Cauliflower Soup with Smoked Gouda

I made this last night per the exact recipe (except I halved it for 2 servings) and it was delicious! Flavors were spot on and the consistency was perfect. I used my immersion blender and left some small pieces in there. I'm having the rest for lunch today! I will definitely make this again because it was fairly quick, easy and tasty!

This was yummy - loved smoked paprika and added more. I used half and half because I didn't have heavy cream. It was very thick and I think I'll skip the cornstarch next time. Great use of a whole head cauliflower for one person!!

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!!!

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.

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!

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!

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...

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.

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!

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.

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.

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.

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.

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.