The puree soup is thick cream, made from blender-ground vegetables, meat, fish or cereals.

Thanks to its composition and consistency, it is easily digestible and does not leave a feeling of heaviness, therefore it is perfect for dietary or baby food.

Cauliflower is used much more often as a base than its classic white cabbage cousin.

The reason is not only exquisite taste, but also increased nutritional value with a minimum of calories. Variety of ingredients, such as: crackers, mushrooms, greens, bacon, etc. – can be an excellent addition to cauliflower soup, decorating not only appearance, but also taste.

Creamy Cauliflower Soup: Basic Principles

The basic principle of preparing cauliflower soup is as follows: vegetables and meat (if called for in the recipe) are boiled or stewed, put together and ground. The ingredients may vary, but the base is usually the same. This is cauliflower combined with a lot of other vegetables: potatoes, carrots, onions, various seasonings, as well as butter, full fat milk or cream.

Cooking method:

1. Peel the onions and potatoes. Wash the cabbage and separate the bunches from each other. Choose a pan with the thickest bottom possible.

2. Chop the onion and cook it in a saucepan, simmering in butter until soft.

3. Add other vegetables, add water - enough to cover them - and cook for up to half an hour.

4. Pour the broth into a glass. Grind the vegetables in a blender and dilute with the broth. Next, add the prepared spices, garlic, parsley or dill.

5. Return the mixture to the pan and heat together with the cream. Do not boil. Then you can add whatever your heart desires to the soup. Typically this is rye crackers.

Delicate cauliflower soup

This is a classic and quickest soup recipe. It does not contain any additional ingredients, except those that form the basis of the dish. This cauliflower puree soup can perfectly complement the menu of those who are worried about their weight.

Ingredients:

Meat-based broth or just water - one and a half to two liters;

Forks of cauliflower;

A handful of flour;

Melted butter;

Chicken egg yolks;

Salt, a mixture of dry peppers with the addition of nutmeg - optional.

Cooking method:

1. Clean the inflorescences. Cook until soft and broth appears. Do not pour out the resulting broth completely - it will be needed to regulate the thickness of the future soup. Grind the cabbage in a blender. If you have meat broth, add it.

2. Mix the butter melted in a frying pan with flour. Heat, avoiding boiling. Add water or broth and mix thoroughly. Pour in the yolks, making sure that no white gets in, as well as seasonings.

3. Mix all ingredients and place on the stove. Once the soup is hot, it is ready. You can eat like this, or you can add rye croutons.

Cheese and creamy cauliflower soup

Add to this soup soft cheese. “Philadelphia” is best suited, however, you can also find more budget-friendly analogues. Basically, Any will do cottage cheese, as well as feta cheese. From the quantity of products indicated in the recipe, four medium servings are obtained ready soup.

Ingredients:

A small forkful of cabbage. This is about 500 g;

Three medium potatoes;

Bulb;

A little flour;

100 or 200 grams of Philadelphia;

A glass of cream. You can take full fat milk;

Pepper mixture, nutmeg, Bay leaf, salt is not for everyone;

Cooking method:

1. Fry the onion until it becomes transparent.

2. Cut the potatoes into pieces and fry with onions. Finally, sprinkle the mixture with flour.

3. Pour the prepared vegetables into the freshly boiled broth. Place cheese there and boil again. Put cauliflower, having previously divided it into small bundles. Add spices and cook until vegetables are ready.

4. Take out the bay leaf, grind everything else, gradually adding cream.

5. Heat on fire, but do not boil. The dish can be placed on plates.

Cauliflower soup with bacon slices, chicken and green peas

Another name for this soup is “veloute”. The French have classic cuisine Veloute is a sauce. In our country, it received a rebirth and became a separate hot dish. Together with cauliflower, broccoli is sometimes used here, however, its specific taste must be taken into account. In the standard version - with cauliflower - the cream soup comes out tender and very aromatic.

