Cauliflower cream soup. Step-by-step culinary recipe. Cauliflower Soup Diet Cauliflower Soup

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Cauliflower has a delicate characteristic flavor that goes well with butter, cream, starchy potatoes. And if you have already prepared a soup-puree or cream-soup from cauliflower, and you did not like it, do not draw final conclusions - you simply did not come across the correct recipe. Such as this French recipe for cauliflower cream soup.

The soup has three secrets at once.

Secret first... Pay attention to the ingredients. Among them are cream and nutmeg, practically the composition of the famous French béchamel sauce, which gives softness, depth and sophistication to any dish. If you replace vegetable oil with butter, you will get an even more accurate version of the sauce composition, only then the soup will become a little more caloric.

The second secret. In order to achieve a richer, more concentrated and expressive taste, all vegetables are pre-baked (before boiling). And this is another trick, thanks to which a simple soup turns into a delicious soup.

The third secret... Baked garlic will also add an excellent accent to the creamy soup. It will enhance the aromas of vegetables and add piquant spices, and at the same time, it will not disturb the harmony, as it could happen if we used fresh garlic.

Cooking time: 60 minutes / Output: 1.5 liters

Ingredients

cauliflower 1 head of cabbage
potatoes 2 pieces
carrots 1 piece
onion 1 piece
1 whole head garlic
homemade fat cream 1 tbsp. a spoon with a slide
vegetable oil 1.5 tbsp. spoons
nutmeg 0.25 tsp
salt, pepper to taste

Preparation

The first step is to bake the vegetables so that they become richer in taste. To do this, peel and cut the potatoes into small cubes.
Cut off the top of the head without peeling it.

Divide the cauliflower into small florets.

Combine potatoes with cauliflower and place on a baking sheet. The most convenient way is to form something like a tray out of foil and place vegetables there.
Wrap the garlic in foil. Season vegetables with lightly salt and pepper.

Bake everything at 200 degrees for about 30 minutes. The vegetables should begin to caramelize.

Place baked potatoes and cauliflower in a saucepan. Pour enough water into a saucepan to lightly coat the vegetables.

Now gently squeeze out the baked garlic cloves. It will be very easy to do this, since during the baking process the garlic will become soft, even creamy.

Send the garlic to the vegetable pot. Add salt, pepper, nutmeg there.

Peel and chop the carrots and onions.

Heat vegetable oil in a small saucepan and fry the onions and carrots in it over low heat until soft.

Add the sautéed vegetables to the rest of the pan and heat.

Cook the soup until all the vegetables are tender, then beat thoroughly with a blender.

Then add the cream to the soup and stir to separate.

At this point, you can adjust the thickness of the soup to your liking by adding water or broth. Alternatively, you can add some homemade bouillon cubes - - or to make the cauliflower cream soup even more flavorful.

Not sure what to cook for your first course? An excellent option would be cream soup from There are many known recipes for making this wonderful soup. We offer you a couple of options. Choose for health!

with chicken breast

Ingredient List:

one onion:
a bunch of parsley;
celery stalk;
one medium carrot;
400 g processed cheese;
three cloves of garlic;
chicken breast;
cauliflower forks (medium);
salt.

How to make cauliflower cream soup:

1. We start by processing vegetables. Wash them thoroughly with tap water. Peel carrots, garlic and onions. Now you need to wash the chicken breast, put it in a pot filled with water. We put on fire.

2. Cut the carrots into large pieces, cut off the stalks of the parsley, chop the celery.

3. Put the whole onion, garlic cloves, parsley and chopped vegetables into the pot containing the chicken meat. We are waiting for the moment when the broth boils. Gently remove the foam, salt and add 5-6 peppercorns. We reduce the heat and cook the soup for another half hour. During this time, we need to have time to disassemble the cabbage into individual inflorescences.

4. Once the chicken is cooked, remove it from the pan. Pass the broth through a sieve. Pour this liquid into another saucepan. Remove the carrots from the sieve and put them back in the broth. The rest can be thrown away (parsley, onion).

