Recipe Image

Cauliflower Soup with Smoked Gouda

  • 30 m
  • 50 m
Katie Webster
“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

    • 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

Directions

  • 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.
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