Ingredients:

Cabbage – a small head of cabbage. Weight – no more than a kilogram;

Chicken breast or ham – 1-2 pcs. Minced meat can be a substitute for chicken;

Pickled peas - a third of a jar;

Vegetable (preferably olive) oil;

Salt and other spices

Cooking method:

1. Cook the chicken meat and divide it into small pieces together with the bacon;

2. Boil the cauliflower inflorescences, do not discard the broth.

3. Grind all this in a blender, adding cream.

4. Fry the bacon, adding garlic. Finally, add the peas.

5. Divide the puree soup into portions. Place the peas and bacon bits separately directly onto the plates.

Cauliflower soup with chicken, cooked in a slow cooker

According to this recipe, similar to the previous one, broccoli can replace cauliflower. In this case, potatoes are added to the slow cooker. Also, broccoli and cauliflower get along well together, especially if you take them in equal proportions. Any poultry meat is suitable for this soup: both legs and sirloin.

Ingredients:

Chicken - half a kilogram;

The same amount of cabbage;

Two carrots;

Greens, pepper, various, salt - not for everyone.

Cooking method:

1. Grind the carrots and chop the onion.

2. Fry the meat.

3. Place meat and all vegetables in a slow cooker. Pour in water with seasonings. It should completely cover the mixture.

4. Cook in the “Stew” mode. If the time is not determined automatically, set it to 40-50 minutes.

5. Drain the broth, grind the vegetables and fresh herbs to a puree. Adjust the thickness with decoction or water. Creamy cauliflower soup is cooked. To complete the taste, you can add crackers.

Creamy cauliflower and blue whiting soup

The combination of cabbage and fish varieties may seem very dubious to many. However, this is not the case. Thanks to its delicate and largely neutral (unlike broccoli or cabbage) taste, cauliflower complements fish well. The finished dish has virtually no odor.

Ingredients:

Cauliflower - medium size forks;

Carrot;

Half a kilo of blue whiting. Can be replaced with other white meat fish;

Fish broth;

Small onion;

Vegetable and butter;

A few spoons of flour;

Seasonings and spices.

Cooking method:

1. Clean the fish, cut it and simmer for about 20 minutes in a frying pan with the lid closed.

2. Chop the onions and carrots. Fry half separately, simmer half together with the fish. Put all the spices there.

3. Boil the cauliflower. It should become soft. At the end, add the carrot and onion mixture.

4. Place all ingredients in one container and grind using a blender. Place on the fire and cook for a few more minutes.

5. Add flour, achieve the desired consistency using fish broth. Boil.

Children's cauliflower soup with meatballs

You can cook this soup for babies almost from the first days of complementary feeding. There are no spices in it at all; if you wish, you don’t even need to add salt. At the same time, it is also suitable for adults - after all, it contains meat. By default, minced veal is used, but cutlets can be made from any meat and even chicken.

Ingredients:

Minced veal for meatballs;

Small carrot or half a regular one;

Cauliflower – 300 g;

loaf or White bread;

Potatoes – one large or two small;

Optionally, salt and different types greenery

Cooking method:

1. Soak the bread, mix with chopped onions and knead with minced meat. Add salt if desired. Make meatballs.

2. Prepare carrot and potato cubes.

3. Boil water, lower the meatballs for a couple of minutes and remove. They will cook.

4. Change the water, boil again and add vegetables and meatballs. Then take them out and grind the vegetables to puree.

5. Mix everything together. Spices and herbs will help achieve the fullness of taste.

Cauliflower mushroom soup with rice and potatoes

This soup has increased nutritional value due to the presence large quantity additional ingredients. The soup has a mushroom and potato flavor, although the central component is still cabbage.

Ingredients:

Half a kilogram of cabbage;

Three or four potatoes;

Pre-boiled rice - half a glass;

As many fresh mushrooms;

Milk - one cup;

Egg;

Butter, garlic, salt;

Broth from cooking vegetables.

Cooking method:

1. Fry the mushrooms with the addition of pieces of garlic.

2. Cut the vegetables and boil either in a saucepan or in a slow cooker. Pour in milk.

3. Boiled vegetables, add rice and mushrooms together and beat until creamy.

4. Separate the yolk from the white, beat with milk and season the finished puree soup with this mixture. Heat until boiling.

Cauliflower soup with white wine and cheese

Exquisite Recipe tender creamy soup made from cauliflower, which has a pronounced milky-cheese taste. Its peculiarity is that the cabbage here is not pureed, but remains in the form small pieces, drenched in hot sauce. The dish can be supplemented with crackers.