5. It remains to add cauliflower to the broth. Cook for 20 minutes, until the inflorescences are soft. In the meantime, cut the boiled chicken into pieces, chop the parsley. Remove the pot from the stove, pour the cauliflower cream soup into the blender bowl and press start. Put the resulting mass in the pan again, set the minimum fire. Add Shuffle everything. Bring to a boil. The soup is served with chicken and parsley. We wish you bon appetite!

Now you know how to make cauliflower cream soup quickly. But we offer another interesting recipe - puree soup. Broccoli, cauliflower, carrots are the main ingredients. You can buy them at any grocery store. The dish turns out to be tender and extremely tasty.

Foods needed (for 6 servings):

0.5 kg broccoli;
two large onions;
half a kilo of cauliflower;
1.5 liters of broth (chicken);
Cayenne pepper;
200 ml of cream (preferably 10% fat);
one potato (large);
100 g brie cheese;
olive oil.

Practical part:

1. Boil broccoli and cauliflower in different saucepans. Pour the broth into the sink.

2. Peel the onion, chop it finely and fry in a pan with olive oil for at least 10 minutes. Remove the skin from the potato with a sharp knife, chop it and add it to the onion. Simmer for about 5 minutes. The resulting mass must be divided into exactly two parts. In one we add cauliflower, and in the other we put broccoli. Bring to a boil. Pour into a saucepan with cabbage and add pieces of cheese where broccoli soup is prepared. The main thing is not to confuse.

3. Pour 100 ml of cream into the blender thicket, and then broccoli soup. After a few seconds, we will have mashed potatoes. Do the same with cauliflower soup. It remains to prepare the plates. You need to pour soup into them from two ladles at the same time. It looks very original and appetizing.

Creamy cauliflower soup with cream is a great lunch dish. Such a soup is prepared very quickly, it turns out thick, aromatic, very useful. You can add cheese and other vegetables to the soup, I prefer the option with the addition of potatoes.

For creamy cauliflower soup, it is best to use a fresh young head of cauliflower. The fat content of the cream does not matter.

Cut the onion into small cubes.

Melt the butter in a saucepan and fry the chopped onion in it for 7-8 minutes until soft.

Peel the potatoes and cut them into very small cubes. The smaller the pieces, the faster the whole dish will cook.

Place the chopped potatoes in a saucepan with fried onions.

We will disassemble the cauliflower into inflorescences and rinse them under running water.

Put the cauliflower inflorescences in a saucepan with the potatoes and onions, add enough hot water to cover the vegetables. Also add salt and black pepper to taste. Let the water boil again and cook the soup for 20-25 minutes.

Take a glass of broth from the soup. Drain the rest of the liquid. Punch the vegetables with a blender until puree, gradually adding broth until the soup is thick enough.

Pour the cream into the soup, mix everything again and heat the soup over the fire for 2-3 minutes (do not boil !!)

Cauliflower cream soup with cream is ready. Pour the soup into portioned bowls and serve with croutons or fresh bread.

Bon Appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Cauliflower is a common vegetable for Russians, which has many vitamins and minerals, which makes it useful for all family members, including children. According to the recipes described below, you can learn how to cook a delicious, hearty soup that will be a wonderful dinner, part of a festive table, or a dietary meal.

How to make cauliflower soup

To prepare a puree soup, you must first prepare all the main components. They came up with such a dish in France, so there is a piquant note in the classic composition. Depending on the specifics of the dish, its composition changes: mashed soup with cauliflower can be prepared light - with the addition of mushrooms and other vegetables, vegetarian, children's or meat. How to cook creamy cabbage soup with cream, chicken and celery to make it great?

Cauliflower cream soup - recipes

The classic recipe for cauliflower puree soup can be supplemented with vegetables, fruits, milk, cream, cheese. For example, if you cook such a soup in meat broth, then it will be rich, and if you add potatoes, chicken, garlic, sour cream in addition to cabbage, you will get a hearty first. Cream or milk in recipes will result in a more delicate flavor, and added meatballs are another way to make the puree soup more nutritious.

