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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
  • 5-6 cups chicken broth
  • 1 large head cauliflower
  • 2 cups shredded Gouda cheese
  • 1 cup half-and-half
  • salt
  • cayenne pepper
  • 1 (12-ounce) jar roasted red bell peppers
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 0.5 teaspoon crushed red pepper flakes
  • salt and freshly ground black pepper


  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!