Ingredients:

Small fork of cauliflower;

Broccoli – 300 g;

Two glasses of cream;

Small celery root – 50 g;

Leeks;

1 small potato;

Cheese cheese, lightly salted or not salted at all – 200 grams;

A third of a glass of white wine (preferably dry);

Pepper, nutmeg, salt – not for everybody.

Cooking method:

1. Separate the cabbage into small bunches. Cut the rest into pieces, the onion into rings. Grate or chop the garlic too.

2. Add wine to water and pour it into a saucepan or saucepan. Add potatoes, celery root, leek. Cook for a quarter of an hour.

3. Prepare puree. Add milk (or cream) and spices to it.

4. Separately cook cauliflower and broccoli. Slice.

5. Divide the cheese and cabbage among plates. Top with creamy vegetable sauce.

Cauliflower soup: tricks and useful tips

1. Cauliflower is an extremely important product for the diet. It is full of vitamins C, PP, group B, as well as phosphorus, potassium, iodine, calcium, etc. However, some microelements disintegrate during heat treatment. Therefore, in order to preserve the maximum of important qualities, cabbage is boiled in a small amount of water and covered. Boil for no more than 5 minutes. If we're talking about about the double boiler, maybe a little longer.

2. To ensure a creamy soup, it is better to remove the outer peel, otherwise it will give the finished dish a green color.

3. It is important to choose the right head of cabbage. Freshness, and therefore quality, can be determined by the leaves. They should be fresh, not limp. The fork itself is ivory, almost white or with purple tint– its homogeneity is important. If spots are observed on the cabbage, this is a sign that rotting processes have begun. Small spots can be cut out. In other cases, it is better not to take such cabbage.

4. Cabbage can be stored for no more than 10 days at a temperature of plus 1-3 degrees.

5. Cauliflower soup is best eaten immediately after it is ready. If this is not possible, a water bath will help maintain the initial temperature. It is better not to reheat the soup the second time, this will disturb the taste and beneficial features dishes.

6. In addition to crackers, small pies with all kinds of fillings can be an excellent addition, as well as fresh herbs.

7. You can increase the nutritional value of the soup using egg dressing. It's easy to prepare: raw yolks pour into hot milk and add to soup. Instead of milk, you can use cream.

8. Real taste Cauliflower will be preserved throughout cooking if you cook it in sweet, or better yet, mineral water.

Today on our website recipe for creamy cauliflower soup with cream and garlic crumbs. Creamy cauliflower soup to cook, the main thing is to have a blender on hand.

Creamy cauliflower soup

5 from 1 reviews

Cream of cauliflower soup

Time to prepare

Cooking time

Total time

Cream soup – traditional European dish, which has only now begun to gain popularity here in Russia.

Type of dish: First courses

Cuisine: Russian

Output: 6

Ingredients

• Cauliflower (disassembled into inflorescences) - 1 pc.
• butter - 50 g,
• onion - 1 pc.,
• broth - 500 ml,
• milk - 300 ml,
• cream - 300 ml,
• brioche bun - 1 pc.
• chopped garlic - 1 clove,
• chopped parsley - 1 tbsp. l.,
• white pepper,
• salt.

Preparation

1. First, melt the butter in a large saucepan over medium heat. Then fry the chopped onion, for 3-4 minutes, until soft.
2. Next, add the cauliflower, disassembled into florets, and cook, stirring, for a minute. Pour in broth and milk and bring to a boil. Reduce heat to low and simmer for 5-6 minutes until cauliflower is tender.
3. Let cool slightly, and then blend the soup with a blender until smooth. Return to the pan with the cream and heat through. Season the soup with salt and white pepper.
4. After this, preheat the oven to 180 degrees.
5. Beat the bun and chopped garlic in a food processor until crumbly.
6. Place on a baking sheet and bake for 5-6 minutes until golden color. Mix the finished crumbs with chopped parsley.
7. Serve creamy cauliflower soup with garlic and parsley crumbs on top.

Notes

Cream soup is served in soup bowls or cups. It can be decorated with a strip of cream and herbs. The dish is usually served fried croutons, which are thrown into the soup.