Any consistency can be obtained - from liquid to thick, it all depends on the ingredients and the wishes of the chef. To regulate the thickness of the dish, use more or less water (milk, cream). Broccoli can also be used as the main ingredient - this soup is practical for lunch at work, you can take it with you in a small thermos, eat it both hot and at room temperature.

With cream

Servings Per Container: 6 Persons.
Calorie content of the dish: 550 kcal.
Purpose: main course.
Cuisine: French, Russian.

Creamy cauliflower puree soup turns out to be more aromatic, tender and tastier due to the use of a dairy product - so you will experience less vegetable taste. Creamy puree soup is perfect as a first course for children and adults; you can also cook it in a slow cooker, adding bacon or other meat components. Serve the former with the fried croutons, as required by the original recipe, for a richer flavor as a result.

Ingredients:

cabbage or broccoli - 1.3 kg;
liquid cream - 300 g;
onion - 1 head;
carrots - 2 pcs;
salt, seasonings - to taste;
dill to taste.

Cooking method:

Cook the cabbage of your choice for 10 minutes.
Fry the onions and carrots in a skillet until crisp.
Mix all this in one container and beat with a blender until smooth.
Pour the cream into the resulting mass, bring the density to the desired one with water.
The dish is ready. Sprinkle with herbs before serving, decorate with croutons.

With broccoli

Servings Per Container: 6 Persons.
Calorie content: 300 kcal.
Cuisine: French, Russian.
Complexity of preparation: easy.

This soup with broccoli and cauliflower is prepared without cream, but boiled egg yolk and herbs are added to it. Broccoli contains a wide range of nutrients, including vitamins that are beneficial to the body, giving the soup a greenish tint. To prepare the soup, pre-grind all the cooked ingredients until smooth and add garlic croutons to a plate - this will give piquancy. The dish can be used as the main one for lunch or dinner.

Ingredients:

broccoli, cauliflower - 0.5 kg each;
potatoes - 3 pcs.;
carrots - 1 pc.;
salt, pepper - to taste;
greens (for decoration) - a pinch (if dried).

Cooking method:

Cabbage and potatoes are diced and boiled in a saucepan for about twenty minutes.
At this time, carrots with onions and spices should be fried in a pan until golden brown.
Combine all this in a container, allow to cool, beat with a blender until whole mass and decorate with herbs. Serve with croutons.

Cheese

Servings Per Container: 6 Persons.
Calorie content: 1150 kcal.
Purpose: for lunch, dinner.
Cuisine: French, Russian.
Complexity of preparation: easy.

The classic cauliflower soup with cheese is prepared in a similar way, with the exception of one ingredient - cheese. If you are using processed cheese instead of hard cheese, then it is better to grate it first. Add good creamy grated cheese to the boiling soup gradually, at the end of cooking, and only then beat the mass. For a final note of taste, grate the hard cheese on top: if you then heat the dish in the microwave, it will melt.

Ingredients:

cabbage - 1 head (large);
onions and carrots - 1 pc.;
grated hard cheese - 200 g;
processed cheese - 2 pack;
greens - for decoration as desired;
salt and pepper - to your taste.

Cooking method:

Cut the cabbage and carrots into cubes.
Fry in a skillet with onions and carrots in oil.
Cook the cabbage for about 10 minutes. It is important not to digest, otherwise it will lose its firmness and taste.
Add melted grated cheese to boiling water to cabbage, salt, pepper and sprinkle with herbs.
Whisk. Pour into bowls, sprinkle with grated hard cheese, microwave on grill for 1 minute to create a crust.
Serve sprinkled with finely chopped herbs.

Zucchini puree soup

Cooking time: 30 minutes.
Servings Per Container: 5 Persons.
Calorie content: 320 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Choosing a soup with cauliflower and zucchini, the hostess can move away from the classic recipes. A properly cooked zucchini cannot be spoiled, and its pulp will add thickness to the first course. The practicality of the recipe lies in the fact that zucchini is inexpensive, it is on the shelves of markets and shops all summer, and in winter you can use frozen circles as a base for soup.

