Creamy cauliflower soup with milk. Delicious and healthy creamy cauliflower soups. Choosing the right cauliflower

Don't know what to cook as a first course? An excellent option would be cream soup from There are many known recipes for preparing this wonderful soup. We offer you a couple of options. Choose for your health!

with chicken breast

List of ingredients:

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 creamy cauliflower soup:

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

2. Cut the carrots into large pieces, trim the stems of the parsley, chop the celery.

3. Place a whole onion, garlic cloves, parsley and chopped vegetables into the pan containing the chicken meat. We are waiting for the broth to boil. Carefully remove the foam, salt and add 5-6 peppercorns. Reduce 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 pan. Remove the carrots from the sieve and place them back into the broth. The rest can be thrown away (parsley, onion).

5. All that remains is to add cauliflower to the broth. Cook for 20 minutes until the florets are soft. In the meantime, cut the boiled chicken meat into pieces and chop the parsley. Remove the pan from the stove, pour the cream of cauliflower soup into the blender bowl and press “start”. Place the resulting mass back into the pan and set the heat to minimum. Add Mix everything. Bring to a boil. The soup is served with chicken and parsley. We wish you bon appetit!

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

Ingredients needed (for 6 servings):

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

Practical part:

1. Boil broccoli and cauliflower in separate pans. Pour the broth into the sink.

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

3. Pour 100 ml of cream into the blender bowl, and then broccoli soup. After a few seconds we will have a puree. We do the same with cauliflower soup. All that remains is 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, although a dietary vegetable dish, can become a real decoration for your lunch menu. The soup is hearty but light, very healthy and equally good in both winter and summer. Usually, in addition to cauliflower, other ingredients are put in it, not only to complement the taste, but also for greater satiety and thickening. This could be potatoes, eggs, sour cream and, of course, cream. Garlic, cheese and onions also go great with the soup.

Classic recipe

In order to prepare the simplest puree soup, you will need:

1 kilogram of cauliflower;
1 onion;
2 cloves of garlic;
400 ml of liquid for the broth, you can take ready-made chicken broth;
200 ml 20% cream;
vegetable oil;
salt, pepper, cumin.

First, chop the onion and garlic. They will need to be sautéed in a thick-bottomed pan in a couple of tablespoons of heated vegetable oil. After a couple of minutes, add the cabbage. If you took fresh, disassemble it into inflorescences. But you can also use frozen vegetables in any soup. It will add a less intense taste to the soup, but will also be beneficial. In addition, it does not need to be defrosted first.

Fry the cabbage for a couple of minutes in a saucepan with the onion and garlic. Then add spices and pour in water or broth. Cover the pan with a lid and let it boil. After this, reduce the heat and simmer the soup covered for about 20 minutes.

After 20 minutes the cabbage should be cooked. Puree with a blender, return the puree soup to the stove and add cream. Stirring, bring the liquid to a boil and turn off the heat. Let the soup sit on the stove for a while; once it has cooled slightly, you can serve it with croutons or fresh bread.

Cooking in a slow cooker

Making cabbage soup is as easy as shelling pears in a slow cooker. You can use the classic recipe, or let's try to give the soup more flavor and color.

To do this, take:

500 grams of chicken - breast fillet or legs and even chicken carcass for broth;
60 grams of cauliflower;
1 onion;
1 carrot;
spices - salt, pepper, bay leaf;
greens to taste.

Grate the carrots - it will not only diversify the taste of the soup, but also give it a bright orange hue. If you want to enhance it, add a little curry to the soup. If you want to make the soup brighter, use more carrots. The onion can be chopped or cut into two halves - it will still be chopped in a blender. Cut the chicken fillet into pieces (if you use other parts of the chicken, add it whole or chop it into pieces). Place chicken, onions and carrots, cabbage inflorescences and seasonings in a multicooker bowl. Pour water into the bowl until it covers the food. The indicated amount of ingredients will yield approximately 1.5 liters. Turn the device on to the “Extinguishing” mode for an hour. When the program has finished its work, pour a little broth from the bowl, and use a blender to puree the rest. The remaining broth can be used to dilute the soup until it reaches the desired consistency.

