Best 8 Cream Of Cauliflower Soup With Saffron Recipes

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Elevate your culinary skills and indulge in the delectable Cream of Cauliflower Soup with Saffron, a symphony of flavors that will tantalize your taste buds and warm your soul. This creamy and indulgent soup is a testament to the versatility of cauliflower, transformed into a velvety smooth and flavorful masterpiece. Enhanced with the vibrant aroma of saffron, this soup promises a sensory journey that will leave you craving for more. Dive into this culinary adventure as we guide you through the steps of creating this exquisite dish, ensuring a delightful experience for you and your loved ones.

Let's cook with our recipes!

CREAM OF CAULIFLOWER SOUP II



Cream of Cauliflower Soup II image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

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

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  • Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

CREAM OF CAULIFLOWER AND STILTON SOUP



Cream of Cauliflower and Stilton Soup image

I first experienced this great soup (the Stilton makes all the difference) on my honeymoon at a little cafe and bookstore near the train station in Edinburgh, Scotland. The day was damp, misty and cool and we were tired from a long train trip from London. I encourage you to enjoy this on a similar day along with some good chunks from a baguette.

Provided by Sean Semone

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

Time 1h

Yield 6

Number Of Ingredients 16

1 head cauliflower, chopped
1 tablespoon vegetable oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 leek, chopped
3 stalks celery, chopped
1 baking potato, thinly sliced
2 cups chicken broth
¼ cup dry sherry
1 teaspoon white pepper
1 teaspoon black pepper
½ cup milk
1 teaspoon salt
½ cup heavy cream
3 ounces Stilton cheese
¼ cup chopped fresh parsley

Steps:

  • Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish.
  • Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
  • Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.
  • Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 20.4 g, Cholesterol 41 mg, Fat 14.5 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 1030.9 mg, Sugar 5.7 g

CREAM OF CAULIFLOWER SOUP WITH SAFFRON



Cream of Cauliflower Soup with Saffron image

A delicate starter with a velvety texture. Market Tip: Freshly picked cauliflower is sweeter than the supermarket variety (and, when cooked, doesn't release the sulfurous smell that older cauliflower does).

Provided by Willard Brooks

Categories     Cauliflower

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups water
2 cups low sodium chicken broth
1/8 teaspoon coarsely crumbled saffron thread
3 tablespoons butter
2 cups chopped onions
1 1/2 lbs cauliflower, cut into 1/2 to 3/4 inch pieces
3/4 cup half-and-half
thinly sliced fresh chives

Steps:

  • Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan.
  • Bring mixture just to simmer.
  • Remove from heat.
  • Add saffron threads.
  • Cover and steep 20 minutes.
  • Melt 3 tablespoons butter in heavy medium pot over medium-low heat.
  • Add chopped onions and sauté until very tender but not brown, about 10 minutes.
  • Add cauliflower pieces; stir to coat.
  • Add saffron broth.
  • Bring to simmer over high heat.
  • Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.
  • Working in batches, puree cauliflower mixture in food processor until smooth.
  • Transfer cauliflower puree to large saucepan.
  • Stir in half and half and bring to simmer.
  • Season to taste with salt and pepper.
  • (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle soup into bowls.
  • Garnish with sliced fresh chives and serve.
  • Makes 6 first-course servings.

Nutrition Facts : Calories 153.8, Fat 9.9, SaturatedFat 6, Cholesterol 26.5, Sodium 114.5, Carbohydrate 13.7, Fiber 3.6, Sugar 5.2, Protein 5.3

SAFFRON ROASTED CAULIFLOWER



Saffron Roasted Cauliflower image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1/2 teaspoon lightly crumbled saffron threads
1/4 teaspoon coriander seeds, crushed
2 cloves garlic, smashed
1 shallot, chopped
Kosher salt
1 head cauliflower, cut into florets
Juice of 1/2 lemon
Chopped fresh parsley, for topping

Steps:

  • Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
  • Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

Provided by Sheila Lukins

Categories     Soup/Stew     Milk/Cream     Thanksgiving     Quick & Easy     Dinner     Lunch     Cauliflower     Leek     Fall     Parade     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

2 leeks, including 2 inches of green, roots trimmed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 celery rib, with extra leaves, coarsely chopped
2 tablespoons finely minced garlic
2 teaspoons curry powder
2 teaspoons ground ginger
6 cups chicken or vegetable broth (more if necessary)
Juice of half a lemon
1 head cauliflower, cored and broken into florets
1 cup half-and-half
Salt and freshly ground black pepper, to taste

Steps:

  • 1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
  • 2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
  • 3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
  • 4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.
  • 5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.

WINNING CREAM OF CAULIFLOWER SOUP



Winning Cream of Cauliflower Soup image

Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 17

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional

Steps:

  • In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

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

Steps:

  • 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 for 2 minutes or until thickened. Reduce heat. , 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 : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

CREAM OF CAULIFLOWER AND CHEDDAR SOUP



Cream of Cauliflower and Cheddar Soup image

Make and share this Cream of Cauliflower and Cheddar Soup recipe from Food.com.

Provided by ChrysalisUnfurled

Categories     Cheese

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1/2 cup chopped onion (1large)
3 cups coarsley chopped fresh cauliflower
1 (10 ounce) can condensed chicken broth (I use bulk 1 1/2 cups)
1/4 cup all-purpose flour
2 1/4 cups milk
1 1/4 cups shredded cheddar cheese (6 oz., medium or old)
pepper
parsley
crouton

Steps:

  • Melt butter in large saucepan, saute onion until tender.
  • Stir in cauliflower and chicken broth.
  • Cover, reduce heat and simmer 12-15 minutes or until cauliflower is tender.
  • Combine flour and milk (shake together in a jar).
  • Add to saucepan. Cook and stir over medium heat until mixture boils and thickens.
  • Remove from heat. Add cheese and stir until melted.
  • Add pepper and parsley to taste.
  • Serve with croutons.

Nutrition Facts : Calories 239.2, Fat 15.6, SaturatedFat 9.7, Cholesterol 48.2, Sodium 531.9, Carbohydrate 12.9, Fiber 1.6, Sugar 2.1, Protein 12.7

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy, with no brown spots or bruises.
  • Use a sharp knife: A sharp knife will make it easier to cut the cauliflower into florets and to mince the garlic and onion.
  • Don't overcrowd the pot: When cooking the cauliflower, don't overcrowd the pot. This will prevent the cauliflower from cooking evenly.
  • Season to taste: Season the soup to taste with salt, pepper, and nutmeg. You can also add a pinch of cayenne pepper for a little heat.
  • Garnish with fresh herbs: When serving the soup, garnish it with fresh herbs such as chives, parsley, or thyme.

Conclusion:

Cream of cauliflower soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a healthy soup, as it is packed with vitamins and minerals. If you are looking for a creamy and comforting soup that is also good for you, then this cream of cauliflower soup is the perfect recipe for you.

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