Creamy Cauliflower Soup Recipe – SHK

Creamy Cauliflower Soup is a comfortable and nourishing soup with a smooth texture and soft texture. This is a classic soup that combines the gentle, nutty flavor of cauliflower and cheddar to provide a simple and delicious meal for the entire family.

What ingredients do cauliflower soup need?

• cauliflower: The star of the show, cauliflower brings a subtle, slightly sweet and nutty flavor to the soup. It is usually the main vegetable, and the natural buttery state when muddy adds to the texture of the soup.
• Onion and Garlic: Stir-fried onions and garlic provide the soup with a delicious and aromatic base, which enhances its overall flavor.
• broth: Vegetables (or chicken broth) are used to add richness and delicious base colors in the broth. Soup choices can make soup suitable for vegetarians or omnivorous animals.
• Half: Half: We used half and half to increase the creamy consistency of the soup, which reduced the soup a little bit, but did not make the soup too heavy.
• olive oil: This is used to roast cauliflower and then sauté the onion and garlic to add a rich and slightly nutty flavor to the soup.
• Seasoning: A little salt, pepper and a little chili powder can be added to enhance the soup.
• Cheddar cheese: Added chopped cheddar cheese to give it a delicious flavor and make the soup more creamy.

How do I make cream cauliflower soup?

Roasted Cauliflower:

• Preheat the oven to 425°F (220°C).
• Throw the cauliflower florets into a large bowl with 2 tablespoons of olive oil, salt and pepper until they coat evenly.
• Spread the cauliflower in a single layer on the baking sheet.
• Bake in a preheated oven for about 25-30 minutes, or until the cauliflower is tender and browned. You can toss the cauliflower in half the baking time to ensure even browning.

Stir-fry aromatics:

• In a large stock pot, heat the olive oil over medium heat.
• Add the chopped onions to the pan and chop the garlic into the pan and into the pan until they become soft and fragrant, about 5-7 minutes.

Stir and mix:

• Add the roasted cauliflower with sautéed onion and garlic.
• Pour in vegetables or chicken soup. Bring the mixture to the immer and cook for about 15-20 minutes to allow the flavor to blend.
• Use an immersion blender or transfer the soup to a regular blender until it reaches a smooth and creamy consistency. Be careful when mixing hot liquids.

Add cream:

• Return the puree to the pot and stir halfway. You can adjust the amount by half and half until you reach the desired consistency.

seasoning:

• Season the soup with salt and pepper. You can also add a little chili powder to add flavor.

Tips for making soup

• Start with the right ingredients: Choose fresh and healthy cauliflower. Look for one that is strong and without brown spots. Other key ingredients include onions, garlic, soup and cream or half.
• purée: Use an immersion blender or countertop blender to puree the soup. This breaks down the cauliflower and other ingredients, resulting in a creamy consistency.
• Lower fire and reduce: Let the soup cook for a long time to reduce it. As the liquid evaporates, the soup will naturally thicken and the taste will intensify. Make sure to stir occasionally to prevent adhesion or combustion.
• Adjust the seasoning: Once thickened, re-taste and adjust the seasonings (salt, pepper, herbs and spices) as needed. Thicker soups may require more seasoning to keep the flavor balanced.

How to thicken soup

If your soup seems to be a little watery, rest assured that there are many ways to thicken it! I have a lot of questions like “A soup that thickens everything except flour? Thickening soup with flour or corn starch is better. The answer is, it really depends on the soup you are making and the consistency you want to end up.

• Make a roux: First melt equal amounts of butter and flour in a separate pan. Cook the mixture over low to medium heat, stirring constantly until light golden. Then, stir gradually with hot soup or milk to form a smooth foundation. Once the roux is mixed into the soup, it will thicken when it is boiling.
• Mashed cauliflower: To increase thickness and creaminess without significantly changing the flavor, you can mash the cooked cauliflower and stir it back into the pan. This provides a natural thickening effect.
• Corn starch or arrow slurry: Create a slurry by mixing corn starch or arrows with cold water to form a smooth paste. Stir it into a boiling soup and cook for a few more minutes. This is an excellent gluten-free thickening option.
• mud: Use an immersion mixer or countertop mixer to puree a portion of the soup. This breaks down the ingredients and enhances overall consistency.
• Potato chips or instant mashed potatoes: Adding a small amount of potato slices or instant mash can instantly thicken without significantly changing the flavor.
• reduce: Cook the soup with a lid to evaporate the excess water. As the liquid decreases, the soup will naturally thicken. Make sure to stir occasionally to prevent adhesion or combustion.

Favorite cream soup