Cauliflower Soup With Smoked Gouda

How to Make It

1. Step

Preheat oven to 350 degrees F.

2. Step

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.

3. Step

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.

4. Step

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.

5. Step

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.

Ingredients

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

Cauliflower Soup With Smoked Gouda

Active Time

Total Time

Yield