Cauliflower Soup with Smoked Gouda

Cauliflower Soup with Smoked Gouda

14 Reviews
From: EatingWell Magazine, January/February 2016

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 cups cubed whole-wheat bread ( ½-inch)
  • 4 teaspoons extra-virgin olive oil, divided
  • ¾ teaspoon ground white pepper, divided
  • ½ teaspoon chopped fresh thyme plus 1 tablespoon, divided
  • ¼ teaspoon garlic powder
  • 1 large sweet onion, chopped
  • ¼ teaspoon salt
  • 2 teaspoons smoked paprika
  • ¼ cup dry white wine
  • 1 head cauliflower (about 2 pounds), cored and chopped
  • 4 cups low-sodium chicken broth or no-chicken broth, divided
  • 2 teaspoons cornstarch
  • ¾ cup shredded smoked Gouda
  • ¼ cup heavy cream


  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. Toss bread in a bowl with 2 teaspoons oil, ¼ teaspoon pepper, ½ teaspoon thyme and garlic powder. Spread on a baking sheet. Bake, stirring once, until crispy, 14 to 18 minutes.
  3. 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 ½ 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.
  4. Add cauliflower and 3½ 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.
  5. 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 ½ 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 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 information

  • Serving size: 2 cups soup & ½ cup croutons
  • Per serving: 389 calories; 19 g fat(8 g sat); 7 g fiber; 38 g carbohydrates; 19 g protein; 126 mcg folate; 41 mg cholesterol; 10 g sugars; 2 g added sugars; 922 IU vitamin A; 76 mg vitamin C; 269 mg calcium; 3 mg iron; 614 mg sodium; 929 mg potassium
  • Nutrition Bonus: Vitamin C (127% daily value), Folate (32% dv), Calcium (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2½ vegetable, ½ high fat meat, 2 fat

Reviews 14

March 11, 2018
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By: Karin Anderson
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.
November 13, 2017
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By: georgesfamilynova
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!
November 10, 2017
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By: Gizelle Hewitt Greiner
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...
September 01, 2017
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By: Liana Coutinho Forster
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.
July 23, 2017
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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!
February 27, 2017
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By: Sunshine
The texture is just awful. I didn't find any of the ingredients overpowering, and it was quite bland. I added 1/2 tsp garlic powder and an extra 1/4 tsp salt and extra 1/2 c broth to the soup. Didn't really change the flavor much.
February 25, 2017
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By: Saxwoman
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.
October 04, 2016
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By: Lisa H.
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.
August 30, 2016
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By: Elizabeth Haynes
I don't know what I was expecting, but what I got was not very flavorful at all. I had to add more salt at the end to make it edible, and the gouda just didn't melt into the soup all the way. Blending it was quite difficult, which I would have done again if the soup had turned out better. It was thin and just tasted like cauliflower and paprika with a lot of smoke.
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