Total prep and cook time: 50 minutes
• 3 cups whole-wheat bread (½-inch cubed)
• 4 teaspoons extra-virgin olive oil, divided
• ¾ teaspoon ground white pepper, divided
• ½ teaspoon chopped fresh thyme plus 1 tablespoon, divided
• ¼ teaspoon garlic powder
• 1 large sweet onion, chopped
• ¼ teaspoon salt
• 2 teaspoons smoked paprika
• ¼ cup dry white wine
• 1 head cauliflower (about 2 pounds), cored and chopped
• 4 cups low-sodium chicken broth or no- chicken broth, divided
• 2 teaspoons cornstarch
• ¾ cup shredded smoked Gouda
• ¼ cup heavy cream
1. Preheat oven to 350°F.
2. Toss bread in a bowl with 2 teaspoons oil, ¼ teaspoon pepper, ½ teaspoon thyme and garlic powder. Spread on a baking sheet. Bake, stirring once, until crispy, 14 to 18 minutes.
3. Meanwhile, heat the remaining 2 teaspoons oil in a large pot over medium heat. Add onion and salt, cover and cook, stirring occasionally until the onion is very soft and barely starting to brown, 7 to 9 minutes. Sprinkle with paprika, the remaining ½ teaspoon white pepper, and 1 tablespoon thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add wine, increase heat to high and bring to a boil, scraping up any browned bits.
4. Add cauliflower and 3½ cups broth, cover and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook until the cauliflower is very tender 10 to 12 minutes.
5. Puree the soup in the pot with an immersion blender (or in batches in a regular blender and return to the pot). Combine the remaining ½ cup broth and cornstarch in a small bowl and stir into the soup. Return to a simmer over medium heat; simmer, stirring constantly, for 1 minute.
6. Remove from heat. Stir in cheese and cream. Serve the soup topped with the croutons.
Presented by Donna Parang, UT Community Cooking Class