The preparation of cream soup can be described in two phrases: the ingredients are fried or boiled, and then blended with a blender. After this, a creamy base and possibly broth are added to them.

Bon appetit!

Note: What is the difference between puree soup and cream soup. There is an opinion that this is the same thing, but it is not so. The basis of the soup is puree - meat or vegetable broth, to which the remaining ingredients are added, boiled to a puree state. It is the puree soup that you most often eat in canteens. But the base of the cream soup is milk or cream, which gives the soup a special tenderness. Vegetables passed through a blender are already added to this base.

Cream of cauliflower soup 4.9 (3 votes)

First courses are an important part of every person's daily diet. These foods are believed to have positive effects on health and function. digestive tract. And cream soups and puree soups prepared using a blender are especially popular. Such dishes are prepared simply and quite quickly, are easily absorbed by the body and will appeal to all family members. Let's talk about how to make creamy cauliflower soup, a recipe for this, we'll give you a proven one, but more than one, of course.

Creamy cauliflower soup

To prepare this you need to prepare seven hundred and fifty grams, one onion, a couple of glasses vegetable broth, a quarter glass of cream, as well as spices to taste (salt, coriander, chili pepper and cumin). In addition, it is relevant - it only requires a tablespoon.

Chop the onion and garlic, sauté them in a pan with vegetable oil for six minutes. Add seasonings to the container, turn up the heat and stir for a couple more minutes. Next, pour the broth into the pan and add the cabbage, cover with a lid and cook until the cabbage is soft. Turn off the heat and leave the soup covered for another twenty minutes. Whisk ready dish blender, combine with cream and heat until desired temperature.

Creamy broccoli and cauliflower soup in a slow cooker

To prepare such a delicious dish, you need to prepare half a head of cabbage and the same amount of cauliflower. You will also need four to five potatoes, a couple of onions, a couple of cloves of garlic, half a liter of cream and a certain amount of spices, depending on your taste preferences.

Finely chop the garlic and onion. Grease the multicooker bowl with oil, add onions and garlic there. Set the “baking for half an hour” mode. Chop the potatoes into small cubes and add them to the slow cooker after the onions have softened. Fry until the potatoes are browned. Separate the cabbage into florets and place on top of the potatoes. Pour about half a liter of water into the multicooker bowl so that it does not reach the top of the cabbage by about two fingers. Set the “quenching” mode for half an hour. After the cabbage has softened, grind the cooked vegetables with an immersion blender until pureed, pour in the cream, add salt and season, mix well and simmer until the signal. Now your creamy cauliflower soup in a slow cooker is ready!

Creamy cauliflower soup with chicken

To prepare such a delicious dish you need to prepare chicken breast on the stem, one medium carrot, one and one onion. Also use three cloves of garlic, a medium fork of cauliflower, four hundred grams processed cheese, some parsley, salt and black peppercorns.

Wash all the vegetables, peel the carrots, as well as the onions and garlic. Wash the chicken, place it in a saucepan, fill it with water and place it over medium heat. Chop carrots and celery finely in large pieces, and cut off the stems of the parsley.

Add a whole onion, chopped carrots and celery, cloves of garlic and parsley sticks to boiling water with the chicken. After the broth boils again, skim off the foam, add salt and add five to six black peppercorns. Reduce heat to low and simmer for half an hour.

Separate the cauliflower into florets. Remove the boiled breast from the broth, and strain the broth itself into a separate pan. Return the carrots to the broth and discard all other ingredients. Also add the disassembled cauliflower into the pan and cook for twenty minutes until it softens. Disassemble the slightly cooled meat into pieces, chop the parsley leaves into smaller pieces.

After the cabbage is cooked, blend it with the carrots in the broth until smooth. Then place the pan on low heat, add melted cheese to the soup, stir well, bring to a boil and turn off.

Serve the finished dish with chicken meat, sprinkled with herbs.

Creamy cauliflower soup with cheese

To prepare this delicious dish you need to prepare one potato, four hundred grams of cauliflower, a couple of cloves of garlic, one onion, three tablespoons of sour cream and a tablespoon of mustard. In addition, use one hundred grams of crackers, a bunch of greens, one hundred grams of hard cheese, some salt and black ground pepper.

