Cauliflower Soup Tips
How do you thicken up cauliflower soup?
This recipe calls for flour and butter to be stirred together to make a roux
, which will thicken the soup nicely. If you are looking for an even thicker texture, remove 2 cups of soup, puree it in the blender and then add the puree back into the pot. You can also make this soup gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons of cornstarch into the milk before adding it to the saucepan.
How do you fix bland cauliflower soup?
Kick up the flavor in this cauliflower soup with a few dashes of hot sauce or a sprinkle of crushed red pepper flakes. Increasing the black pepper by ¼ teaspoon and using an aged, sharp cheddar will also bring it up a notch. Try topping the soup with these Homemade Croutons
for even more flavor and texture.
Does cauliflower soup freeze well?
Cream- and dairy-based soups like this cauliflower soup don’t freeze particularly well—they can take on a grainy texture after they’ve been frozen. (Here are soups that do freeze well
.) For best results, serve this cauliflower soup immediately to showcase its velvety texture and rich flavor. If you’re looking for a way to use up any leftovers, add a little diced, cooked chicken or ham and serve it over a baked potato for a rich, delicious one-dish meal. Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager.
1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.