Smoked Gouda Cauliflower Soup with Bacon

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Great soup for a winter day. The smoked Gouda flavor pairs well with the Cauliflower. I like the orange cauliflower for more color. You can make lighter/vegetarian by using vegetable stock and omitting the bacon. I would add more paprika in that case.

Difficulty: Easy - for beginners
Serves: 8-10

Preparation time:
Cooking time:

Dietary guidance: n g 

Tags: soup · smoked · bacon · cauliflower · gouda ·

Ingredients

Soup:
2 heads of chopped cauliflower (remove leaves) (I like to use one orange and one white)
4 tablespoons bacon drippings or extra virgin olive oil
2 white onions, chopped
6 cloves garlic, minced
8 cups chicken stock
1+ cup grated Smoked Gouda cheese
2 T Sweet smoked paprka
Salt and freshly ground black pepper

Topping:
1/4 cup grated Smoked Gouda cheese
½ lb Bacon – fried and crumbled or finely chopped

Method

Directions :

Fry Bacon and set aside – reserve 4T of bacon drippings.

Soup
- In large sauce pot, sautee onions & garlic in bacon drippings until softened (about 5 minutes). (note you can use olive oil if you do not want the extra fat).
- Add cauliflower and chicken stock and cook over medium heat until cauliflower is tender. Tender = you can easily cut through the stem with a spoon. Approx 30 minutes. (note for a nuttier flavor – you can roast the cauliflower – this will decrease cooking time in stock pot. Roast tossed in bacon drippings, salt and pepper at 400 for approx. 25 minutes).
- Remove from heat, add 2 T paprika and puree with immersion blender.
- Stir in Smoked Gouda and salt and pepper to taste.
- Serve warm topped with grated smoked Gouda cheese and crumbled bacon.


Optional – you can add leeks or sub them for onions. Make sure you have enough stock to cover all the vegetables in the stock pot.

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