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Line a large pot with a thin layer of water and bring to a boil. Add the cauliflower, reduce the heat to low, cover, and steam until cauliflower is very soft and tender, almost falling apart, about 10 minutes.
Meanwhile, add the almond milk, Cajun seasoning, onion powder, garlic powder, paprika, a few drops of liquid smoke, salt, to taste, and lemon juice to a blender. Blend for a few seconds so everything incorporates.
Add the cooked cauliflower, in batches if necessary, and purée until silky and creamy, adding more almond milk if necessary. (You want the consistency to be a thick, creamy soup or a runny gravy.)
Pour the soup into a small pot and heat gently over medium heat. Season with additional Cajun seasoning, liquid smoke, salt, or pepper, if desired. Once warm, cover and let sit for a few minutes, allowing the flavors to merge. Garnish with a dash of Cajun seasoning.
Creamy Cauliflower Soup
Sweat onions and shallots in oil, season with salt and black pepper.
Add cauliflower, getting a little brown on them before adding stock.
Bring to a simmer, cover, and gently cook until you can easily press a knife through the thickest stems of cauliflower.
Add the vegetables and broth to a blender, pulsing until blended and creamy.
Put soup back in pot on medium on heat, add cream and then melt cheese into soup.
Taste your soup, add more salt and pepper if desired.
Garnish with smoked hot paprika and olive oil.
How to make smoked gouda cheese crisps
There are a few different ways to make smoked gouda cheese crisps, but the simplest way is to bake deli-sliced cheese on a silicone mat or parchment paper.
It really is that simple. Pick up some deli-sliced smoked gouda cheese (my local Wegman’s sells it pre-packaged, or you can get it at the deli counter) and bake it in a 400F oven for 10 minutes. The cheese bubbles and browns and turns almost lacy and is so good whether you decide to crumble it up, dip it, or float it on top of your hot soup.
If you don’t want to go the cheese crisp route, you could also just top your soup with a handful of grated smoked gouda. But I think it works best with the textural contrast you get with the cheese crisps.
Roasted Cauliflower Soup with Smoked Gouda
The temperatures are warming and spring is in the air. The tulips in front of my house are even starting to sprout up out of the ground in anticipation of spring. This roasted cauliflower soup with smoked gouda recipe is a great end of winter dish that I have been making a lot recently. You can make it as rich or as light as you like, based on how much half and half you use. Plus it will use up all your soup crackers before soup is no longer in season!
Roasting the cauliflower for this soup adds a nice undertone of complex flavors. I like to blend in only about half of the roasted cauliflower so that the soup still has texture, but you could make this soup entirely smooth by blending all of the cauliflower into the broth.
- 4 cups cauliflower florets
- 1 TBS olive oil, divided
- ½ cup yellow onion, diced
- 2 garlic cloves, minced
- ½ tsp thyme
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ cup dry white wine
- 1 ½ cups low sodium vegetable broth
- 1 cup water
- ½ cup shredded smoked Gouda
- ½ cup half and half
- Soup crackers, for serving
- Preheat oven to 425°F.
- Toss cauliflower with ½ tablespoon of olive oil. Spread out on a parchment lined baking sheet. Roast for 20 minutes without turning. Flip and roast 5 more minutes.
- Meanwhile, combine remaining olive oil and onion in a small dutch oven or soup pot. Saute 5 minutes or until soft.
- Add garlic through salt. Saute 1 minute to let the spices toast.
- Stir in wine and let simmer for 2-3 minutes or until greatly reduced.
- Stir in broth and water. Simmer until cauliflower is done. Set aside 1 cup of roasted cauliflower and add the rest to the pan. Simmer for 5 minutes and transfer to a blender. Blend until smooth.
- Return the soup to the pan and add Gouda. Bring to a boil, stirring frequently to melt the Gouda. Stir in half and half. Remove from heat and pour into 2 bowls. Garnish with ½ cup of roasted cauliflower each.
- Serve with soup crackers.
Variations to the Roasted Cauliflower Soup with Smoked Gouda recipe:
- Smoked gouda takes this soup over the top. A smoked cheddar would also work well.
- I use half and half to keep saturated fat levels in check. Based on your preference, you could also use heavy cream, or regular milk.
- If your broth is high in sodium, you may want to omit the salt.
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Smoked Paprika, Bacon & Roasted Cauliflower Soup
A delicious soup with hints of smoked paprika and smoky bacon to warm you up on a cold winter’s day.
- 1 head Cauliflower
- 1 Tablespoon Olive Oil
- 1-½ teaspoon Smoked Paprika
- 1 teaspoon Sea Salt
- ½ teaspoons Ground Black Pepper
- 5 slices Smoky Bacon
- 1 whole Yellow Onion, Finely Chopped
- 1-½ cup Milk
- 2 cups Chicken Stock
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Parsley
- 1 whole Bay Leaf
- 1 whole Potato, Medium Size, Chopped Into 1/2" Cubes
- 1 whole Green Onion, For Garnish
Thoroughly wash and roughly chop the cauliflower head. Sprinkle with olive oil, smoked paprika, salt, and pepper and lay in a single layer on a lightly oiled baking sheet. Bake for 20 minutes at 375ºF until fork tender.