Ingredients:

zucchini - 400 g;
cauliflower or broccoli - 300 g;
onion - 1 pc;
carrots - 1 pc.;
spices and salt to taste;
cream (optional).

Cooking method:

To make the zucchini more flavorful, fry them with the onions until a crust forms.
Boil chopped carrots and cabbage.
Mix the vegetable broth with fried onions, zucchini and boiled vegetables, and then whisk with a blender.
Add cream and herbs for garnish.

With Chiken

Cooking time: 30 minutes.
Servings Per Container: 5 Persons.
Calorie content: 620 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Complexity of preparation: easy.

The addition of dietary meat makes the cauliflower cream soup with chicken nourishing. The traditional recipe involves boiling meat, then the chicken broth is mixed with vegetables, frying is added and all this is ground in a blender until smooth. In some cases, the chicken fillet pieces can be cooked separately and added to the pan with the ready-made dish.

Ingredients:

chicken - three fillets;
broccoli - 700 g;
onions and carrots - 1 pc each;
potatoes - 3 pcs;
salt, pepper and spices to taste.

Cooking method:

To make the dish richer, you should first cook the meat (so that the broth comes out), and then cook the vegetables.
Fry the onion in butter, then add the carrots.
Let the ingredients cool, then mix them in a food processor.
Decorate with croutons or herbs.

With pumpkin

Cooking time: 40 minutes.
Servings Per Container: 6 Persons.
Calorie content: 450 kcal.
Cuisine: Russian, French.
Complexity of preparation: easy.

Such a pumpkin and cauliflower soup has a very nutritious and healthy component in its composition - it gives the finished dish not only a pleasant orange hue, but also a sweetish aroma that children and adults like very much. It is important here not to overdo it with the addition of salt, because it can ruin the dish. For decoration, use fresh or frozen parsley, pumpkin seeds, pine nuts.

Ingredients:

beans - 100 g;
broccoli - 0.5 kg;
onions, carrots - 1 pc.;
dried herbs (dill) - 50 g;
mushrooms (champignons) - 200 g;
pumpkin - 600 g.

Cooking method:

Pre-soak the beans in water for 2 hours.
Prepare a pan for sautéing onions, carrots and mushrooms. The last component is cooked in a pan for more than half an hour - take this into account when cooking.
Boil water for vegetables (including beans and squash). Cook the beans for about 35 minutes, then add the pumpkin, cabbage, and boil all together for another 15 minutes.
Dip the mushroom roast in water, boil for 10 minutes, let cool.
Whisk with a blender, add herbs to garnish.

Use other recipes as well.

For a child

Cooking time: 30 minutes.
Servings Per Container: 6 Persons.
Calorie content: 350 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian, French.
Complexity of preparation: easy.

Cauliflower soup for children differs from the traditional recipe in that its components must be better cooked (better heat treatment). In the composition, you can not use spices and hot seasonings, some greens (which the child has not eaten before). As meat, you can choose chicken, turkey mince, veal, lean pork.

Ingredients:

chicken fillet - 200 g;
peeled cabbage - 1 head of cabbage;
carrots - 100 g;
sunflower oil - 1 tablespoon;
green peas (or celery) - 100 g.

Cooking method:

Bring the prepared drinking water to a boil (it is better to take no more than 400 milliliters of water).
Cut vegetables, add there.
You don't need to fry anything - all the vegetables will cook for about fifteen minutes.
Add a little salt, butter, and then beat until smooth.

Vegetable

Cooking time: 40 minutes.
Servings Per Container: 6 Persons.
Calorie content: 450 kcal.
Cuisine: Russian, French.
Complexity of preparation: easy.

A feature of this recipe is the presence of additional vegetables in it, due to this, vegetable puree soup with cauliflower turns out to be more saturated with vitamins and minerals. Soup with mushroom broth will become more nutritious, but the mushrooms themselves should be chosen with care, giving preference to well-known varieties: for example, store-bought mushrooms or oyster mushrooms are suitable. A spicy flavor can be achieved with dried or fresh herbs, which can be chopped at the end. If you pre-fry vegetables with onions, then the taste will be fuller.

