Creamy Cauliflower Soup
Velvety cauliflower soup with fontina, cream, and smoked hot paprika. Easy stovetop recipe plus tips for roasting, substitutions, and storage.
The Spanish Smoked Hot Paprika lifts this whole dish, adding a nice depth of flavor to each spoonful. Add the paprika at the end, the heat of the soup will gently release the spice’s pleasant aroma. Paprika’s smokey, earthy, hot, and fruity flavors complement the richness of cream, fontina cheese, and cauliflower.
Yield: 6-8 servings
- Brown the cauliflower first to boost flavor, or roast it for even deeper caramelization.
- Blend the cooked vegetables and stock until smooth, then return to heat and stir in cream and cheese.
- Add smoked hot paprika at the end so the soup warms the spice and releases its aroma.
Spices
Featured in this Recipe
Preparation Instructions:
Sweat onions and shallots in oil, season with salt and black pepper.
Add cauliflower, getting a little brown on them before adding stock.
Bring to a simmer, cover, and gently cook until you can easily press a knife through the thickest stems of cauliflower.
Add the vegetables and broth to a blender, pulsing until blended and creamy.
Put soup back in pot on medium on heat, add cream and then melt cheese into soup.
Taste your soup, add more salt and pepper if desired.
Garnish with smoked hot paprika and olive oil.
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More About This Recipe
Try roasting the cauliflower in the oven for extra flavor. (An optional, but flavorful step.)
Frequently Asked Questions
Can I make this soup vegetarian or vegan?
Yes. Use vegetable stock instead of chicken stock. For vegetarian keep the cream and fontina. For vegan replace heavy cream with canned coconut milk or cashew cream and swap fontina for nutritional yeast or a vegan melting cheese. Adjust salt and seasoning after tasting.
Should I roast the cauliflower or brown it in the pan?
Both work. Pan browning gives quick caramelized spots. Roasting at 425 F for 25 to 35 minutes gives deeper, sweeter flavor and can cut down the pot cooking time. Toss florets in oil, roast until golden, then add to the blender with stock.
What cheese can I use instead of fontina?
Use other melting cheeses like Gruyere, young cheddar, or a mild Monterey Jack. Parmesan adds savory depth but does not melt the same way, so add it sparingly. Pick a milder melting cheese for the creamiest texture.
How do I adjust the soup thickness?
Thin the soup with more broth or water. To thicken, simmer uncovered to reduce liquid, add less stock next time, or stir in more cheese. You can also blend in a small cooked potato for extra body without more dairy.
How do I blend hot soup safely?
Let the soup cool a few minutes, fill the blender no more than two thirds full, and hold the lid with a kitchen towel while pulsing to vent steam. Alternatively use an immersion blender in the pot for a safer, faster option.
How much smoked hot paprika should I use?
Start with 1/2 to 1 teaspoon added at the end for 4 to 6 servings. Taste and increase if you want more heat or smokiness. You can sprinkle a little on each bowl as a garnish for a brighter aroma.
Can I freeze this soup?
You can freeze it for up to 2 months, but cream and cheese may change texture after thawing. For best results, freeze the soup without the heavy cream and cheese, then add them while gently reheating on low.
What are good serving ideas and garnishes?
Drizzle extra virgin olive oil, sprinkle smoked hot paprika, add croutons, chopped herbs like chives or parsley, or crispy bacon bits. Serve with crusty bread or a simple green salad for a full meal.
Can I make this soup vegetarian or vegan?
Yes. Use vegetable stock instead of chicken stock. For vegetarian keep the cream and fontina. For vegan replace heavy cream with canned coconut milk or cashew cream and swap fontina for nutritional yeast or a vegan melting cheese. Adjust salt and seasoning after tasting.
Should I roast the cauliflower or brown it in the pan?
Both work. Pan browning gives quick caramelized spots. Roasting at 425 F for 25 to 35 minutes gives deeper, sweeter flavor and can cut down the pot cooking time. Toss florets in oil, roast until golden, then add to the blender with stock.
What cheese can I use instead of fontina?
Use other melting cheeses like Gruyere, young cheddar, or a mild Monterey Jack. Parmesan adds savory depth but does not melt the same way, so add it sparingly. Pick a milder melting cheese for the creamiest texture.
How do I adjust the soup thickness?
Thin the soup with more broth or water. To thicken, simmer uncovered to reduce liquid, add less stock next time, or stir in more cheese. You can also blend in a small cooked potato for extra body without more dairy.
How do I blend hot soup safely?
Let the soup cool a few minutes, fill the blender no more than two thirds full, and hold the lid with a kitchen towel while pulsing to vent steam. Alternatively use an immersion blender in the pot for a safer, faster option.
How much smoked hot paprika should I use?
Start with 1/2 to 1 teaspoon added at the end for 4 to 6 servings. Taste and increase if you want more heat or smokiness. You can sprinkle a little on each bowl as a garnish for a brighter aroma.
Can I freeze this soup?
You can freeze it for up to 2 months, but cream and cheese may change texture after thawing. For best results, freeze the soup without the heavy cream and cheese, then add them while gently reheating on low.
What are good serving ideas and garnishes?
Drizzle extra virgin olive oil, sprinkle smoked hot paprika, add croutons, chopped herbs like chives or parsley, or crispy bacon bits. Serve with crusty bread or a simple green salad for a full meal.
Excellent soup. I used all the cauliflower called for in the recipe for the soup base. Plus added some of the pimentos to the soup as it cooled down before going into the food processor. This last gave the soup a wonderful color. Before serving I roasted more cauliflower and then stirred it into the hot soup just before serving. Did the sprinkle of pimentos + olive oil + parsley for garnish. Instagram worthy and so good!