While cauliflower is roasting, chop bacon into small pieces and fry until crispy. Remove bacon from the pan, and remove all drippings except for 1 tablespoon. Depending on the fat of your bacon, you may not need to remove any drippings. Add chopped onion to the pan and drippings and cook until translucent. Use a rubber spatula to transfer onions and pan drippings to a medium-sized pot.
Remove cauliflower from the oven and transfer to the pot. Add milk, chicken stock, thyme, parsley, bay leaf, and potato chunks. Bring to a low boil over medium high heat. Reduce heat and simmer for 20 minutes.
Remove the bay leaf and use an immersion blender to blend the soup to a smooth consistency. If you don’t have an immersion blender, you can transfer small amounts of soup at a time to a standard blender or food processor to blend until smooth. Once all the soup is blended, transfer it back into the pot. Add additional salt and pepper to taste. Top with bacon and chopped green onion to serve.
- 1/2 pound sliced bacon, cut into 1/2-inch pieces
- 1 medium onion, finely chopped (about 1 1/2 cups)
- 6 scallions, white and pale green parts only, thinly sliced
- 4 medium cloves garlic, thinly sliced
- 1 quart homemade or store-bought low-sodium chicken stock, plus more as needed
- 2 bay leaves
- 1 cup half & half or heavy cream
- 1 head cauliflower, cut into florets
- Kosher salt and freshly ground black pepper
Heat bacon in a large Dutch oven over medium-high heat, stirring constantly until bacon is completely crisp. Remove from Dutch oven with a slotted spoon and set aside, leaving the fat in the dutch oven.
Add onions, half of scallions, and garlic, and cook, stirring constantly and scraping up browned bits from the bottom of the pan until onion is softened, about 5 minutes.
Add chicken stock, bay leaves, half & half (or cream), and cauliflower. Season to taste with salt and pepper. Cover and cook until cauliflower is completely tender, about 30 minutes,
Working in batches, blend soup until completely smooth (if you don't have a very powerful blender, remove the bay leaf before blending. If an extra-smooth soup is desired, pass the soup through a fine mesh strainer after blending) if soup is too thick, whisk in additional hot chicken stock, 1/2 cup at a time, until you've reached the desired consistency. Season to taste with salt and pepper and serve sprinkled with crisp bacon pieces and remaining scallions.
Smooth Cauliflower Soup With Smoked Salmon And Arugula
Remember how you for some reason hated cauliflower when you were a kid? Well, hate no more. This wonderful member of the Brassicae-family is almost the ultimate ingredient in a blended soup such as this one -- with a combination of flavors that are destined to be perfect together.
First, the cauliflower. Creamy, smooth and round in itself, pimped into something even smoother in a steamy tête-à-tête with a cup of heavy cream. Then the smoked salmon, with its fatty, smoky taste and textures. And to top it off (literally), the earthy and peppery mineral flavors of the arugula. The result is a match made in heaven. Layers of flavors where one lead to the other, like a stairway to. well you get the idea.
If you have the time to make a homemade chicken stock -- I applaud you -- but here I have just used a bouillon cube from the supermarket. Works perfectly fine.
1 Chicken bouillon cube (or two tablespoons of bottled stock)
2 Tablespoons organic butter
Extra virgin olive oil for serving
1. Finely slice the salmon and arugula.
2. Rinse and chop the cauliflower into 10-15 pieces. Boil in lightly salted water for about 20 minutes or until the cauliflower is soft.
3. Remove the cauliflower - but keeping the water, add the bouillon and white wine. Bring back to a boil and reduce by half.
4. Return the cauliflower to the soup, and blend until completely smooth. Add the cream, bring back to a boil and simmer for 5 minutes, stirring occasionally. Season with salt (carefully, as the salmon is quite salty as well) and white pepper. Finish off by whisking in the butter for extra smoothness.
5. In the middle of a deep plate, pile up a generous amount of salmon. Add the cauliflower soup around the salmon, and top off the salmon with the arugula. Also sprinkle a small amount of arugula around the soup. Drizzle a little bit of olive oil for visual effect and an extra layer of flavor.
Cauliflower, saffron & smoked haddock soup
Melt the butter in a very large saucepan over a low heat. Throw in the onions, celery and garlic, and cook gently for about 10 minutes, stirring occasionally, without allowing the vegetables to colour. Stir in the cayenne, and cook for a further minute.
Meanwhile, combine the bouillon powder with 2 litres/31⁄2 pints water in another saucepan and bring to the boil. Scatter in the saffron, reduce the heat and add the smoked haddock. Poach gently for about 3 minutes, then scoop it out and set aside. Reserve the stock.
Add the potato to the pan of vegetables and stir thoroughly. Pour in the stock, bring to a strong simmer, half-covered, and cook for 10 minutes. Add the cauliflower and season. Cook for about 20 minutes until the vegetables are completely tender. Remove from the heat, leave to cool slightly, then purée in a blender.