Boil cabbage and potatoes until tender. Sauté the garlic and onions in a frying pan, add them to the pan and cook a little more. Pour the prepared broth into a separate container, beat the resulting mass with a blender to the desired consistency.

Place the soup on the fire, add sour cream and mustard to it. Stir well, boil and turn off. Serve the finished dish with crackers, sprinkled with cheese and herbs.

Cream of cauliflower and spinach soup

To prepare such a dish you need to prepare three hundred grams of cauliflower, a couple of potatoes, a small bunch fresh spinach, a certain amount of dill, vegetable oil, salt, sour cream or cream (depending on your taste preferences).

Wash the potatoes, peel and cut into large pieces. Fill it with water and put it on fire. Separate the cauliflower into florets, and rinse the spinach and shake off the water. Once the potatoes are almost completely cooked, add the cabbage. After the main vegetables are ready, add salt to the soup and turn off the heat. Add spinach leaves to the container, cover the pan with a lid for about five minutes.

Pour vegetable oil into the soup, sprinkle it fresh dill. Grind all ingredients to a puree. Season the soup with cream or sour cream, you can add pepper and other spices to it.

Cream of cauliflower soup – diet soup, excellent dish for lunch, it will please all family members without exception.

Cauliflower has such a delicate, slightly creamy aroma that it seems as if it was specially created for cream soups. These soups are different from simple puree soups because they usually add sour cream, cream, milk - something creamy. Thanks to the addition of such ingredients, the soup turns out to be very soft in taste and has a delicate consistency.

Creamy cauliflower soup with cream, if prepared only from cabbage with spices, can turn out to be a rather bland dish. To ensure that this delicacy does not disappoint you, we recommend adding basic recipe additional ingredients.

So, just one potato will make it more uniform, creamy, and velvety. For the cream soup base, prepare in advance chicken bouillon- so you will not only replace plain water in the soup with broth, but also add meat as a “filler”. But when it comes to seasonings, cauliflower loves simple spices: salt, pepper and nutmeg will be enough for flavor.

This creamy cauliflower soup must be served hot, sprinkled with chopped herbs and topped with fresh toast or homemade croutons. It will turn out unsurpassably delicious!

Ingredients

• 0.5-0.6 liters of chicken broth
• 1 boiled large fillet or two chicken drumsticks
• 400 grams cauliflower
• 1 potato
• 100 ml cream 20% fat
• salt, pepper, nutmeg - to taste
• greens and croutons (or dried bread) for serving

Exit finished product: 1 liter

How to make creamy cauliflower soup

Place the chicken broth on the fire and bring to a boil.

During this time, cut the potatoes into small cubes to help them cook faster. Add it to the broth and cook for 10 minutes.

Divide the cauliflower into small florets.

Place it in the pan and cook for another 10 minutes until the vegetables are soft.

Puree the soup with a blender until completely smooth. If necessary, adjust the consistency of the soup with additional water or broth.

Now it's time to add cream to the cauliflower soup to turn it into a creamy soup. So, pour the cream into the soup and stir.

Season the dish with spices.

Divide the chicken into small pieces.

Add chicken to cream soup, stir. Bring the dish to a boil and turn off the heat.

Serve the creamy cauliflower soup immediately, sprinkled with fresh herbs. Bread or crackers dried in a dry frying pan will come in handy in this case.

And lovers of all kinds of soups with cream should definitely try the spicy one.

Which will surely please all members of your family. Read recipes for its preparation and surprise your loved ones with new tastes.

Creamy cauliflower soup with cream

This dish is tender and pleasant taste. Preparing the soup will not take you too much time, but the result will pleasantly surprise you. The recipe is:

• Peel one onion and one large potato and cut into cubes.
• Fry the prepared vegetables in a saucepan for vegetable oil within two minutes.
• Add 500 grams of cauliflower. Pour one liter of chicken broth over the food and cook until done.
• Using a blender, chop the vegetables, add 100 ml of high-fat cream, as well as salt and spices to the soup.

Boil the soup, then remove it from the stove and pour into bowls. Garnish each serving with a cauliflower floret and pink peppercorns.

