Ingredients
- 1 medium cauliflower head, cut into florets
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 1 cup shredded smoked Gouda cheese
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnish: crumbled bacon, chopped green onions, or shredded Gouda
Instructions
1. Cook the Cauliflower:
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until tender. Drain and set aside.
2. Sauté Aromatics:
In the same pot, heat butter and olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute.
3. Blend the Base:
Add the cooked cauliflower and chicken broth to the pot. Use an immersion blender to puree until smooth. Alternatively, transfer the mixture to a blender, puree, and return it to the pot.
4. Add Cream and Cheese:
Stir in the heavy cream and smoked Gouda cheese. Simmer over low heat, stirring frequently, until the cheese is fully melted and the soup is creamy.
5. Season:
Add smoked paprika, salt, and pepper. Adjust seasoning to taste.
6. Serve:
Ladle the soup into bowls and garnish with crumbled bacon, green onions, or extra shredded Gouda if desired.