Return the soup to the large saucepan and bring to the boil. Skin and flake the haddock (discarding any bones), add to the soup with the coriander and stir thoroughly. Now reduce the heat to a simmer and cook for a few minutes until everything is piping hot. Taste, adjust the seasoning if required (you shouldn’t need extra salt), and serve.
Cream of Cauliflower Soup with Smoked Kielbasa
This creamy soup is dairy-free and gluten-free. Kielbasa is also AIP-friendly so enjoy this soup if the Autoimmune Protocol or Paleo is your diet of choice.
Cuisine AIP, Dairy-free, Gluten-free, Paleo, Soup
- 1 Tbsp. olive oil
- 1 onion diced
- 4-6 cloves garlic minced
- 4 cups chicken bone broth
- 1 large cauliflower cut into large pieces
- 1 lb. kielbasa sliced thin
- 1.5 tsp. sea salt
- 1 tsp. fresh ground black pepper
- 3-5 green onions chopped
Prepare the vegetables and meat by dicing the onion, mincing the garlic, slicing the kielbasa, and chopping the green onions.
In a dutch oven over medium heat, add the olive oil and saute the onion until beginning to brown and release liquid. Stir in the garlic to bloom, about 30 seconds.
Pour in the bone broth and scrape any browned bits from the bottom of the pan. Add the cauliflower, cover, and simmer over medium-low heat until cauliflower is soft, about 10 minutes.
Put all contents of dutch oven into a blender and puree until smooth (work in batches if necessary).
Pour cream of cauliflower soup back into the dutch oven. Stir in the kielbasa, salt, and pepper. Allow to warm for a minute or two then taste and adjust seasoning.
Easy Roasted Cauliflower Blender Soup With Smoked Paprika
With a few simple ingredients, this Easy Roasted Cauliflower Blender Soup With Smoked Paprika can be on the table in no time. Healthy, nutritious and gluten free, it’s as easy as 1-2-3!
Do you like making homemade soup but don’t have the time? There are ways of making your family think you spent all day cooking up a delicious bowl of soup. Simple cheats produce tasty results and save loads of time. Have you ever tried Orange Cauliflower Soup ?
HAVE YOU MADE BLENDER SOUP??
Last summer hubby decided we needed a new blender. After doing all the research we decided on a Vitamix (affiliate) . Yes, I know they are expensive, but truthfully we have had several other blenders over the years, and have not been happy with any of them.
When making my Hemp Chocolate Smoothie with Raspberries & Pomegranates , the last thing I want is feeling all those little seeds when I am drinking. This blender does a fantastic job blending all the ingredients into a delicious and totally smooth drink. No lumps!!
There is something about homemade soup that is so comforting. We all have wonderful recipes, and one of my all time favourites is Mom’s Pea Soup With Ham . Not only does it take me back to some great childhood memories, the aroma as it cooks is so appealing. This is the perfect soup to make with that holiday ham bone.
WHAT IF YOU DON’T HAVE THE TIME?
I still remember mom’s delicious soups. Chicken Noodle, Borscht, Potato and even Ukrainian Sauerkraut Soup. Although these are not difficult to make they do require time and patience. Seems these days time is a luxury most people don’t have.
There is a simple cheat that will make it seem like you simmered soup all day in a pot, but really you had it ready in no time flat. Using your blender! It doesn’t get much easier than putting all the ingredients into a blender and pressing the “soup” setting.
E asy Roasted Pumpkin Soup was my first experiment making soup in the blender. Much like this Easy Roasted Cauliflower Blender Soup, the key is “roasting” the veggies. This is the hardest part of the soup, and we all know that roasting veggies is not difficult. Once the vegetables are cooked, put all the ingredients into the blender. With the push of a button, you will have hot delicious soup in no time.
Now, it you don’t happen to have a high end blender, you can still make soup almost as fast. Instead of putting all the ingredients into a blender, put them in a pot. Use an immersion blender (affiliate), blitz, heat and eat. Using a regular blender would work too. Again, just blitz, put the soup in a pot and heat.
For these soups, I used store bought stock. By all means, if you want to make your own, that is awesome. What I am trying to get at here, is that you don’t have to simmer soup all day long. Using this quick and easy cheat, along with some seasonings and a few store bought ingredients, making homemade soup is quicker than you think.
Bacon flavoured olive oil adds to the smokiness of the soup, and bacon makes everything taste fantastic. You can use whatever oil you like. Smoked paprika comes in several varieties like hot, mild, sweet and bittersweet. Again, use your favourite, or a combination will work great too.
Using greek yogurt is perfect of adding nutrition and creaminess without all the added fat and calories of cream.
As for roasting the veggies, you can even do that ahead of time, like on the weekend. Have them cooked and ready to make the soup. When it is dinner time, just blend all the ingredients, and soup will be ready before you know it.
I still do make homemade soup the good old fashioned way. However, my handy blender makes things quick and easy. Perfect for when time is not on your side, but you still want some tasty soup to eat. Blitz, pour and eat. Easy Roasted Cauliflower Blender Soup With Smoked Paprika is quick and delicious.
What is your favourite soup to make? Have you ever tried this method?