Smoky Gouda & Roasted Garlic Cauliflower Chowder
This smoky gouda cauliflower chowder is rich, creamy, and packed with flavor. Roasted garlic and tender cauliflower blend into a velvety base, while smoky gouda cheese, bacon, and crunchy sourdough croutons add texture and flavor. It’s the ultimate cold-weather comfort soup that still feels elevated and special!
Equipment
Ingredients
- 1 head Garlic
- 5 tbsp Olive oil Divided
- 4-5 strips Bacon chopped
- 1 medium Yellow onion finely diced
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Paprika
- 1 large Head cauliflower cut into florets
- 32 oz. Chicken broth
- 8 oz. Smoked gouda cheese shredded
- 1 1/4 cup Heavy Cream
- 2-3 slices Sourdough bread cubed
Instructions
- Preheat oven to 425 degrees F. Slice the top off of a head of garlic (about the top 1/4) and place on a sheet of aluminum foil. Drizzle with 2 tablespoons of olive oil and wrap tightly. Roast for 35-40 minutes or until golden brown and fragrant. Let cool then squeeze garlic cloves out of the peel.1 head Garlic , 5 tbsp Olive oil
- Add sourdough bread cubes to a sheet pan, toss with 2 tablespoons of olive oil and season with salt and pepper. Toss to combine. Bake for 6-8 minutes or until golden brown.2-3 slices Sourdough bread , 5 tbsp Olive oil
- In a large Dutch oven heat 1 tablespoon of olive oil over medium-high heat. Add in the bacon and onion, sauté for 5-7 minutes. Until bacon starts to get crispy. Add in the seasonings.5 tbsp Olive oil , 4-5 strips Bacon , 1 medium Yellow onion, 1 tsp Kosher salt, Fresh cracked black pepper , 1 tsp Garlic powder, 1/2 tsp Onion powder, 1/4 tsp Paprika
- Add in the cauliflower florets and chicken broth. Cover and bring to a boil over high heat, reduce to medium-high heat and simmer for 12-15 minutes or until the cauliflower is tender. Add in the roasted garlic cloves.1 large Head cauliflower , 32 oz. Chicken broth
- Use an immersion blender to partially blend the mixture, leaving some chunks of cauliflower. Mix in the gouda and heavy cream, heat over medium heat, stirring until the cheese is melted.8 oz. Smoked gouda cheese, 1 1/4 cup Heavy Cream
- Serve chowder topped with croutons and enjoy!
Notes
- Roast the garlic until golden and caramelized for the sweetest, mellow flavor.
- Use freshly shredded smoked gouda if possible, pre-shredded cheese won’t melt as smoothly.
- Blend part of the soup for a creamy base but leave some cauliflower chunks for texture. An immersion blender is best for this or transfer part to a counter top blender, just be careful with the steam.
Nutrition
Serving: 1servingCalories: 651kcalCarbohydrates: 38gProtein: 26gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 153mgSodium: 2336mgPotassium: 931mgFiber: 6gSugar: 11gVitamin A: 1467IUVitamin C: 106mgCalcium: 544mgIron: 3mg