Imagine a soup so creamy, so rich, and so incredibly satisfying that it transforms the humble cauliflower into a culinary masterpiece. This Roasted Cauliflower and Gouda Soup is not just another recipe - it's a game-changing dish that will make you fall in love with vegetables all over again. With the perfect balance of roasted cauliflower's nutty depth and the luxurious melt of Gouda cheese, this soup is about to become your new comfort food obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup Gouda cheese, shredded
- Salt and pepper to taste
- Chives for garnish
Instructions
- Preheat the oven to 425°F (220°C). Place chopped cauliflower on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper, then roast for 20-25 minutes until edges are golden brown and crispy.
- While cauliflower is roasting, heat the remaining olive oil in a large soup pot over medium heat. Add chopped onions and sauté until translucent and soft, approximately 5-6 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Remove roasted cauliflower from the oven and transfer to the soup pot with onions and garlic.
- Pour vegetable broth into the pot and bring the mixture to a gentle simmer. Cook for 10-12 minutes to allow flavors to meld together.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Reduce heat to low and stir in shredded Gouda cheese until completely melted and incorporated.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle soup into bowls and garnish with fresh chopped chives. Serve hot.
Tips
- Roasting is Key: Don't skip the roasting step! This brings out the cauliflower's natural sweetness and adds a depth of flavor that transforms the entire soup.
- Cheese Matters: Use a high-quality Gouda for the best flavor. Aged Gouda will give a more complex, nutty taste to the soup.
- Blending Technique: For the smoothest possible texture, use an immersion blender directly in the pot, or if using a standard blender, blend in small batches and be careful with hot liquids.
- Garnish Game: Fresh chives add a pop of color and a mild onion flavor, but you can also try crispy bacon bits, toasted pumpkin seeds, or a drizzle of olive oil for extra flair.
- Make-Ahead Friendly: This soup can be made in advance and reheats beautifully. Store in an airtight container in the refrigerator for up to 3-4 days.
- Consistency Control: If the soup is too thick, thin it out with a little extra vegetable broth. If it's too thin, let it simmer uncovered for a few extra minutes.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg