Creamy Gouda Soup with Smoked Paprika

Creamy Gouda Soup with Smoked Paprika is perfect for a cold winter’s day. It’s thick and filling, BUT it doesn’t feel overly heavy like many potato and butternut squash soups because it’s base is cauliflower. This also means that it only has 9 net carbs per bowl! 

Add a bit of crunch by sprinkling with toasted chickpeas or pepitas once prepared. You’ll be adding this to your regular line up of winter soups in no time!

Let me know what you think by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD.

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Creamy Gouda Soup with Smoked Paprika

GF | Low-Carb | Makes 4-6 Servings

A little bit of real cream and smoked paprika are the key ingredients. Use a smoked Gouda cheese for more flavor depth, and substitute canned coconut milk for heavy cream, if desired. 

INGREDIENTS

• 2 teaspoon extra virgin olive oil

• 1 large sweet onion, chopped

• ¼ teaspoon salt, divided

• 2 teaspoons smoked paprika (must be smoked!)

• ½ teaspoon black pepper

• 1 tablespoon fresh thyme, plus more for garnish

• ⅓ cup dry white wine

• 1 head cauliflower (about 2 pounds), cored and chopped

• 1 quart low-sodium chicken broth, divided

• 2 teaspoons cornstarch

• ¾ cup smoked Gouda cheese, shredded

• ¼ cup heavy cream

• OPTIONAL: Roasted chickpeas or roasted pepitas

METHOD

1. Heat olive oil in a large pot over medium heat. Add chopped onion and ¼ teaspoon salt, and cook for about 8 minutes, stirring occasionally.

2. When onions are soft, add paprika, pepper, and thyme, and cook for about 1 minute while stirring. 

3. Add white wine and bring heat to high, stirring constantly for about 1 minute. 

4. Add chopped cauliflower and 3½ cups of chicken broth, and bring to a boil, stirring often. Reduce heat to a simmer, cover, and cook for about 10 minutes or until cauliflower is fork tender. 

5. When cauliflower is tender, remove soup from heat and puree using immersion blender or regular blender. In a small bowl, mix together 2 teaspoons cornstarch and remaining ½ cup of broth.

6. In the same large pot, add the cornstarch mixture to the blended soup over medium heat, stirring constantly for 1 minute.

7. Remove soup from heat, stir in cheese, cream and remaining ¼ teaspoon salt. Top servings with roasted chickpeas or pepitas and additional fresh thyme if desired. 

NUTRITION

• PER SERVING (¼ of recipe): 225 Cal | 14g Fat (7.5g Sat) | 10g Protein | 12g Carb, 3g Fiber, 4g Sugar (0g Added Sugar), 573mg Sodium

Recipe adapted from Cauliflower Soup with Smoked Gouda by Eating Well.

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