Delicious and delicate creamy cauliflower soup can become a real table decoration. This soup can be made from one ingredient, or you can mix cauliflower with other vegetables. The dish is seasoned with cream, milk or melted cheese; it is recommended to use greens for decoration.

The main ingredient of the dish is. You can use fresh vegetables. In this case, you should choose a dense head of cabbage without black spots. Before starting cooking, it is recommended to cut off the lower leaves and immerse the head of cabbage in cold water in which a few tablespoons of salt have been dissolved. It is necessary to soak the cabbage in brine for 15-20 minutes. If there are insects in the cabbage, they will float to the surface of the water. After this, the cabbage is washed in cold water and disassembled into small inflorescences.

Frozen cauliflower is also perfect for making soup. Frozen inflorescences are dipped directly into boiling water, without prior thawing.

Vegetables are boiled until tender and then chopped. Cream soup must have a puree-like, homogeneous, delicate structure. Therefore, to prepare this dish you need to use a blender. It is recommended to additionally grind the chopped vegetables through a sieve so that not a single lump remains.

Interesting facts: white cauliflower is common in our country, but there are varieties with colored heads. For example, Cheddar cabbage has orange inflorescences and is rich in beta-carotene. The “lilac ball” cabbage variety has a corresponding color; this type contains anthocyanin, a substance that is extremely beneficial for blood vessels.

Creamy cauliflower soup for a child up to one year old

Cauliflower can be introduced into the baby's diet at 7 months. During this period, a one-component puree is prepared. And the soup, the recipe for which is presented below, is suitable for a child aged 9-10 months, since it contains various vegetables.

150-200 gr. frozen or fresh cauliflower florets;
1 small potato;
1 carrot;
5 gr. vegetable oil or butter.

Peel, wash and cut the vegetables into small pieces. Small pieces will cook faster, so there is no need to chop them coarsely, although later we will still have to chop all the vegetables.

Advice! If the dish is prepared for children over 1.2-1.5 years old, you can add other vegetables, as well as herbs.

Place pieces of potatoes and carrots in the pan, pour in so that the vegetables are barely covered. Cook for 10 minutes, then add cabbage and cook for another 10 minutes. There is no need to add salt to soup for a small child.

Read also: Chicken heart soup - 4 hearty recipes

Remove the vegetables from the broth, grind them in a blender, and then grind them through a sieve. Then add the broth little by little, achieving the desired consistency of the soup. Season the dish with vegetable oil or butter.

Cream soup with cream and broccoli

This recipe is intended for adults. Let's make cream soup with cauliflower and broccoli. To make the dish even more tender, we will cook it with cream.

400 gr. cauliflower;
400 gr. broccoli;
100 gr. onions;
1 medium carrot;
100 gr. green peas;
200 ml cream (10%);
20 gr. ghee;
salt, spices, herbs.

We clean and wash all the vegetables. If frozen foods are used, there is no need to defrost them.

Place the cauliflower and broccoli inflorescences in a saucepan. Cut the carrots into small cubes and add to the cabbage. We also send green peas there. Fill everything with water so that the vegetables are just covered. Place on the fire, bring to a boil and cook over low heat for about 20 minutes. At the end of cooking, add salt. Fry the chopped onions in melted butter. Add this frying to the prepared vegetables.

Remove the pan from the heat. Pour in about a glass of vegetable broth. Puree the vegetables and remaining broth with a blender. If desired, you can additionally grind through a sieve.

Put the soup on the fire again, pour in the cream. If the soup is too thick, add a little of the previously drained broth. Warm up the soup, but do not allow it to boil. Serve sprinkled with herbs.

Advice! If desired, you can add half a boiled chicken egg to each serving of soup. You can also serve homemade white croutons with the soup.

Diet soup with cauliflower and milk

Usually cream soup is prepared with the addition of fatty foods - cream, processed cheese, butter. But you can also prepare a dietary version with milk.

700 gr. cauliflower;
2 cloves garlic (optional)
2 sprigs of fresh thyme or 0.5 teaspoon of dry;
750 ml milk.

