If you’re looking for a delicious and comforting soup to add to your meal lineup, look no further than this delicious cauliflower soup from Pioneer Woman. This wholesome, hearty dish is full of flavour and is perfect for lunch or dinner. In this blog, I will share with you a Cauliflower Soup Pioneer Woman Recipe that is extremely delicious. Do you love the delicious taste of creamy, savoury soups? If so, you will definitely love this cauliflower soup recipe from Pioneer Woman. Made with a unique blend of spices and cooked in a rich broth, this hearty yet healthy dish is sure to tantalise your taste buds and keep you coming back for more!
This simple soup is made with just a few ingredients, including cauliflower, onion, garlic, and chicken broth. It’s perfect for a winter day or any time you’re craving something comforting and warm. If you’ve never tried cauliflower soup before, now is the time. And if you’re a fan of The Pioneer Woman, this is the perfect recipe to try. The pioneer woman herself, Ree Drummond, says that this soup is one of her favourites!
How To Make Cauliflower Soup Pioneer Woman
Pioneer Woman, otherwise known as Ree Drummond, is well-known for her delicious and hearty recipes. She has a knack for taking simple ingredients and turning them into mouth-watering dishes that are sure to please any crowd. So, it’s no surprise that her cauliflower soup recipe is one of our favourites. This soup is packed with flavour, yet it’s still light and healthy. The cauliflower soup pioneer woman was a great influence on American cuisine. Her recipes are still made today and are enjoyed by many people.
Ingredients To Make Cauliflower Soup Pioneer Woman
- 1 stick Butter, Divided
- 1/2 whole Onion, Finely Diced
- 1 whole Carrot Finely Diced
- 1 stalk Celery, Finely Diced
- 1 whole (to 2 Whole) Cauliflower Heads, Roughly Chopped
- 2 tablespoons Fresh Or Dried Parsley, Chopped
- 2 qt. Low-sodium Chicken Broth Or Stock
- 6 tablespoons All-purpose Flour
- 2 c. Whole Milk
- 1 c. Half-and-half
- 2 tablespoons To 4 Teaspoons Salt, To Taste
- 1 c. (heaping) Sour Cream, Room Temperature
Step By Step Instructions To Make Cauliflower Soup Pioneer Woman
Step1
Melt 4 tablespoons of butter in a large soup pot or dutch oven. After adding the onion, continue to cook it until it begins to brown.
Step2
After the celery and carrots have been added, cook for a few minutes more. Stir together the cauliflower and parsley.
Step3
Cook for 15 minutes on very low heat, covered. Fill the pot with chicken stock or broth after 15 minutes. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Step4
Melt 4 tablespoons butter in a medium saucepan. In a mixing bowl, combine the flour with the milk. Continue whisking the butter while adding the flour-milk mixture.
Step5
Stir in 1 cup half-and-half after removing from heat. Stir mixture into simmering soup. Cook for 15 to 20 minutes on low heat. Adjust seasoning if necessary by adding more salt or pepper.
Step6
Put the sour cream into a soup tureen or serving bowl just before serving. Combine two to three ladles of hot soup with the sour cream in the tureen. Add the remainder of the soup and stir well.
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Conclusions
Making the perfect cauliflower soup is definitely doable with a little help from The Pioneer Woman. With her delicious recipes, you can create your own version of this classic dish using any combination of ingredients you like. Not only is it an incredibly tasty and comforting meal but it’s also extremely healthy and full of nutrition too! So if you’re looking for a simple yet flavorful weeknight dinner option then give Ree Drummond’s cauliflower soup recipe a try – we guarantee that it will hit the spot every single time!
Cauliflower Soup Pioneer Woman Recipe
Ingredients
- 1 stick Butter, Divided
- 1/2 whole Onion, Finely Diced
- 1 whole Carrot Finely Diced
- 1 stalk Celery, Finely Diced
- 1 whole (to 2 Whole) Cauliflower Heads, Roughly Chopped
- 2 tablespoons Fresh Or Dried Parsley, Chopped
- 2 qt. Low-sodium Chicken Broth Or Stock
- 6 tablespoons All-purpose Flour
- 2 c. Whole Milk
- 1 c. Half-and-half
- 2 tablespoons To 4 Teaspoons Salt, To Taste
- 1 c. (heaping) Sour Cream, Room Temperature
Instructions
- Melt 4 tablespoons of butter in a large soup pot or dutch oven. After adding the onion, continue to cook it until it begins to brown.
- After the celery and carrots have been added, cook for a few minutes more. Stir together the cauliflower and parsley.
- Cook for 15 minutes on very low heat, covered. Fill the pot with chicken stock or broth after 15 minutes. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Melt 4 tablespoons butter in a medium saucepan. In a mixing bowl, combine the flour with the milk. Continue whisking the butter while adding the flour-milk mixture.
- Stir in 1 cup half-and-half after removing from heat. Stir mixture into simmering soup. Cook for 15 to 20 minutes on low heat. Adjust seasoning if necessary by adding more salt or pepper.
- Put the sour cream into a soup tureen or serving bowl just before serving. Combine two to three ladles of hot soup with the sour cream in the tureen. Add the remainder of the soup and stir well.
