I’ve got an incredible recipe for you today that’s bursting with flavor and creativity. It’s my Cauliflower Soup with Philadelphia and Pickled Red Onion Mixture, and trust me, it’s a culinary adventure you won’t want to miss!
This soup is a fantastic fusion of flavors, combining elements from various cuisines to create a unique and delightful dish. The creamy cauliflower base is elevated with the addition of Philadelphia cream cheese and crème fraîche, giving it a luscious texture that’ll make your taste buds dance. But the real star of the show is the pickled red onion mixture, which adds a tangy and sweet kick to every spoonful.
The combination of flavors in this soup is simply irresistible. The subtle sweetness of the leeks, the richness of the heavy cream, and the depth of flavor from the bouillon cubes all come together to create a harmonious and comforting dish. And let’s not forget about that pickled red onion mixture – it’s the perfect balance of tangy, sweet, and savory, and it takes this soup to a whole new level.
But what I love most about this recipe is how it showcases the versatility of cauliflower. This humble vegetable is transformed into a creamy and delicious soup that’s both satisfying and nutritious. It’s a great way to incorporate more veggies into your diet while still enjoying a comforting and indulgent meal.
So, what are you waiting for? Grab your apron, head to the kitchen, and whip up a batch of this incredible Cauliflower Soup with Philadelphia and Pickled Red Onion Mixture. Your taste buds will be forever grateful, and you’ll be amazed at how easy it is to create such a flavorful and impressive dish. Happy cooking, my friends!
Creamy Dreamy Cauliflower Soup
This Cauliflower Soup with Philadelphia and Pickled Red Onion Mixture can be served both warm and cold. The Philadelphia mixture with chives and pickled red onion gives the soup a delicious sweet and sour taste.
Ingredients
- 1/2 leek
- 1 3/4 lbs cauliflower
- Olive oil for frying
- 2 1/4 cups water
- 1 cup heavy cream
- 2 bouillon cubes (chicken or vegetable)
- Salt and black pepper
- Philadelphia and Pickled Red Onion Mixture:
- 1 red onion
- 1/4 cup white vinegar (12%)
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/3 cup finely chopped chives
- 3.5 oz Philadelphia cream cheese
- 1/2 cup crème fraîche
- Salt and pepper
- For Serving:
- Pickled red onion
- Finely chopped chives
Notes
- Start with the red onion. Peel and slice the red onion into half-moons. In a saucepan, bring the white vinegar, sugar, and water to a boil. Stir until the sugar dissolves. Add the onion and let everything cool down.
- Continue with the soup. Cut the leek in half lengthwise and rinse it. Discard the outer tough parts. Slice the leek finely. Divide the cauliflower into florets, and if the florets are large, cut them in half again.
- Fry the leek in olive oil in a pot until soft but not browned. Add the cauliflower, heavy cream, water, and bouillon cubes to the pot. Let the soup simmer until the cauliflower is tender, which takes about 20 minutes. Remove some of the cauliflower to use as a garnish later.
- Blend the soup until smooth using an immersion blender or food processor. If serving the soup cold, let it cool in the refrigerator.
- Remove half of the red onion from the pickling liquid and chop it into small pieces. Mix the chopped red onion, chives, Philadelphia cream cheese, and crème fraîche to make a mixture. Season with salt and pepper.
- Serve the soup with cauliflower pieces, the Philadelphia and pickled red onion mixture, the remaining red onion, and some finely chopped chives.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 621Total Fat: 47gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 129mgSodium: 639mgCarbohydrates: 46gFiber: 6gSugar: 36gProtein: 9g
Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.