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Cauliflower or broccoli soup- no milk/cream

Anyone have a recipe for a broccoli or cauliflower soup with no milk, cream, or soymilk? I saw one recipe where it called for roasted cauliflower, but it also called for a few cups of heavy cream. I have some cottage cheese, but that's it. What spices would I use for either of these- no curry?

Thanks!

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  1. Not sure if it will work the same but add some boiled potato to cream it up. I recently played with a mushroom & shallot soup - after long slow saute , I added veg stock and some potato, let that go til tender, then let it cool - blender whirl and I must say it was fantastic! It looked like it had cream in it and tasted like it did! I love when playing turns out great.

    I love cumin with your ingred.

    23 Replies
    1. re: lexpatti

      So you would go with roasted cauliflower, cumin, and a potato? Carrots or no carrots?

      1. re: cheesecake17

        Yes, if I was doing cauliflower or broccoli or carrot soup, I would roast them - the flavors are so nice (tossing them in the cumin/olive oil) and any other herbs. Then I would transfer to a pot with stock, let it simmer with some potato cut tiny. I wouldn't combine carrots because these are all different flavors but carrots by them self makes an awesome soup too.

        1. re: lexpatti

          You're saying roast the cauliflower then simmer it with potato and stock? Wouldn't the caulilower lose some flavor? I was thinking to just roast the cauliflower and combine it the blender with some carmelized onions and water or stock then heat it up.

          1. re: cheesecake17

            I'm definately not a pro on this, particular soups (I'm still playing) - I like your idea. Honestly don't know if you would loose flavor by simmering. that was my method for softening potato but if you aren' t using them or have leftover cooked potato then skip that step and go right to blender.

            1. re: lexpatti

              I was thinking to simmer the potato while the cauliflower roasted.

              Soup just doesn't work out for me ;(

              1. re: cheesecake17

                The potato will add starch and extend your soup a bit. The key to a fresh roasted vegetable soup is not to add too much liquid when you blend. The will be perfect with the roasted onions along with the vegetable.

                Things to note:
                - Add an herb or a spice if you like but be careful not to overpower the vegetable. Suggestions are thyme, cilantro, oregano, sage, parsley or cumin, curry, galam masala, ginger.
                - For chuckier soup, blend only a portion of the vegetable with liquid and return to the pot.
                - Vegetables with more natural sugar roast better - if the vegetable is low in sugar, roasting won't added as much flavor as expected.

                1. re: alwayscooking

                  Thanks! I'm going to try cauliflower and roasted onions tonight with cumin. I'll let you know how it turns out!

                  1. re: cheesecake17

                    cheesecake, roast the cauliflower, onions, and some garlic in the oven, simmer the potato separately, and then blend all to combine.

                    if i was making it, i'd also add a little smoked paprika to the seasoning.

                    1. re: goodhealthgourmet

                      Thanks! I don't have any smoked paprika though- would regular paprika work? Or just stick with the cumin?

                      Seriously- soup is my downfall. I can never get it right!

                      1. re: cheesecake17

                        What's wrong with your soup? Too thin, little flavor, no flavor? What are you expecting?

                        1. re: alwayscooking

                          Soup just never works. It burns on the bottom, it's too thick, too thin, too salty, too bland, or just unappetizing. I was just saying in general..

                          The cauliflower and onions are roasting and the potatoes are simmering.. so I'll let you know how this attempt works out!

                          1. re: cheesecake17

                            Cheesecake - I'd kindly suggest you take it slow in this one since you've had problems before and want to be successful - then build on the achievement.

                            Keep the temperature to the point where the simmering soup makes a 'blub-blub' every 5 seconds or so (technical cook talk!). If it's too think, you can add more water and stir - if too thin, simmer for a bit long (or just to a faster simmer -never boil). Lightly salt only the vegetables at the beginning and, if you're using canned stock buy low or no salt (canned tend to be salty and they saltiness will only be more concentrated the longer the soup simmers. If you only have a salted broth, use it half and half with water. Salt at service only.

                            Since this is a simple couple, add the spice or herb at the end and use a light hand - heat will intensify a spice. You might want to take a T or so of the soup and add the spice to that - taste if you like it before altering the whole pot.

                            Lastly, you can add a dollop of greek yogurt, sour cream, or shedded cheese. Not necessary, but an easy contrast of flavors and textures.

                            I wish you success!

                            EDIT - I changed a final step - wanted to keep it simple

                            1. re: alwayscooking

                              Thanks so much! I'm actually reading this after dinner- and it's pretty much what I did. The soup came out great!

