The temperatures are warming and spring is in the air. The tulips in front of my house are even starting to sprout up out of the ground in anticipation of spring. This roasted cauliflower soup with smoked gouda recipe is a great end of winter dish that I have been making a lot recently. You can make it as rich or as light as you like, based on how much half and half you use. Plus it will use up all your soup crackers before soup is no longer in season!
Roasting the cauliflower for this soup adds a nice undertone of complex flavors. I like to blend in only about half of the roasted cauliflower so that the soup still has texture, but you could make this soup entirely smooth by blending all of the cauliflower into the broth.
Roasted Cauliflower Soup with Smoked Gouda
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Soup
Serves: 2 servings
Ingredients
- 4 cups cauliflower florets
- 1 TBS olive oil, divided
- ½ cup yellow onion, diced
- 2 garlic cloves, minced
- ½ tsp thyme
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ cup dry white wine
- 1 ½ cups low sodium vegetable broth
- 1 cup water
- ½ cup shredded smoked Gouda
- ½ cup half and half
- Soup crackers, for serving
Instructions
- Preheat oven to 425°F.
- Toss cauliflower with ½ tablespoon of olive oil. Spread out on a parchment lined baking sheet. Roast for 20 minutes without turning. Flip and roast 5 more minutes.
- Meanwhile, combine remaining olive oil and onion in a small dutch oven or soup pot. Saute 5 minutes or until soft.
- Add garlic through salt. Saute 1 minute to let the spices toast.
- Stir in wine and let simmer for 2-3 minutes or until greatly reduced.
- Stir in broth and water. Simmer until cauliflower is done. Set aside 1 cup of roasted cauliflower and add the rest to the pan. Simmer for 5 minutes and transfer to a blender. Blend until smooth.
- Return the soup to the pan and add Gouda. Bring to a boil, stirring frequently to melt the Gouda. Stir in half and half. Remove from heat and pour into 2 bowls. Garnish with ½ cup of roasted cauliflower each.
- Serve with soup crackers.
Notes
Use less half and half if you want a lighter, more brothy soup.
Variations to the Roasted Cauliflower Soup with Smoked Gouda recipe:
- Smoked gouda takes this soup over the top. A smoked cheddar would also work well.
- I use half and half to keep saturated fat levels in check. Based on your preference, you could also use heavy cream, or regular milk.
- If your broth is high in sodium, you may want to omit the salt.
Looking for the nutritional value information…
Sorry I don’t post nutritional information. I’m just a home cook, not a nutritionist. There are websites where you can enter the ingredients list to get the information you seek.
This is a five star soup! I’ve made it over and over and shared it with friends who all agree. When I made the last batch, I had about a cup of baby carrots in the fridge so I roasted those, too, and added them to the broth at the same time as the cauliflower. I increased the broth by about a half cup to keep the same consistency. It turned out just as delicious! And if you’re a cheese lover, it never hurts to sneak in an extra pinch or three…
Thank you Liz! The carrots sound like a great addition, I’m so glad you loved the soup!