Cauliflower Soup with Smoked Gouda 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.

total: 50 mins
Servings: 4


  • 3 cups cubed whole-wheat bread (1/2-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


    Step 1

    Preheat oven to 350 degrees F.

    Step 2

    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.

    Step 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 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.

    Step 4

    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.

    Step 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 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.


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

Serving Size: 2 cups soup & 1/2 cup croutons Per Serving: 389 calories; protein 18.6g; carbohydrates 38.3g; dietary fiber 6.9g; sugars 10.2g; fat 18.7g; saturated fat 8.2g; cholesterol 40.8mg; vitamin a iu 922IU; vitamin c 76.1mg; folate 126.2mcg; calcium 269mg; iron 2.9mg; magnesium 75.2mg; potassium 928.7mg; sodium 614.2mg; thiamin 0.3mg; added sugar 2g. Exchanges:

1 starch, 2 1/2 vegetable, 1/2 high fat meat, 2 fat


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