Creamy cauliflower soup with cheese

This recipe can be called classic, since the dish includes traditional heavy cream and grated hard cheese. Making creamy cauliflower soup is quite simple. To do this you will need:

• Take a head of cauliflower (about 800 grams), disassemble it and boil in salted water until full readiness. After this, drain excess water and set the cabbage aside temporarily.
• Peel one onion, chop it finely and fry in a thick-bottomed pan in butter.
• Cut two potatoes and one carrot into cubes. Add them to the onion and simmer together for some more time.
• Pour half a liter of water over the vegetables and cook them until tender.
• Add cauliflower to the pan and puree everything using a blender.
• Pour 100 ml of cream into the soup, add salt, pepper and 100 grams of grated cheese.

Wait until the soup comes to a boil, then reduce the heat and cook for a few more minutes. After this, immediately pour it into plates and serve with croutons made from white bread.

Cream soup with garlic

The unusual taste of this dish will not leave any member of your family indifferent. Garlic will give the soup a special piquancy, and potatoes will make it more satisfying. How to make creamy cauliflower soup? To do this, read the recipe carefully and feel free to get down to business:

• Melt two tablespoons of butter in a soup pot over low heat.
• Peel, chop and fry one onion and four cloves of garlic.
• After a few minutes, when the vegetables become transparent, add peeled and diced potatoes (two large tubers), as well as two chopped carrots. Cook everything together for some more time.
• Pour 800 ml of chicken or vegetable broth into the pan and bring it to a boil.
• One head of cauliflower small size disassemble into inflorescences and place them in the pan with the rest of the vegetables. Cook the soup over low heat for about half an hour until the vegetables soften.
• Remove the pan and use a blender to puree its contents. Return the soup to the heat, add a glass of milk, salt and nutmeg to taste. If desired, you can add a tablespoon of sherry or a little fortified wine.

Pour the soup, garnish it with sprigs of fresh herbs and serve.

Cream soup with chicken

This dish will delight you in warm weather and will perfectly warm you up during cold weather. Classic combination vegetables and chicken makes the soup taste good. To prepare creamy cauliflower soup with chicken, we will need:

• Wash and peel one carrot, one onion, a stalk of celery, three cloves of garlic and one small head of cauliflower.
• Wash one chicken breast (with skin and bone) and place in a pan of water.
• Place the whole onion in the broth, add chopped carrots and celery, garlic and parsley stems (a small bunch).
• When the water boils, skim off the foam from its surface, then drop a few peppercorns into it and continue to cook over medium heat until the chicken is cooked.
• Strain the finished broth through a sieve into another pan and return it to it. boiled carrots, place the cabbage disassembled into inflorescences.
• When the vegetables are ready, grind them using a blender. After this, return the soup to the stove, add 400 grams of chopped processed cheese, stir the broth with a whisk and bring it to a boil.

Divide the finished soup into bowls; put the chicken, separated into fibers, and parsley into each bowl. This dish Can be served with baguette toast or croutons.

Cauliflower soup with red caviar

Cream soup, the recipes of which are radically different from each other, can be prepared using the most different products. This time we suggest you prepare a dish with chicken broth and milk. Cauliflower cream soup will get a special piquancy by adding red caviar to it. Read the recipe below:

• Separate one forkful of cauliflower into florets. Dip the smallest ones whole into water, and cut the larger ones into pieces first.
• Cook the cabbage until almost fully cooked, then remove it and cool.
• While the vegetables are cooking, melt 100 grams in a saucepan butter and fry the leeks on it (only the white part).
• Pour 500 ml of milk into the pan, add the cabbage and cook it over medium heat. After this, pour the chicken broth into it and continue cooking the cabbage until it is completely softened.
• Remove soup from heat. Add salt and your favorite spices to taste, as well as 100 grams of heavy cream. Grind the contents of the pan using a blender.

Serve the finished dish on plates, garnishing each serving with crispy cabbage inflorescences and red caviar.

Conclusion

Creamy cauliflower soup is not only very tasty, but also healthy dish. If you are watching your figure, you can exclude heavy cream and cheese from its composition. In this case you will get a wonderful dietary product which will help you regain strength and not gain excess weight. The cream soup, recipes for which you will find in this article, is perfect for all members of your family, as well as for baby food.