We separate the cauliflower into inflorescences. Place them in boiling water. There shouldn’t be a lot of water in the pan; you want the liquid to cover the vegetables, no more. Add thyme to the cabbage or use other aromatic herbs to suit your taste.

Advice! If desired, you can add non-starchy vegetables to the soup - broccoli, zucchini. In this case, you need to reduce the amount of cauliflower.

Cook for 15-20 minutes depending on the size of the inflorescences. The cabbage should be well cooked and soft, but it should not be overcooked, otherwise it will become tasteless. When the cabbage is ready, put it in a colander, but do not pour out the liquid, we may still need it.

Read also: Chicken meatball soup – 8 recipes

Grind the cabbage to a puree and dilute with hot milk. If the soup turns out to be thick, add the previously drained broth. Put the soup on the fire, season to taste with salt and pepper. You can add chopped and mashed garlic to the soup. Remove the soup from the stove without letting it boil.

Cheese cream soup

Cream soup cooked with cheese has an original taste. This dish is prepared simply and quickly.

600 gr. cauliflower, already disassembled into inflorescences;
2 potatoes;
2 onions;
200 gr. soft processed cheese;
1.5 liters of water;
salt, pepper to taste;
croutons and herbs for serving.

Let's boil the water. Meanwhile, we disassemble the cabbage into inflorescences and peel the potatoes. Place cabbage inflorescences in boiling water. We also send diced potatoes and finely chopped onions there. Cook for about 20 minutes, the vegetables should become completely soft. At the end of cooking, add salt, but lightly, as it will add salty cheese.

Remove the pan from the stove and pour off some of the broth so that you can later adjust the thickness of the soup. Blend all the vegetables in a blender until you get a smooth puree. Dilute with pre-drained broth to the required thickness. Put the soup back on the fire and add the melted cheese. If the cheese is in cubes, then cut it into small cubes before putting it in the soup. Spread the cheese from the trays with a spoon. Stir the soup until the cheese is completely dissolved. Pour the soup into deep soup cups. Sprinkle with fresh herbs. Serve the soup with croutons.

Creamy cauliflower and zucchini soup

Delicate creamy cauliflower soup can be prepared with the addition of zucchini. It is better to take young zucchini, as overripe ones have a coarser fibrous structure.

500 gr. cauliflower;
500 gr. zucchini;
150 gr. carrots;
150 gr. Luke;
2 tablespoons vegetable oil;
salt, pepper to taste;
for serving - hard cheese, boiled eggs, crackers.

Many people are aware of the benefits of cauliflower, and housewives often include dishes from it in the family menu. However, most often these are casseroles, vegetable side dishes, but not soups. First courses are well-filled and low in calories, but not everyone knows how to cook them deliciously without meat, just based on vegetables. Cauliflower puree soup with cream has a pleasant consistency and harmonious taste, saturates well, but does not burden the stomach. People on a diet can eat this dish without fear. Children also like it, who are not always easy to feed with healthy soups.

Cooking features

The secrets to making tasty, healthy and beautiful cauliflower soup are few, but they exist.

Before using, cauliflower should be thoroughly washed. If you soak it briefly in cool water before doing this, it will be easier to get rid of insects; if there are any, the insects will float to the surface. It is better to cut off heavily contaminated areas.
Frozen vegetables are also suitable for making creamy soup, but before doing this, they need to be allowed to thaw and excess liquid drained, otherwise the dish from them may turn out watery.
Some of the beneficial elements contained in cauliflower disintegrate under the influence of high temperatures, so you should try to minimize the cooking time of this product. To do this, put the cabbage in already boiling water no more than 15 minutes before the dish is ready. Before this, it needs to be divided into small inflorescences so that they cook faster. If the soup contains foods with a long cooking time, they should be introduced first.
To give the soup a homogeneous consistency, you can grind already boiled products to a puree using a blender. You can do without it by grinding the products through a sieve, but this process is much more labor-intensive.
Adding potatoes or flour will make the cauliflower soup thicker. Dilute it to the desired consistency with broth or cream, the amount of which can be reduced or increased to suit your taste.
By replacing cream with milk, you will reduce the calorie content of the finished dish.
Cream is added to the soup at the last stage, when the rest of the ingredients have already been chopped. After this, the soup is heated over low heat to a boil or almost to a boil, but do not boil, as this may cause the cream to curdle, ruining 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 grinding it through a sieve.

