/creamy-cauliflower-pakora-soup/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/creamy-cauliflower-pakora-soup/

Ingredients

  • 1 large head cauliflower, cut into small florets
  • 5 medium potatoes, peeled and diced
  • 1 large onion, diced
  • 4 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 1 carton (32 ounces) vegetable stock
  • 1 teaspoon garam masala
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • Water or additional vegetable stock
  • Fresh cilantro leaves
  • Lime wedges, optional
Text Ingredients

Directions

  1. In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired.

Nutrition Facts

1-1/2 cups: 135 calories, 1g fat (0 saturated fat), 0 cholesterol, 645mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

]]> Moroccan Cauliflower and Almond Soup https://www.tasteofhome.com/recipes/moroccan-cauliflower-and-almond-soup/ Thu, 30 Nov 2017 06:10:00 +0000 http://origin-www.tasteofhome.com/recipes/moroccan-cauliflower-and-almond-soup/

Ingredients

  • 1 large head cauliflower (about 3-1/2 pounds), broken into florets
  • 6 cups vegetable stock
  • 3/4 cup sliced almonds, toasted and divided
  • 1/2 cup plus 2 tablespoons minced fresh cilantro, divided
  • 2 tablespoons olive oil
  • 1 to 3 teaspoons harissa chili paste or hot pepper sauce
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • Additional harissa chili paste, optional
Text Ingredients

Directions

  1. In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours.
  2. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining 1/4 cup almonds and 2 Tbsp. cilantro, and additional harissa chili paste if desired.

Test Kitchen tips
  • Harissa chili paste is a blend of different types of chilies, garlic, herbs and spices. Fnd it in jars in the spice section of your supermarket.
  • This soup freezes remarkably well for up to 3 months — perfect to have on hand for quick dinners or lunches.
  • Make sure you don't skip toasting the nuts. It really brings out their flavor so a little can go a long way.

    • Nutrition Facts

    1-1/4 cups: 116 calories, 8g fat (1g saturated fat), 0 cholesterol, 835mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 4g protein.

    ]]>         Slow-Cooker Creamy Cauliflower Soup https://www.tasteofhome.com/recipes/slow-cooker-creamy-cauliflower-soup/ Thu, 25 Jan 2018 05:56:00 +0000 http://origin-www.tasteofhome.com/recipes/slow-cooker-creamy-cauliflower-soup/

    Ingredients

    • 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
    • 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
    • 1 small onion, chopped
    • 3 garlic cloves, minced
    • 1 large bay leaf
    • 3 teaspoons dried celery flakes
    • 1-1/2 teaspoons salt
    • 1-1/2 teaspoons adobo seasoning
    • 3/4 teaspoon ground mustard
    • 1/4 teaspoon cayenne pepper
    • 6 cups water
    • 3/4 cup nonfat dry milk powder
    • Optional toppings: Shredded cheddar cheese, sliced green onions and croutons
    Text Ingredients

    Directions

    1. Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.
    2. Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.

    Test Kitchen tips
  • For added flavor, a 32-ounce carton of vegetable or chicken stock may be substituted for 4 cups of water.
  • Be sure to cook the vegetables until the cauliflower is very tender, so it can be processed to a smooth texture.
  • When processing hot liquids in a blender, cool the mixture slightly and don't fill the blender jar too much. Follow the manufacturer's directions, removing the filler cap if necessary. Hold down the lid, protecting your hand with a thick towel or oven mitt, and begin blending at the lowest speed.
  • For a touch of indulgence, serve this soup with a small dollop of sour cream.

    • Nutrition Facts

    1 cup: 80 calories, 0 fat (0 saturated fat), 1mg cholesterol, 434mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1/2 starch.

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