Cauliflower Soup with Smoked Gouda

I have been waiting for weeks to make this recipe. And since it was a newer one, I wanted to make sure I had the time to really commit to following the recipe and prepping for it.  And, honestly, it took me a while to find a good head of cauliflower…

Gouda and croutons??? Yes please!

But I finally did!  I don’t know about you, but I get SO excited about trying a new recipe.  It’s like buying a new pair of shoes or new workout gear.  Get’s my heart pumping.  (Please tell me someone else relates to those things!) 


With all my ingredients in hand, I set out to try this newbie.  And I adore cauliflower!  Raw, roasted, steamed, mashed, etc.  And my boys like it, which is a WIN for this mommy…although this one was not such a hit.


The original recipe came from my Eating Well magazine, but I changed a few things.  It called for heavy cream, but I used milk instead. 

Finished product

Ingredients: 
3 cups whole wheat bread (1/2 inch)
4 teaspoons extra-virgin olive oil, divided
3/4 teaspoon ground white pepper, divided
1/2 teaspoon chopped fresh thyme plus 1 Tbsp, divided
1/2 teaspoon garlic salt
1 large sweet onion, chopped
2 teaspoons smoked paprika
1/4 cup dry white wine
1 head cauliflower, cored and chopped 
4 cups low sodium chicken broth
2 teaspoons cornstarch
3/4 cup shredded smoked Gouda
1/2 cup skim milk


Instructions
1. Preheat oven to 350 degrees
2. Toss bread in a bowl with 2 teaspoons oil, 1/4 teaspoon pepper, 1/2 teaspoon thyme and garlic powder.  Spread onto a baking sheet.  Bake, stirring once, until crispy, 14-18 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 – usually 7-9 minutes.  Sprinkle with paprika, the remaining 1/2 teaspoon white pepper and 1 tablespoon of thyme; cook, stirring until fragrant, about 30 seconds.
4.  Add wine, increase heat to high and bring to a boil, scraping up any browned bits. 
5.  Ad 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, 10-12 minutes.
6. Puree the soup in the pot with an immersion blender (or in batches in a regular blender and return to the pot).  Combine 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 minutes.  Remove from heat.  Stir in cheese and milk.  Serve the soup with croutons

Henry’s face!

I loved it!  The boys..not so much.  But they were required to try it.  I think it was the consistency.  They both really like cauliflower, but I left the consistency kind of chunky, because I prefer it that way.


Tons of flavor though!  And if you follow the 21 Day Fix or are doing Hammer and Chisel, it counts as 1 Red, 1 Green, and 1/2 Blue container.


Bon Appetit!


Rachel