Cream of cauliflower with cream

Cream of cauliflower with cream

Many people are aware of the benefits of cauliflower, and hostesses often include dishes from it in the family menu. However, most often it is casseroles, vegetable side dishes, but not soups. The first dishes are well saturated and have a low calorie content, but not everyone knows how to cook them tasty without meat, it is based on vegetables. Cream of cauliflower with cream has a pleasant texture and harmonious taste, well nourishes, but does not burden the stomach. This food can safely there are people on a diet. Like it and the children, which is not always easy to feed healthy soups.

Cooking Features

The secrets of cooking a tasty, healthy and beautiful cauliflower puree soup are few, but they exist.

  • Cauliflower must be thoroughly washed before use. If it is soaked in cool water for a while, it will be easier to get rid of insects, if they are present, the bugs will float to the surface. Strongly polluted areas should be cut off.
  • Frozen vegetables are also suitable for making cream soup, but before that they need to be allowed to thaw and drain excess liquid, otherwise the dish of them may turn out to be watery.
  • Some of the useful elements contained in cauliflowers disintegrate under the influence of high temperatures, so the cooking time for this product should be minimized. To do this, lay the cabbage in the already boiling water no more than 15 minutes before the readiness of the dish. Before that, it should be divided into small inflorescences so that they boil faster. If the soup contains products with a long cooking time, they should be introduced first.
  • To give the soup a uniform consistency allows the grinding of already boiled products to the state of puree blender. You can do without it, pereterev products through a sieve, but this process is much more time consuming.
  • Making thicker cauliflower soup will be made by adding potatoes or flour. Dilute it to the desired consistency with broth or cream, the amount of which can be reduced or increased according to your taste.
  • Replacing cream with milk will reduce the calorie content of the finished dish.
  • The cream is added to the soup at the final stage, when the rest of the products are already crushed. After that, the soup is heated to a boil over low heat until boiling or almost boiling, but not boiled, because of this, the cream may curl, spoiling the taste and appearance of the dish. It is impossible to do without heating, it is needed to disinfect the soup after beating it with a blender or rubbing it through a sieve.

Serve cauliflower cream soup, preferably with wheat croutons, which can be easily prepared by dicing the bread into cubes and browning it in an oven or in a frying pan. Shop rusks are suitable only if their taste echoes the taste of the soup itself, without interrupting it with a sharp aroma.

Cauliflower Cream Soup with Cream and Potatoes


  • cauliflower - 0, 4 kg;
  • potatoes - 0, 4 kg;
  • carrots - 150 g;
  • onions - 150 g;
  • water or broth - 1, 5 l;
  • butter - 40 g;
  • cream - 0, 25 l;
  • salt, pepper - to taste;
  • fresh greens, crackers - for serving.

Preparation Method:

  • Disperse the cauliflower into small florets, rinse thoroughly.
  • Peeled potatoes, cut into cubes of medium size.
  • Free the onions from the husk, finely chop.
  • Scrape carrots, wash. Obsushiv napkin, rub on a coarse grater.
  • At the bottom of the pan in which you plan to cook the soup, melt the butter.
  • Put onions and carrots in it, fry them for 5 minutes.
  • Add the potatoes, in a couple of minutes, fill the vegetables with water or broth.
  • When the pot is boiling, add the cauliflower and cook until the vegetables are soft.
  • Kill the contents of the pan using an immersion blender or chop in any other way.
  • Salt, pepper to taste, pour in cream.
  • Warm over low heat. As soon as the soup begins to boil, remove the pan from the heat.

When serving soup to the table, put a handful of chopped greens in each plate, add a little croutons. Serve the remaining croutons separately, so that guests can add them in small portions in the quantity in which they want it. This will not give the croutons quickly soak. The above recipe for cauliflower cream soup is the most popular, it can be called a classic.

Cauliflower Cream Soup with Cream and Cheese


  • cauliflower - 0, 8 kg;
  • water - 1, 5 l;
  • cream - 0, 2 l;
  • hard cheese - 100 g;
  • potatoes - 0, 3 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • butter - 10 g;
  • salt, spices - to taste.

Preparation Method:

  • Wash vegetables well.
  • Disperse the cabbage into inflorescences, cut the large inflorescences into several pieces.
  • Peel potatoes, cut into medium sized pieces.
  • Peel carrots, cut into small cubes or slices.
  • Free the onions from the peel, chop it finely.
  • Put potatoes and carrots in a saucepan, cover with water, bring to a boil.
  • After 5 minutes, lower the cauliflower into the boiling liquid. Boil 15 minutes.
  • Melt butter in a frying pan, fry onions in it until soft, add to soup.
  • After 2-3 minutes, remove the pan from the heat and, in any convenient way, turn the vegetables into mashed potatoes.
  • Return the pan to the stove, pour in the cream and add 50 g of finely grated cheese.
  • Heat over low heat until the soup starts to boil. Cheese during this time should be dissolved.

Rub the remaining cheese on a large scale, sprinkle cheese on the soup when serving at the table. If you want the dish to turn out even more dietary, do not fry the onions, but add it to the soup along with cauliflower or exclude from the recipe. Oil is also not required.

Cauliflower cream soup in a slow cooker


  • cauliflower - 0, 3 kg;
  • broccoli - 0, 3 kg;
  • green peas - 100 g;
  • carrots - 100 g;
  • onions - 100 g;
  • cream - 0, 2 l;
  • salt, water - to taste.

Preparation Method:

  • Wash cauliflower and broccoli, disassembled into florets.
  • Rinse the green peas.
  • Peel the carrots, cut into small cubes.
  • Peel and finely chop the onion.
  • Put all the vegetables in a multicooker bowl. Fill them with water. The liquid should cover all products, but you can add a little more if you want to get a less thick and high-calorie soup.
  • Close the cover. Start the unit in “extinguishing” mode. Cook for 20 minutes.
  • Put the vegetables in a jug of a blender or in a bowl for beating, adding vegetable decoction to them. Grind to a state of mashed potatoes.
  • Dilute cream, add salt and pepper. Return the multicooker to the bowl.
  • Turn on the device in heating mode for 10 minutes.

To the soup it does not hurt to offer croutons, sprinkle it with greens. By the same principle, you can cook cauliflower cream soup with cream and any other recipe. If preliminary roasting of vegetables is required, use the Baking program.

Cream cauliflower cream soup is tender and light. Almost everyone likes its harmonious taste. Even children rarely refuse such treats. The recipes of this dish should be noted by those who follow the health and seeks to diversify the diet, introducing into it new wholesome foods.

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