Serve creamy cauliflower soup, preferably with wheat croutons, which you can easily prepare yourself by cutting the bread into cubes and browning it in the oven or in a frying pan. Store-bought crackers are suitable only if their taste echoes the taste of the soup itself, without overpowering it with a strong aroma.

Cauliflower 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 herbs, croutons - for serving.

Cooking method:

Separate the cauliflower into small florets and rinse thoroughly.
Peel the potatoes and cut them into medium-sized cubes.
Peel the onion and chop finely.
Scrub the carrots and wash them. After drying with a napkin, grate on a coarse grater.
Melt the butter at the bottom of the pan in which you plan to cook the soup.
Place onions and carrots in it, fry them for 5 minutes.
Add the potatoes, after a couple of minutes, pour water or broth over the vegetables.
When the contents of the pan come to a boil, add the cauliflower and cook until the vegetables are soft.
Puree the contents of the pan using an immersion blender or grind in any other way.
Add salt and 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 the soup, place a handful of chopped herbs in each plate and add a few crackers. Serve the remaining croutons separately so that guests can add them in small portions as much as they like. This will prevent the croutons from getting soggy quickly. The given recipe for creamy cauliflower soup is the most popular, it can be called a classic.

Cauliflower 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.

Cooking method:

Wash the vegetables well.
Disassemble the cabbage into inflorescences, cut large inflorescences into several parts.
Peel the potatoes and cut into medium-sized pieces.
Peel the carrots, cut into small cubes or circles.
Peel the onion and chop it finely.
Place the potatoes and carrots in a saucepan, cover with water, and bring to a boil.
After 5 minutes, lower the cauliflower into the boiling liquid. Cook for 15 minutes.
Melt the butter in a frying pan, fry the onion in it until soft, add to the soup.
After 2-3 minutes, remove the pan from the heat and puree the vegetables in any way convenient for you.
Return the pan to the stove, pour in the cream and add 50g of finely grated cheese.
Heat over low heat until the soup begins to simmer. The cheese should dissolve during this time.

Grate the remaining cheese coarsely and sprinkle the soup with cheese shavings when serving. If you want the dish to be even more dietary, do not fry the onion, but add it to the soup along with cauliflower or exclude it from the recipe. Then you won't need oil either.

Creamy cauliflower 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.

Cooking method:

Wash the cauliflower and broccoli, disassembling it into florets.
Wash the green peas.
Peel the carrots and cut into small cubes.
Peel and finely chop the onion.
Place all vegetables in a multicooker bowl. Fill them with water. The liquid should cover all the ingredients, but you can add a little more if you want a less thick and high-calorie soup.
Close the lid. Start the unit in the “Extinguishing” mode. Cook for 20 minutes.
Transfer the vegetables to a blender jug or blending container, adding the vegetable broth. Grind until puree.
Dilute with cream, add salt and pepper. Return to the multicooker bowl.
Turn on the device in heating mode for 10 minutes.

It wouldn’t hurt to serve the soup with croutons and sprinkle it with herbs. Using the same principle, you can cook cauliflower soup with cream and any other recipe. If you need to pre-fry vegetables, use the “Baking” program.

Cauliflower soup with cream is tender and light. Almost everyone likes its harmonious taste. Even children rarely refuse such a treat. The recipes for this dish are worth taking note of for those who care about their health and strive to diversify their diet by introducing new healthy dishes into it.

Cauliflower has such a delicate, slightly creamy aroma that it seems as if it was specially created for cream soups. Such soups differ from simple puree soups in that 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 additional ingredients to the basic recipe.

So, just one potato will make it more uniform, creamy, and velvety. For the base of the cream soup, prepare chicken broth in advance - this way 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

Yield of 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.