Best 2 Cauliflower Soup Pioneer Woman Recipes

For those seeking a hearty and creamy soup that is bursting with flavor, look no further than the Pioneer Woman's cauliflower soup. This delectable dish is a perfect way to warm up on a cold day, and it is also incredibly easy to make. With just a few simple ingredients and a few minutes of your time, you can have a delicious bowl of cauliflower soup that the whole family will love.

Here are our top 2 tried and tested recipes!

CAULIFLOWER SOUP (PIONEER WOMAN)

Cauliflower Soup (Pioneer Woman) image

Wow. Who knew cauliflower soup could be so exciting. I couldn't stop eating this. This is a definite make-again recipe. I skipped the sour cream and still loved it. If you want to make this a smoother, thicker soup--use an immersion blender to puree and cook an additional 10 minutes after pureeing. Recipe courtesy of The Pioneer Woman Cooks Food From My Frontier.

Provided by AmyZoe

Categories Cauliflower

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
1/2 onion, finely dice
1 carrot, finely diced
1 stalk celery, finely diced
1 cauliflower head, cored and roughly chopped
2 tablespoons fresh parsley, minced
2 quarts low sodium chicken broth or 2 quarts chicken stock
6 tablespoons all-purpose flour
2 cups whole milk
1 cup half-and-half
1 -2 teaspoon salt
black pepper, to taste
1 cup sour cream (heaping, at room temperature)
crusty bread, for serving

Steps:

Melt 1/2 stick of butter in a heavy pot over medium heat, then add the onion and cook until translucent, about 3 minutes.
Add the carrot and celery.
Stir and cook for a few more minutes.
Throw in the cauliflower.
Stir it around, cover, and cook over very low heat for 15 minutes.
Add the minced parsley.
Add the chicken broth and simmer for 10 minutes.
In the meantime, make white sauce: Melt the remaining 1/2 stick of butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, then pour in the milk, whisking to combine.
Remove the white sauce from the heat and pour in the half-and-half.
Pour the white sauce mixture into the pot.
Add a teaspoon to 2 of salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes.
The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add additional salt or other seasonings as necessary.
To serve the soup, place the room temperature sour cream in the bottom of the soup tureen. Then addd the whole pot of hot soup to the tureen. Stir gently to combine and immediately serve with warm rolls.

Nutrition Facts : Calories 212, Fat 16.3, SaturatedFat 9.6, Cholesterol 41.8, Sodium 371.9, Carbohydrate 11.7, Fiber 1.4, Sugar 4.4, Protein 7

PIONEER WOMAN'S CAULIFLOWER SOUP

Pioneer Woman's Cauliflower Soup image

Make and share this Pioneer Woman's Cauliflower Soup recipe from Food.com.

Provided by plannermom

Categories Cauliflower

Time 1h

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
1/2 onion, Finely Diced
1 carrot, finely diced
1 stalk celery, Finely Diced
2 cauliflower heads (roughly Chopped)
2 tablespoons parsley (fresh chopped or dry)
2 quarts low sodium chicken broth
6 tablespoons all-purpose flour
2 cups whole milk
1 cup half-and-half
2 teaspoons salt, to taste
1 cup heaping sour cream, Room Temperature

Steps:

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.

Tips:

Use fresh cauliflower: Fresh cauliflower florets will give your soup the best flavor and texture. Avoid using pre-cut or frozen cauliflower, as these can be mushy and watery.
Roast the cauliflower before cooking: Roasting the cauliflower before adding it to the soup enhances its flavor and gives it a slightly caramelized taste. You can roast the cauliflower in the oven or on a grill.
Use a good quality vegetable broth: The vegetable broth you use will make a big difference in the flavor of your soup. Choose a broth that is low in sodium and has a rich, flavorful taste.
Add some spices and herbs: Spices and herbs can help to brighten the flavor of your cauliflower soup. Some good options include garlic, onion, thyme, rosemary, and black pepper.
Puree the soup until smooth: For a smooth and creamy soup, puree it using an immersion blender or a regular blender. If you don't have a blender, you can also mash the soup with a potato masher until it reaches the desired consistency.
Garnish with fresh herbs or grated cheese: Before serving, garnish your cauliflower soup with fresh herbs, such as parsley or cilantro, or grated Parmesan cheese. This will add a pop of color and flavor to your soup.

Conclusion:

Cauliflower soup is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a snack. It is a great way to use up leftover cauliflower and is also a good option for those on a low-carb or ketogenic diet. With its creamy texture and rich flavor, cauliflower soup is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give cauliflower soup a try. You won't be disappointed!