                              I roasted the cauliflower and onions while the potatoes were simmering. In two batches, I blended the veggies together with a little water (ran out of stock). I added a bit of salt, pepper, red pepper, cumin, and roasted garlic. It tasted good- but needed something- so I blended in a bit of olive oil. I heated it up on a very low flame until it kind of made that 'blub blub.'

                              It truly came out perfect! Definitely will make it again! I served it with grilled cheese - brie and raspberry jam on multi grain bread. Maybe not the best combo flavor-wise but it was great on a freezing day!

                              1. re: cheesecake17

                                Good job cheesecake! You can erase your entry in the things you can't cook!

                                1. re: alwayscooking

                                  Definitely will! Next up..peanut brittle

                                  BTW- just in case the soup didn't come out good, I made my husbands a banana cake as a redemption offering. The soup came out so good.. he's not interested in the cake :)

                                    1. re: alkapal

                                      thanks! next week's project- i might try the coconut almond variation too!

                                      1. re: cheesecake17

                                        cheesecake, those are two of my favorite food groups! ;-).

                                        1. re: alkapal

                                          same for my husband! it's a good thing i don't like sweets :)

                                  1. re: cheesecake17

                                    If you want to add a really nice flavor while your roasting your veggies add a leek. I love roasted or grilled leek in the soup you are doing. So good.

                            2. re: cheesecake17

                              regular paprika won't be the same, but it would still be nice. you don't have any liquid smoke on hand by chance, do you?

                              one other thought - a drizzle of tamari sauce would give it an amazing umami boost & add a little more depth to the flavor.

                              1. re: goodhealthgourmet

                                No liquid smoke, but I do have tamari. maybe I'll drizzle some on top - thans for the idea.

          2. This is very fast, very easy and is all about the califlower - or broccoli (20 min to table):

            Break up the head of cauliflower. place in a pan, and steam until just soft. Add the same volumes of stock and water (can be just water too) to cover cauliflower. Add an herb of your choice (fresh thyme is this winter's herb of choice for me) and then use an immersion blender or stand blender and puree. Adjust the seasonings. This can be dressed with cheddar or other cheese.

            1. Julia child often refers to a technique of pureeing white rice as a way to make a cream soup, i have not tried it though.

              3 Replies
              1. re: cassoulady

                I've made a recipe which uses cooked arborio rice (cooked until mushy) blended into the soup and it does give a creamy mouthfeel.

                1. re: cassoulady

                  Pureed canned butter beans (or dry limas that you've cooked - these are NOT the smaller green lima beans as in succotash) thicken soup with a good texture and mild, creamy flavor.

                  Instant mashed potato can be used instead of cooking a potato along with the vegetables. Unlike "real" potato, it doesn't contribute any noticeable flavor. The instant is also a general quick-fix for roux/flour-thickened gravies, soups, stews that turn out too thin.

                  1. re: greygarious

                    greygarious, you're in good company. jacques pépin also uses instant mashed potato flakes to thicken soups.

                2. I love broccoli or and cauliflower soups as well as other vegetabls soups. I don't quite understand why most recipes add 1 cup of cream. I can make a delicious cream soup with chicken broth or stock and 2 T of cream that will be so satisfying you'll wonder why you've ever added more cream.

                    1. I roast the broccoli half way, While that works, I pan sautee garlic, onion, fennel. I chop up the broccoli and some fresh diced potatoes and add to the pot and slowly add the broth. A little white wine is a nice touch, even sherry is good too, some fresh thyme, salt and pepper and I like just a little all purpose seasoning. I remove half and puree I even add just a little corn starch slurry to thicken just a little. This works equally with cauliflower. I may add some shredded carrots toward the end. I may top with some fresh chopped tomato and crushed up baguettes.

                      Good every time. Some roasted red pepper is also great added .in to both soups. Also, after purreing, I saute some mushrooms and add those. Another good touch especially to the broccoli Even a combo of broccoli and cauli done the same way is great.

                      Use a good veggie stock or a chicken stock. Either one works just fine.

                      Rice can also be used to thicken. Either or

                      1. One down, a hundererd variations to go. My favorites:
                        Asparagus is fabulous, just use a regular blender not an imersion and keep the tips whole.
                        Mushroom soup is excellent, just saute or roast and flavor wirh Sherry (a must for me)

                        1. cheesecake, i just wanted to give you a heads-up...if you have access to a copy of the February issue of Gourmet Magazine, there's a nice article on soups that offers good tips & techniques along with some delicious-sounding recipes. i tried to get you an online link to the story, but apparently they haven't added it to their website content yet.

                          2 Replies
                          1. re: goodhealthgourmet

                            thanks so much! my aunt subscribes- i'll ask her for the copy

                            1. re: cheesecake17

                              hope it's helpful. the piece is called "Bowled Over" and it begins on p. 61.