Recipe by

Visit website

Creamy Cauliflower Soup with Gouda Cheese and Roasted Red Pepper Puree


Total time

0 minutes


  • soup
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 medium onion, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 1 large Russet potato, peeled and cubed
  • 5 cups chicken broth
  • 1 large head cauliflower (cut into florets)
  • 2 cups shredded Gouda cheese
  • 1 cup half-and-half
  • salt (to taste)
  • cayenne pepper (to taste)
  • 1 (12-ounce) jar roasted red bell peppers (drained)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (chopped)
  • ½ teaspoon crushed red pepper flakes (or to taste)
  • salt and freshly ground black pepper (to taste)


  1. SOUP
  2. Heat canola oil and butter over medium-high heat. Add the onion, carrots and celery. Reduce heat to medium-low and cook, stirring often until vegetables begin to soften, approximately 7-8 minutes.
  3. Add the potato and cook briefly (30 seconds), just so it absorbs some of the aromatics. Add 5 cups chicken broth and the cauliflower. Bring to a boil, reduce heat, cover slightly and cook until everything is very tender.
  4. Stir in the cheese and half-and-half and stir until the cheese melts. Carefully transfer to a food processor or blender to puree, or use an immersion blender to do that right on the stovetop. If the soup is too thick, add a bit more chicken broth. Season to taste with salt and cayenne pepper to taste.
  6. Combine ingredients in a mini food processor or blender. Process until smooth.
  7. Swirl into the soup and serve!

Stop Wasting Time Searching for Recipes

Let them come to YOU with HeyFood

  Over 5,000 recipes like this one, matched to your tastes

  Eliminate the age-old problem "what's for dinner?"

  Support for most major diets and allergies

No, thanks