This healthy cauliflower soup recipe gets its great flavor from two smoked ingredients--paprika and Gouda. A hearty serving of crunchy croutons makes it filling.

Katie Webster
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • 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.

  • Puree 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.

Tips

Make Ahead Tip: Refrigerate soup for up to 3 days; make croutons just before serving.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

389 calories; 18.7 g total fat; 41 mg cholesterol; 614 mg sodium. 38.3 g carbohydrates; 18.6 g protein; Full Nutrition

Reviews (14)

14 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
03/05/2016
if you make a few tweaks it's a very flavorful soup! i can't believe this is healthy - it's delicious! i pretty much followed the recipe though i eyeballed most of the ingredients and didn't measure every little item. the only real change i made was to omit the paprika and sprinkle in cayenne pepper instead which gave a nice kick to the flavor. and instead of garlic power i used a garlic & herb seasoning. also - i don't have an immersion blender but putting it in a regular blender was easy - i just divided it into two batches. and i probably put closer to 1C of gouda cheese vs 3/4C. also - a HUUUUGE timesaving tip is to buy your cauliflower packaged and pre-chopped. I buy the Green Giant brand and typically find it at Target.
Rating: 5 stars
02/25/2017
I make this soup every other week in the winter. I increase the broth to 6 cups add a chopped up red bell pepper to the cauliflower and cook until tender. I also have used half Gouda and half Cheddar for a different flavor and use fat free half and half. I have never used the croutons.
Rating: 5 stars
03/11/2018
We loved the soup with the tasty croutons. My only changes: sweet paprika instead of smoked and dried thyme instead of fresh (1/3 of the recipe amount) since that was what I had at home. Definitely a keeper.
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Rating: 4 stars
01/16/2016
warm spicy yummy Took a little elbow grease to shred the cheese and immersion blend but tasted great. Might follow the other reviewers suggestion to leave the cauliflower in larger chunks next time. I didn't make the croutons but added a little crunchy bacon as garnish.
Rating: 4 stars
10/04/2016
Thanks for the tips from previous reviewers! With some tweaks this is a yummy soup. Here are my changes: 1) Used 8 oz of bread for the croutons and sprayed them with my olive spritzer instead of tossing them with oil. 2) Increased the oil to saute the onions to 1 T 3) Sauteed 1 oz pancetta in the pan before adding the onion. 4) Bought two smallish heads of orange cauliflower took the base and leafy greens off halved them and grated them in the food processor. This was fast and made them much easier to blend later. I ended up with about 1 lb 14 oz of cauliflower and the soup was not thin at all. 5) Used 4 oz of smoked gouda and per the previous reviewer's instructions diced it and let it melt in the soup while it was on low heat for 5min. 6) For a quarter (1/2 tsp) of the smoked paprika I used hot smoked paprika. 7) Added a bit more salt at the end. With these adjustments the soup (without the croutons) came out at 292 cals or so. Two cups is a lot of soup - I'd be tempted to make this into 6-8 servings and either use more croutons more cream and/or more cheese or even not add more of those things and just have a smaller serving.
Rating: 4 stars
11/13/2017
Delicious! The smoked paprika and smoked gouda gave it awesome flavor! I used vegetable broth and an immersion blender. I wasn't going to make the croutons but was so glad I did. They were super yummy and added a nice flavorful crunch. Will definitely make again!
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Rating: 4 stars
07/23/2017
I took heed of the reviewers who cautioned it was too "smokey" and cut the smoked paprika in half and used hot paprika as the other half. Also used riced cauliflower as someone suggested and vegetable broth. Used my nutribullet to blend it blended up so thick and creamy I didn't even need the corn starch. Love the added spice!
Rating: 4 stars
11/10/2017
This was a first for me and I followed the recipe except I roasted the cauliflower with olive oil first. Just as well the paprika was quite overpowering and I added more cream to subdue it. I made it the day before we ate it and it was truly sublime the next day! Definitely making it again....oh and cutting the amount of paprika in half...
Rating: 4 stars
01/11/2016
Healthier soup that tastes creamy Made this last night and am having again today. Yum! Great cold winter soup. Reminds me of beer cheese soup that I love from Minnesota but a whole lot healthier. Tip: I like things as easy as possible -- left my cauliflower in large chunks and it worked just fine. Also rather than grating the gouda I chopped it up into about 1 cubes and stirred it in and let it melt on low for 5 minutes rather than putting it in grated after removing from heat as the recipe recommended. Would definitely make this again! Pros: Easy to make