Ingredients:

cauliflower or broccoli - 600 g;
champignons or oyster mushrooms - 200 g;
onion - 1 head;
peas - 70 g;
boiled bulgarian pepper - 2 pcs;
greens to taste;
cream - 50 g.

Cooking method:

Chop the mushrooms finely, fry them in a hot frying pan with butter.
Add the onion, fry until golden brown.
Simmer chopped cabbage or broccoli, peppers, peas in a saucepan.
Use a mixer or blender to whisk the cooked vegetables and fry them directly in the saucepan (choose the amount of water you like).
Finally, add herbs for decoration, spices.

Dietary

Cooking time: 35 minutes.
Servings Per Container: 6 Persons.
Calorie content: 400 kcal.
Purpose: for breakfast, main course.
Cuisine: Russian, French.
Complexity of preparation: easy.

Such a healthy dietary cauliflower soup does not imply preliminary frying of onions or carrots, it still does not contain potatoes (it contains an increased amount of starch that is harmful to the figure). The process is simple - the lean soup contains the same list of vegetables as the signature French recipe. The dish is also suitable for a child who does not like rich broth.

Ingredients:

peeled cabbage - 1 head;
allspice - a pinch;
seasoning - optional (it is better to use dried dill);
not fat milk - 100 ml.

Cooking method:

Put the main vegetable, previously cut into cubes, into boiling water. Before that, there is no need to fry the carrots in oil, because the recipe is dietary.
Then cook for ten minutes.
Let cool, add seasoning, milk, pepper, then whisk with a blender or mixer.
Before serving, the soup can be cooled or served hot - it will not taste any worse.

With potatoes

Cooking time: 30 minutes.
Servings Per Container: 5 Persons.
Calorie content: 720 kcal.
Purpose: for lunch.
Cuisine: Russian, French.
Complexity of preparation: easy.

Soup-puree with cauliflower and potatoes is intended for those who appreciate not only the usefulness, richness of vitamins, but also the satiety of the dish. Due to the addition of potatoes, it has great energy value and is able to satisfy any feeling of hunger. If you add cream or milk there, you get a fragrant lean dish (without frying onions, frying).

Ingredients:

bow - one head;
cabbage - one head of cabbage;
carrots - one large;
oil - 70 g;
flour - 100 g (optional);
dill - optional;
salt - one teaspoon.

Cooking method:

We prepare the ingredients by peeling potatoes, onions and more. Cut everything into cubes (the size does not really matter, everything will go through the blender).
We put all this in boiling water and cook for up to fifteen minutes (initially we do not put spices and spices).
When done, beat the puree soup with a kitchen appliance and add what is left (including cream or milk).

Delicious Cauliflower Soup - Cooking Secrets

How to cook cabbage puree soup correctly, what are the subtleties of the dish, find out below:

Even if there are no spices or spices in the composition, you should add aromatic herbs (use fresh in summer and dried in winter). Rosemary, cardamom, bay leaf, and dill are also good spices. Soup with celery is also good.
Any cream soup will become softer and tastier if you add cream (about 50-100 grams) to it. How to cook without them? Use processed cheese.
The original recipe for this dish involves the formation of a homogeneous puree of cauliflower and vegetables without lumps. To prevent spices or spices from settling in a saucepan or plate, add a little fried flour there - this will add viscosity.
The main kitchen tool for puree soup is a blender or food processor, in which the puree is prepared.
Croutons, fried toasts with garlic or traditional French cheese crispy sticks with herbs are considered ideal additions to puree soup. Someone uses chips.
In summer, instead of salty puree soup, you can make dessert by adding some fresh berries to the cabbage. Do not add sugar or salt - the natural rich taste will pleasantly invigorate.
Initially, this soup was prepared without a long cooking. Make sure that the products are not boiled, otherwise the consistency will not work out correctly. The color of the puree soup differs depending on the products used.

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