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America's Test Kitchen Cauliflower Soup Recipe

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america's test kitchen roasted cauliflower
america's test kitchen roasted cauliflower from recipepes.com

Description

Cauliflower soup is a creamy and comforting dish that is perfect for chilly weather. The America's Test Kitchen cauliflower soup recipe is a flavorful and easy-to-follow recipe that is perfect for novice and seasoned home cooks alike. This recipe is made with simple ingredients, and it can be easily adapted to suit your taste preferences.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 1 head of cauliflower, chopped
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 4 cups of chicken or vegetable broth
  • 1 cup of heavy cream
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of olive oil

Equipment

  • A large pot
  • A blender or immersion blender

Method

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the chopped onion and garlic, and sauté for 3-4 minutes or until the onion is translucent.
  3. Add the chopped cauliflower, salt, and black pepper to the pot, and stir to combine.
  4. Add the chicken or vegetable broth to the pot, and bring the mixture to a boil.
  5. Reduce the heat to low, and simmer the soup for 20-25 minutes or until the cauliflower is tender.
  6. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
  7. Return the soup to the pot, and stir in the heavy cream.
  8. Heat the soup over medium heat until it is heated through.
  9. Season the soup with additional salt and black pepper to taste.
  10. Serve hot, topped with your favorite garnishes such as croutons, chopped herbs, or grated cheese.

Notes

For a vegan version of this recipe, you can use vegetable broth and coconut cream instead of chicken broth and heavy cream.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 235
  • Total Fat: 19g
  • Saturated Fat: 10g
  • Cholesterol: 60mg
  • Sodium: 749mg
  • Total Carbohydrate: 12g
  • Dietary Fiber: 3g
  • Total Sugars: 5g
  • Protein: 6g

Recipes FAQ

Can I freeze the leftover soup?

Yes, you can freeze the leftover soup in an airtight container for up to 3 months.

Can I use frozen cauliflower?

Yes, you can use frozen cauliflower for this recipe. Just be sure to thaw it before using it in the recipe.

Can I use a different type of cream?

Yes, you can use a different type of cream such as half-and-half or milk. However, the soup may not be as creamy and rich as it would be with heavy cream.

Recipe Tips

  • If you prefer a chunky soup, reserve some of the cauliflower florets before pureeing the soup, and add them back in at the end.
  • If the soup is too thick, you can thin it out with additional broth or water.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches. Just be sure to let the soup cool slightly before blending it, and be careful not to overfill the blender.
  • If you're short on time, you can use pre-chopped cauliflower to speed up the prep process.

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