Seasonal Chef Recipe: Smoked Cauliflower Soup


Cauliflower is an ingredient that at first glance might be a little intimidating. Staring at the huge head in the market one wonders just how it will get broken down and then cooked? Similar the broccoli you might also be faced with the “ick” factor, by in large due to it probably being extremely overcooked and under seasoned, as a child. This is one of those times to take a closer look and give cauliflower, a very healthy and versatile ingredient, another chance. Click this link:  to see our Seasonal Chef make this very easy cauliflower soup recipe.

Smoked Cauliflower Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 servings


  • 1 lb cauliflower florets, about 4 cups of 2” pieces
  • 2 whole garlic cloves
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • ¾ teaspoon smoked paprika
  • 1 large white onion, about 2 cups, ½” dice
  • 1 quart of vegetable stock
  • 2½ -3 oz smoked gouda grated, about ½ cup
  • 1 tablespoon sherry vinegar
  • Fresh thyme, garnish


  1. Preheat the oven to 450 degrees.
  2. Toss the cauliflower and garlic with 2 tablespoons of olive oil, ½ teaspoon each of salt and pepper and the smoked paprika. Place on a rimmed sheet tray and roast for 15 minutes.
  3. In a heavy bottom pot sauté the onions with 1 tablespoon of olive oil and a ¼ teaspoon each of salt and pepper, over medium low heat. Cook until the onions just begin to take on a little color.
  4. Add the roasted cauliflower, garlic and 3 cups of stock to the onions. Bring to a boil, lower the heat and cover the pot. Simmer for 10 minutes.
  5. Remove the lid and allow it to cool for 5 minutes. Using an immersion (stick) or regular blender, puree until smooth. Add the cheese and vinegar and blend until combined.
  6. If needed use the last cup of stock to thin out your soup as desired.
  7. Taste for seasoning and ladle in to bowls.
  8. Garnish with a little thyme and a drizzle of a good fruity olive oil.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).


  1. Delicious and easy. Great use for the post-Christmas dinner “rest of the huge head of cauliflower.” And just in time for this New Year’s chill. Thanks Chef Maria!

  2. this soup was easy to make, even for an amateur like me … it was so flavorable and perfect to settle in with while the Polar Vortex settled in over us … i just want to add too – for those that might be on a heart/kidney diet, this works within the frames of those diets … thanks Chef Maria – can hardly wait to try some more of your soups 🙂

  3. Andrea Winchester on

    Made this soup during the peak of the cold and it was simple and delicious – even my teenagers liked it! Next time, I will make a double batch!

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