Best Chilled Cauliflower Soup Recipes

CHILLED CORN CAULIFLOWER SOUP

Steps:

• Heat oil in a large saucepan over medium heat; add cauliflower, onions, and 1/4 teaspoon salt. Reduce heat to medium-low; cover. Cook until onions are softened, stirring occasionally, about 8 minutes. Add corn and garlic; cover. Cook 4 minutes; add Swanson® Chicken Broth and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat.
• Place half of corn mixture in a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Blend until smooth. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
• Serve chilled soup with your choice of garnishes.

CHILLED CARROT AND CAULIFLOWER SOUP

Steps:

• Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some chopped green onion.
• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CHILLED CARROT AND CAULIFLOWER SOUP

Steps:

• Melt butter with oil in heavy large pot over medium heat. Add chopped white onions; saute until golden, about 10 minutes. Add carrots and cauliflower; saute 5 minutes. Add 7 1/2 cups broth; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 45 minutes. Stir in cayenne. Working in batches, puree soup in blender until smooth. Transfer to large bowl. Stir in buttermilk. Thin with more broth, if desired. Season with salt and pepper. Refrigerate 6 hours. (Can be made 1 day ahead. Cover; keep chilled.) Mix red onion, green onions, mint, and lemon juice in small bowl. Season with salt and pepper. Ladle soup into 8 bowls. Top each with dollop of sour cream and 1 tablespoon onion mixture.

CHILLED CAULIFLOWER SOUP

Steps:

• Melt butter over medium heat and sauté garlic (3 minutes).
• Add cauliflower and sauté (5 minutes).
• Stir in chicken stock and potatoes; heat to boiling.
• Reduce heat and simmer, covered, until potatoes and cauliflower are tender (10 minutes).
• Season with salt, cayenne, and basil.
• Pureé mixture in a food processor until smooth.
• Blend in lemon juice and sherry.
• Transfer to a bowl and whisk in cream.
• Refrigerate until chilled (at least 2 hours).