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
Source: EatingWell Magazine, January/February 2016

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Recipe Summary

total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 18.6g 37% DV; carbohydrates 38.3g 12% DV; dietary fiber 6.9g 28% DV; sugars 10.2g; fat 18.7g 29% DV; saturated fat 8.2g 41% DV; cholesterol 40.8mg 14% DV; vitamin a iu 922IU 18% DV; vitamin c 76.1mg 127% DV; folate 126.2mcg 32% DV; calcium 269mg 27% DV; iron 2.9mg 16% DV; magnesium 75.2mg 27% DV; potassium 928.7mg 26% DV; sodium 614.2mg 25% DV; thiamin 0.3mg 29% DV; added sugar 2g.

Reviews (14)

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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
03/11/2018
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. Read More
Rating: 2 stars
01/24/2016
Actually smoked paprika with some cauliflower soup I really like cauliflower and was hoping for a rich wonderful bowl of soup. Sadly not so. Followed the directions to a T. Always do the first time with any new recipe. The amount of Smoked Paprika called for was terribly overwhelming. Using even more chicken broth with a small amount of corn starch to thicken the soup did not happen. Especially because of the additional liquid provided with the cream. The smoked Gouda was a nice addition but all I could taste was a thin Paprika Cauliflower soup. I'll make it again but with a lot of changes. Pros: Easy to make Cons: Overpowering taste of paprika Read More
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! Read More
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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 Read More
Rating: 2 stars
09/01/2017
It is fast to be done and full of flavor and I've tried it 3x already because of that but I won't be doing anytime it again. The flavour is awesome but the texture 'ucks' me either I i) smash it on hand ii) with an immersion or iii) a regular blender on full power. Don't take me for a quiter I have tried all optins twice just because the flavor was so great! If it was somehow a cream it would be my best couliflower recipe yet but as it is it didn't make the cut due to the very awquard texture (yet the flavors were awesome!). So sad. Read More
Rating: 5 stars
03/03/2020
I absolutely love this soup! I didn't have everything the recipe called for so I improvised. First I roasted the cauliflower. That added another depth of flavor to the soup. I didn't have fresh thyme so I left it out, but I will make sure that I have it in the future because the whole time I ate it, I kept thinking how wonderful it would be if I had fresh thyme! I didn't have smoked paprika so I used regular paprika. I also used a few small, peeled red potatoes instead of using the corn starch. Maybe that was why I had such a creamy texture. This recipe has been added to may favorites book and I will be making this for years to come! Thanks for posting it!!! Read More
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Rating: 2 stars
02/23/2016
Kind of bland The next time I make this I'll add a lot more smoked gouda less thyme and maybe some bacon. I'm allergic to paprika so I had to omit it but it still should stand alone without the paprika! It tasted a little like cauliflower puree rather than a creamy soup. Mind you I made it in a bread bowl which sapped up a lot of the liquid so if I'd put it in a real bowl maybe it would have been more soupy. Still though the thyme didn't work for me. Read More
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. Read More
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! Read More