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A large bowl of Smoked Gouda Cauliflower Soup on marble countertop

Smoked Gouda Cauliflower Soup


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  • Author: Kat with White Sparrow
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 4 strips thick cut bacon, cut into thinly slices
  • 2 tablespoons salted butter
  • 2 medium shallots (about 1/2 cup), small diced
  • 23 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
  • 1/21 teaspoon black pepper

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Remove the bay leaf from the soup and discard. Stir in the grated smoked gouda cheese.
  6. 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.
  7. 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