Ingredients
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3 cups cubed whole-wheat bread (1/2-inch)
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4 teaspoons extra-virgin olive oil, divided
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¾ teaspoon ground white pepper, divided
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½ teaspoon chopped fresh thyme plus 1 tablespoon, divided
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¼ teaspoon garlic powder
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1 large sweet onion, chopped
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¼ teaspoon salt
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2 teaspoons smoked paprika
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¼ cup dry white wine
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1 head cauliflower (about 2 pounds), cored and chopped
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4 cups low-sodium chicken broth or no-chicken broth, divided
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2 teaspoons cornstarch
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¾ cup shredded smoked Gouda
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¼ cup heavy cream
Directions
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Preheat oven to 350 degrees F.
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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.
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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.
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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.
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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.
Tips
Make Ahead Tip: Refrigerate soup for up to 3 days; make croutons just before serving.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts (per serving)
389 | Calories |
19g | Fat |
38g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 2 cups soup & 1/2 cup croutons | |
Calories 389 | |
% Daily Value * | |
Total Carbohydrate 38g | 14% |
Dietary Fiber 7g | 25% |
Total Sugars 10g | |
Added Sugars 2g | 4% |
Protein 19g | 37% |
Total Fat 19g | 24% |
Saturated Fat 8g | 41% |
Cholesterol 41mg | 14% |
Vitamin A 922IU | 18% |
Vitamin C 76mg | 85% |
Folate 126mcg | 32% |
Sodium 614mg | 27% |
Calcium 269mg | 21% |
Iron 3mg | 16% |
Magnesium 75mg | 18% |
Potassium 929mg | 20% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.