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Cauliflower Soup with Smoked Gouda

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A delicious and healthful meal, cauliflower and smoked gouda make a delicious soup. Fresh croutons give the crunch you want, and couldn't be easier!

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Ingredients

  • 3 cups whole-wheat bread, cubed into 1/2-inch pieces
  • 4 teaspoons extra-virgin olive oil, divided
  • 3/4 teaspoon ground white pepper, divided
  • 1/2 teaspoon fresh thyme plus 1 tablespoon, chopped, divided
  • 1/4 teaspoon garlic powder
  • 1 large sweet onion, chopped
  • 1/4 teaspoon salt
  • 2 teaspoons smoked paprika
  • 1/4 cup dry white wine
  • 1 head cauliflower, cored and chopped
  • 4 cups low-sodium chicken broth or no-chicken broth, divided
  • 2 teaspoons cornstarch
  • 3/4 cup smoked Gouda, shredded
  • 1/4 cup heavy cream

Details

Preparation time 30mins
Cooking time 50mins
Adapted from EATINGWELL.COM

Preparation

Step 1

Preheat oven to 350°F.

Toss bread in a bowl with 2 teaspoons oil, 1/4 teaspoon pepper, 1/2 teaspoon thyme and garlic powder. Spread on a baking sheet. Bake, stirring once, until crispy, 14 to 18 minutes.

Meanwhile, heat the remaining 2 teaspoons oil in a large pot over medium heat. Add onion and salt, cover and cook, stirring occasionally, until the onion is very soft and barely starting to brown, 7 to 9 minutes. Sprinkle with paprika, the remaining 1/2 teaspoon white pepper and 1 tablespoon thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add wine, increase heat to high and bring to a boil, scraping up any browned bits.

Add cauliflower and 3 1/2 cups broth, cover and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook until the cauliflower is very tender, 10 to 12 minutes.

Purée the soup in the pot with an immersion blender (or in batches in a regular blender and return to the pot). Combine the remaining 1/2 cup broth and cornstarch in a small bowl and stir into the soup. Return to a simmer over medium heat; simmer, stirring constantly, for 1 minute. Remove from heat. Stir in cheese and cream. Serve the soup topped with the croutons.

MAKE AHEAD:
Refrigerate soup for up to 3 days; make croutons just before serving.

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