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Cauliflower Soup with Thyme Croutons

Cauliflower Soup with Thyme Croutons


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Ingredients

  • 1 1 1/2-pound head of cauliflower, stem end and leaves trimmed, head coarsely chopped
  • 4 tablespoons (1/2 stick) butter, divided
  • 2 cups coarsely torn fresh bread (from crustless sourdough baguette)
  • 1/2 teaspoon minced fresh thyme

Recipe Preparation

  • Bring chopped cauliflower and milk to boil in heavy large saucepan. Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes. Stir in whipping cream and 2 tablespoons butter. Cool soup slightly. Working in batches, puree soup in blender. Season to taste with salt and pepper. Keep soup warm.

  • Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread pieces and stir until brown and crisp, about 9 minutes. Season croutons to taste with salt and pepper. Stir in thyme.

  • Divide soup among 4 bowls. Mound thyme croutons atop soup and serve.

Recipe by Bon Appétit Test KitchenReviews Section

Roasted Cauliflower Soup


I love soup during the fall and winter seasons and starting off this season with a Roasted Cauliflower Soup is definitely the way to go.

I roast cauliflower a lot to go with my weeknight dinner’s, so I thought how delicious that roasted cauliflower flavour would be in a soup!

The secret addition to this soup is white navy beans which give the soup a wonderful creaminess without the addition of any dairy (for my dairy-free friends!)


And to top this soup off, the thyme-croutons are sure to please, adding the perfect savoury topping.

I recommend getting cozy and making this soup on a cool evening when you’re in the mood for something soothing.

Total Time: 50 minutes
Equipment: large pot baking sheet blender
Servings: 4-6


  • Olive Oil
  • Pumpkin - I used kent but butternut pumpkin / butternut squash would also work well.
  • Cauliflower
  • Onion
  • Garlic
  • Dried Thyme - or use fresh is you have it!
  • Vegetable Stock
  • Salt and Pepper
  • Milk - if you have cooking cream or half and half on hand that would be great too.

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4. cauliflower soup ina garten


Best Cauliflower Soup Ina Garten
from cauliflower soup ina garten
. Source Image: recipepes.com. Visit this site for details: recipepes.com

This luscious, hearty soup is loaded with sweetcorn, potato and crisp bacon. It’s made with milk rather than cream so it’s additionally remarkably low-cal. A fast warming supper for two.


Healthy Cauliflower Soup

This basic healthy cauliflower soup recipe is a very simple vegan recipe, that gives you a deliciously creamy soup without having to use any dairy produce.

As well as being dairy-free cauliflower soup, the basic recipe is also a gluten-free recipe.

OK, we obviously did add some cream in these pictures, but only because we are not vegan and thought it might look a bit more exciting. But the cream is not needed to make it creamy! 

The basic recipe makes a very creamy cauliflower soup that is extremely nourishing and filling. This delicious healthy soup is really warming and a great way to heat up in front of the fire on a cold winter&rsquos evening.

Cauliflower

As a kid, I was never a big fan of cauliflower. My mother used to make a cauliflower cheese that was probably the only thing on our home menu that I would not eat.

I have no idea why I did not like it, as I love it now. It is so strange how palates change over time as our eating preferences develop.

Vegan Cauliflower Soup

This easy cauliflower soup is so creamy it is like a vegan cream of cauliflower soup, even without the addition of any dairy products.

It is so easy to make like so many other soup recipes, and it always astounds me how you can make something so tasty without having to use any meat or wheat ingredients.

Obviously even with the cream addition, it is still a vegetarian cauliflower soup.

I do hope you enjoy trying it and will add it to your bookmarked special recipes.


Cream of Cauliflower Soup

We’ve all had that cream of “insert the blank” soup that comes in a can. And while that stuff is a handy shortcut for many recipes, it’s sometimes a little too goopy and gelatinous for our taste. This dream of a cauliflower soup is anything but. It’s velvety and creamy and as comforting as can be. And we don’t think we’ve ever seen it in a little red and white can.

You start by sauteeing some onion, potatoes, and carrots, before adding the cauliflower and stock and letting it all simmer until tender. We like adding potatoes because of the texture they give the soup, and they make it a little more hearty, but if you’re watching your carb count or like a thinner soup, they can certainly be left out. Carrots add a nice bit of color and a little hint of sweetness.

One of the best things about this soup is that it’s so smooth and velvety, so take care that you get all the chunks when you go to puree it. After it’s blended, you stir in a little cream and thyme, and you’re ready to sit at the table with a warm and tasty bowl of soup.

Where the cauliflower is mildly nutty, the thyme is earthy and fragrant. An extra little sprinkle of thyme over the top before serving really brings it all home. And a few crunchy croutons never hurt anyone either.


Cauliflower Soup Recipe Ingredients

You only need 10 basic ingredients to make this creamy cauliflower soup:

  • Cauliflower, of course! It gives the soup a silky texture without any nuts or dairy.
  • Garlic and shallots – You’ll roast them along with the cauliflower. Once they’re tender and caramelized, they add rich, nutty flavor to this cauliflower soup.
  • Fresh thyme – For fresh, earthy flavor.
  • White miso paste – It adds savory, umami flavor that tastes fantastic with the roasted cauliflower, shallots, and garlic.
  • Dijon mustard – For tang.
  • Extra-virgin olive oil – For richness.
  • Vegetable broth – So that the soup is, well, soup-y.
  • Fresh lemon juice – It makes the soup nice and bright.
  • And sea salt and fresh black pepper – To make all the flavors pop!

