All The Best Soup Recipes, From Classic Tomato to Creamy Cauliflower (2024)

FAQs

How does Gordon Ramsay make cauliflower soup? ›

Bland cauliflower soup is a result of a lack of seasoning. Here's how to ensure every bowl is packed with flavor. Season twice with salt and pepper: You'll start by seasoning the cauliflower florets with salt and pepper before roasting.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.) Nice and thick, without being too heavy.

Cauliflower Soup (Creme du Barry)

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

How to thicken cauliflower soup: Nobody wants an overly-thin soup. We thicken our cauliflower soup by blending the entire soup in batches using a blender or immersion blender once cooked. This (in addition to our heavy cream) helps thicken our soup up nicely to a hearty texture.

One of the simplest ways to give your soup a creamy texture is to puree the vegetables that are in it. That said, certain vegetables lend themselves to this better than others. Vegetables like cauliflower and potatoes can be blended smoothly to achieve a creamy, almost buttery texture.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Cream is used to add richness to soup, as the extra fat makes it delicious. Be sure not to bring it to a boil, but rather, add it in at the last minute before serving. The best item to thicken a soup is some sort of starch, whether from flour, cornstarch, arrowroot, or even a lot of potatoes.

Yogurt, Sour Cream, and Crème Fraîche – Dairy like yogurt, sour cream, and crème fraîche can add a creamy acidity to soups, but can curdle and be unpleasant if cooked over heat for too long, so swirl these in last.

What gives soup a good taste? ›

Making a delicious soup depends on building flavors as you go along. Aromatics, which include garlic, onion, leeks, carrots and celery, are the basic flavor-building blocks of most soup recipes. Sauteing these vegetables in oil or butter is the first step to boosting your soup's flavor.

Campbell's® Condensed Cream of Cauliflower Soup is a versatile soup that's delicious in a bowl or as an inspiration for easy weeknight dishes! Made with real cauliflower and cream, it contains no artificial colours or flavours.

Minestrone Soup - National Soup of Italy

Minestrone Soup - This is a traditional soup from Italy make with a combination of seasonal vegetables and pasta. It makes a complete meal with a slice of bread.

Cauliflower Soup Benefits

Supports Digestive Health: The fiber content in cauliflower can help support digestive health, promoting regularity and a healthy gut microbiome. Versatility: Cauliflower soup can be customized to fit a variety of dietary needs, such as vegetarian, vegan, or gluten-free.

Celery, carrot, and onion are the base vegetables for most preparations of this kind. That's because when you gently fry them in extra virgin olive oil, they become a tasty flavor base for your soup, adding depth of flavor.

Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.

Can you make this cauliflower soup thicker? We thicken cauliflower soup by cooking flour and butter together to make a roux, but the soup will have a brothy consistency. To create a thicker texture, puree 2 cups of soup. Then add the puree back to the pot and stir until well combined.