Smokey Cauliflower Soup
Serves: 4
  • 2 tbsp olive oil
  • ½ onion, diced
  • 1 garlic clove, minced
  • 1 tsp ground white pepper
  • ½ tsp ground thyme
  • ½ tsp sea salt
  • 1½ tsp smoked paprika
  • 1 head cauliflower (about 2 pounds), cored and chopped
  • 4 cups + ¼ cup low-sodium vegetable broth, divided
  • 2 tsp cornstarch
  • ¾ cup + ½ cup shredded gruyere cheese
  • ¼ cup heavy cream
  • 2 slices of crusty Italian bread
  1. Heat olive oil in a large pot over medium heat. Add onion, garlic and salt stirring occasionally, for 5-7 minutes until onion is very soft. Then stir in pepper, thyme, and smoked paprika. Stir in the vegetable stock in stages, scrapping any brown bits from the bottom of the pan and bring to a boil.
  2. Add cauliflower and stir well. Cover with lid, reduce heat, and cook for 25-30 minutes until cauliflower pieces are soft.
  3. In the meantime mix the remaining ¼ cup of broth and cornstarch, set aside.
  4. Remove pot from heat and using a stick blender, puree cauliflower in pot. Stir in broth cornstarch mixture and return pot to low heat. Mix in cream and cheese. Check seasoning, add pepper if necessary.
  5. Butter slices of bread and top with remaining gruyere, place under broiler under cheese is melted and golden. Allow bread to cool and then cut into squares.
  6. Serve the soup in large bowls, topped with gruyere cheese croutons.
Recipe by Un Assaggio of Food, Wine, & Marriage at