Find the complete recipe with measurements below.


How to make cauliflower soup

In a soup pot, sauté the onion until lightly browned. Stir in the garlic, followed by the broth, Italian seasoning, smoked paprika, cayenne pepper, bay leaf, and thyme sprigs. Simmer for 20 minutes. Remove the bay leaf and the thyme, then puree the soup with an immersion blender or in a regular blender until smooth. Stir in the cream and season with salt & pepper as needed. (Full ingredients & instructions are in the recipe card below).


Cauliflower Soup with Sharp Cheddar & Thyme

Since starting BGSK in November 2008, I’ve purchased a surprisingly small number of cookbooks. Yet, I was forced to buy a second, identical, bookshelf to house all of the books I seemed to accumulate. And when it finally came time in May to move out of my apartment, I found that new bookshelf had to be packed up in five large storage boxes full of big, beautiful, clunky cookbooks.

How did this happen? Well, when you become a food writer, there seems to be two go-to presents: cookbooks and aprons. I now have a more diverse and colorful wardrobe of aprons than party dresses. On top of the gifts, every time Cara and I would go in to HarperCollins, we’d end up coming home with our tote bags full of books. There were some gems among them, but with all of the free hard covers coming our way, somehow we never really ended up getting that one cookbook that we’d been pining for.

We’ve been big fans of 101 Cookbooks cooking for years—it was one of those permanent fixtures in the blogosphere, along with Orangette and Smitten Kitchen, that inspired us to start a site of our own. Heidi has such remarkable tastes that really suit one type of mood of mine: healthy, veggie-centric, but still comforting and ever so slightly indulgent. With the kale and mung beans comes a handful of Parmesan or a dollop of crème fraiche—just the kind of tweak that makes reluctant non-vegetarians feel full after eating one of her meals.

So a few weeks ago, after eyeing the cookbook at our signing at Posmans, and nearly buying it then, I finally broke down, whipped out my credit card, and made the deal. I’ve since post-it-ed many a recipe, as I have the tendency to do, and used many of her pages to inspire my cooking. My favorite creation thus far was this Cauliflower Soup with Sharp Cheddar. It’s just the kind of clean vegetarian cooking that I describe above—made thick by potatoes instead of cream, but then made decadent and dreamy by stirring in a little too much sharp cheddar cheese. I tweaked the recipe slightly, adding some fresh thyme and omitting the Dijon croutons. Those of you who are not gluten-free should definitely give in to this extra indulgence.

The last thing I need is another cookbook on my shelf. But I couldn’t be happier to have this one for the time being, until Cara comes by to borrow it, like I’ve borrowed her books in the past.

From my kitchen, testing recipes from Heidi’s kitchen, to yours,

Phoebe, THE QUARTER-LIFE COOK

Cauliflower Soup with Sharp Cheddar and Thyme
Makes 4 servings

Loosely adapted from Super Natural Everyday. In the book, Heidi has an additional part of the recipe for mustard croutons. I’m sure these are delicious, so if you want that extra crunch, it’s worth trying.

Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil (plus more for garnishing)
1 medium yellow onion, diced
1 large russet potato, peeled and cut into small cubes
1/2 teaspoon salt
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves
1 quart chicken or veggie stock
2 1/2 cups chopped cauliflower florets (should be the same size as the potatoes)
2/3 cup finely shredded sharp cheddar cheese
2 teaspoons Dijon mustard

In a medium Dutch oven or lidded saucepan, heat the butter and olive oil over a medium flame. Cook the onions until soft, about 5 minutes. Add the potatoes, cover, and cook until just beginning to soften, about 4 minutes. Uncover, stir in the salt, garlic, thyme and broth. Bring to a boil. Cook for two minutes, then check the potatoes to make sure they are tender. If so, add the cauliflower, cover, and cook for another 5 minutes.

Remove from the heat and puree with an immersion or standing blender. Stir in half of the cheddar cheese and the mustard. Taste for seasoning and add more salt as needed. Serve in individual bowls, topped with the remaining cheese and a good drizzle of olive oil.

This post is participating in Food Network’s Fall Fest. See all the other cauliflower posts here:

The Sensitive Epicure: Cauliflower Souffle
Haute Apple Pie: Cauliflower and Chicken Gratin
CIA Dropout: Cauliflower Squash Soup With Creme Fraiche
Daily*Dishin: Tender Roasted Cauliflower
Virtually Homemade: Cumin Crusted Beef Tenderloin With Cauliflower Puree
What’s Gaby Cooking: Cumin Roasted Cauliflower
Thursday Night Dinner: Roasted Garlic and Parmesan Mashed Cauliflower
Cooking Channel: 4 Ways to Cook Cauliflower
Napa Farmhouse 1885: Painted Cauliflower
FN Dish: Roasted Cauliflower 5 Ways



Comments:

  1. Damon

    is absolutely compliant

  2. Barre

    The idea honored

  3. Tausida

    In my opinion you are mistaken. Let's discuss it.



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