Smoked Gouda Cauliflower Soup
A warm, creamy and delicious soup is what we need to start this week off. I love pured soups that aren’t completely smooth and feel like you are eating way more than you are…this fills you up fast!
The smoked gouda, cauliflower and bacon need no more explaining. It’s a rich combination that is salty, smooth and full of textures and flavors.
I love serving this with crunchy bread or a salad..heck, it’s great alone with extra black pepper and parsley.
Coconut milk. Heavy cream. Whole Milk.
I love using unsweetened canned coconut milk in this recipe, but if you don’t like it – switch it up with some heavy cream or whole milk.
I thought that since the 2 cups of smoked gouda were being added, a lighter and non dairy milk would be a nice addition. It makes it lower in calorie, easier on your stomach and still makes it creamy and delicious.
Soups you should make over + over again
Smoked Gouda Cauliflower Soup
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 4 strips thick cut bacon, cut into thinly slices
- 2 tablespoons salted butter
- 2 medium shallots (about 1/2 cup), small diced
- 2–3 garlic cloves, minced
- 1/2 teaspoon sea salt
- 1 heaping teaspoon southwest seasoning (or cajun seasoning), plus more for garnish
- 1 medium head cauliflower, cut into small florets
- 1 large bay leaf
- 1 quart chicken bone broth
- 1 14 oz. can unsweetened coconut milk (heavy cream or whole milk works too)
- 1 tablespoon tapioca or arrowroot powder
- 2 cups grated smoked gouda cheese, reserve some for garnish if desired
- 1 small bunch fresh parsley, roughly chopped
- 1/2 – 1 teaspoon black pepper
Instructions
- Preheat a heavy duty dutch oven or stock pot over medium heat. Add the sliced bacon to the pot and cook until crispy. Remove the bacon to a small bowl or plate. Drain off the bacon grease (no need to wipe out the pan).
- Add in the butter and shallots. Stir with a wooden spoon and saute for 2 minutes. Add in the garlic, sea salt and southwest seasoning. Mix and saute for 1 minute. Pour in the cut up cauliflower and mix. Saute for 4 minutes.
- Pour in the bay leaf and chicken bone broth. Stir to combine and cover the pot with a lid. Turn the heat to medium/low for 14 minutes.
- Turn the heat to high. Mix together the coconut milk and tapioca flour in a small bowl, until there are no lumps of powder. Remove the lid and stir in the coconut milk mixture. Cook until the soup comes up to a rapid simmer/boil. Turn the heat off and let cool for 5 minutes.
- Remove the bay leaf from the soup and discard. Stir in the grated smoked gouda cheese.
- Using a potato masher or immersion blender, mash or blend about half of the spoon – leaving some larger chunks of cauliflower if desired or blend until smooth. Stir in the parsley.
- To serve, ladle the soup into bowls and top with bacon, a sprinkle of more southwest seasoning, black pepper and any reserved gouda cheese. Enjoy.
Notes
As the soup stays in the pot it will become more thick.
- Prep Time: 5
- Cook Time: 20
- Category: soup
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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