Best 5 Cauliflower Soup With Thyme Croutons Recipes

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Cauliflower soup is a delicious and versatile dish that can be enjoyed year-round. It's made with simple ingredients like cauliflower, onion, and vegetable broth, and can be easily customized to your liking. By adding thyme croutons, you can add a delicious and flavorful crunch that adds a wonderful contrast to the smooth and creamy soup. Whether you're looking for a light and healthy lunch or a hearty and satisfying dinner, cauliflower soup with thyme croutons is a great choice.

Let's cook with our recipes!

COLD CAULIFLOWER SOUP WITH BACON AND CROUTONS



Cold Cauliflower Soup with Bacon and Croutons image

Provided by Giada De Laurentiis

Time 3h

Yield 4 servings

Number Of Ingredients 14

1/2 loaf sourdough bread (about 8 ounces), cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, optional
10 to 12 strips thick-cut applewood-smoked bacon (about 1 pound)
3 tablespoons unsalted butter, at room temperature
2 ribs celery, chopped to yield 3/4 cup
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, coarsely chopped
4 cups low-sodium chicken broth
1 tablespoon chopped fresh thyme
1 head cauliflower (1 1/2 pounds), cut into 1-inch pieces

Steps:

  • For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
  • For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
  • For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
  • In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
  • Ladle the chilled soup into bowls and garnish with the croutons and bacon.
  • Cook's Note: The soup can also be blended using an immersion blender.

CAULIFLOWER SOUP WITH THYME CROUTONS



Cauliflower Soup with Thyme Croutons image

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Thanksgiving     Vegetarian     Quick & Easy     Cauliflower     Fall     Thyme     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

1 1 1/2-pound head of cauliflower, stem end and leaves trimmed, head coarsely chopped
3 cups whole milk
1/3 cup whipping cream
4 tablespoons (1/2 stick) butter, divided
2 cups coarsely torn fresh bread (from crustless sourdough baguette)
1/2 teaspoon minced fresh thyme

Steps:

  • 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.

FABULOUS ROASTED CAULIFLOWER SOUP



Fabulous Roasted Cauliflower Soup image

I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

Provided by TOZENUF

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

Time 1h20m

Yield 6

Number Of Ingredients 10

2 heads cauliflower, separated into florets
3 cloves garlic, chopped
2 shallots, chopped
1 tablespoon olive oil
3 cups chicken broth
1 cup water
1 bay leaf
1 teaspoon dried thyme
2 cups heavy cream
salt and pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
  • Roast in the preheated oven until toasted and tender, about 30 minutes.
  • When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
  • Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 15.8 g, Cholesterol 108.7 mg, Fat 31.8 g, Fiber 5 g, Protein 6 g, SaturatedFat 18.6 g, Sodium 91.3 mg, Sugar 5.2 g

CAULIFLOWER SOUP WITH CHORIZO AND GARLIC CROUTONS



Cauliflower soup with chorizo and garlic croutons image

Cook up this quick cauliflower soup for a light and tasty meal when you're short of time. Top with crispy chorizo, parsley and croutons

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 9

2 tbsp olive oil
1 onion , chopped
1 cauliflower , cut into florets
2 garlic cloves , finely chopped
500ml chicken or vegetable stock
5cm long piece of chorizo , cut from a ring
1 large slice of crusty bread
2 tbsp double cream
small bunch parsley , chopped

Steps:

  • Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 mins, then tip in the cauliflower and half the garlic. Give everything a good stir, then pour in the stock. Cook for 12 mins or until the cauliflower is tender.
  • Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then tear or cut into crouton-sized pieces. Heat the remaining oil in a frying pan, add the chorizo and fry until crisp. Tip in the bread and remaining garlic and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.
  • Using a stick blender, blitz the soup with the double cream and season to taste. Reheat if necessary, then divide between two bowls. Mix the parsley with the chorizo and croutons, and top generously.

Nutrition Facts : Calories 550 calories, Fat 38 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium

CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL



Creamy Cauliflower Soup With Rosemary Olive Oil image

This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.

Provided by Lidey Heuck

Categories     dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 cup olive oil
4 (4-inch) sprigs fresh rosemary
2 tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced (about 1 tablespoon)
1 quart low-sodium vegetable stock, plus more as needed for reheating
1 medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
Freshly grated zest of 1 lemon, for serving
3 cups diced rustic country bread (3/4-inch pieces)

Steps:

  • Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
  • Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
  • Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
  • Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
  • Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
  • Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.

Tips:

  • Use a variety of vegetables. Don't just stick to cauliflower. Try adding other vegetables like carrots, celery, onions, or potatoes. This will give your soup more flavor and texture.
  • Roast the cauliflower before adding it to the soup. This will give it a slightly caramelized flavor that will really shine through in the soup.
  • Use a good quality broth. The broth is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
  • Don't overcook the soup. Cauliflower soup is best when it is slightly thick and creamy, but not too thick. Overcooking the soup will make it mushy.
  • Garnish the soup with fresh herbs or croutons. This will add a pop of color and flavor to your soup.

Conclusion:

Cauliflower soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. With its creamy texture and rich flavor, this soup is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give cauliflower soup a try. You won't be disappointed!

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