Want to read more? Create an account on aarp.org.
A healthy lifestyle helps protect the brain. Make brain health a habit and register on aarp.org to access Staying Sharp.
Login to Unlock AccessNot Registered? Create Account
Add to My Favorites
- Add to My Favorites
- Add back to My Favorites
- Remove from My Favorites
- Mark as complete
Add to My Favorites
Added to My Favorites
Completed
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.
Prep/Cook Time: 50 Minutes, Servings: 4
Ingredients
- 3 cups cubed 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 tablespoon, divided
- 1/4 teaspoon garlic powder
- 1 large sweet onion, chopped
- 1/4 teaspoon salt
- 2 teaspoons smoked paprika
- 1/4 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
- 3/4 cup shredded smoked Gouda
- 1/4 cup heavy cream
Directions
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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.
© Dotdash Meredith. All rights reserved. Used with permission.