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Cauliflower Soup with Paprika Oil & Cumin Croutons

    Rick Lozier

Spice up your spring with this savory cauliflower soup garnished with zesty paprika oil and crunchy cumin croutons. The instructions for the paprika oil and croutons are pulled out below, you will need to make those two things while you are preparing the soup.


1/4 cup Extra Virgin Olive oil
4 cups sliced yellow onions, about 1 lb.
1 teaspoon kosher salt
2 cloves garlic, minced
1/2 cup white wine
6 cups reduced sodium chicken broth
7 cups cauliflower florets (1 head trimmed)
1 8-ounce russet potato, peeled & diced
Salt to taste


1/2 teaspoon paprika
2 Tablespoons Extra Virgin Olive oil


4 ounces crusty bread
3/4 teaspoon ground cumin
1 Tablespoon Extra Virgin Olive oil
Dash of salt

In a 6-quart saucepan or Dutch Oven heat the olive oil over medium-low heat. Add the onions and salt to the oil. Cook the onions covered, stirring occasionally, for 20 minutes until very tender. The goal here is to get all the flavor possible out of the onions without browning them. Once the onions are tender add the garlic and cook 5 more minutes.

Add the wine to the saucepan. Increase the heat to medium-high and cook until most of the wine has evaporated, 2-3 minutes. Add the chicken broth, cauliflower, and potato. Bring the soup to a simmer. Reduce heat, cover and simmer about 20 minutes or until cauliflower and potatoes are very tender.

Working in batches, filling the blender no more than 1/3 full at a time, purée the soup until it is smooth. If you haven’t blended hot liquid before be warned: overfilling the blender is dangerous. It is important to slightly open the lid to allow some steam to escape and loosely drape a towel over top of the blender and lid before blending.

Season puréed soup to taste with salt. Drizzle the soup with the paprika oil and top with croutons.

Serves about 6

Paprika Oil: In a small saucepan heat the olive oil and paprika over medium heat until hot, remove from heat and set aside.

Cumin Croutons: Preheat oven to 450°. Cut the bread into 3/4-inch cubes and toss with the olive oil, cumin, and salt. Toast in oven until golden brown, about 5-7 minutes.

About the Creator

Greg Luna is the senior food stylist for Meredith Corporation and contributes to a variety of national publications including Better Homes and Gardens, Eating Well and Allrecipes. He is a Culinary Institute of America graduate and has over 20 years of cooking experience working both in restaurants and as a food stylist.

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