Cauldron of Creepy Cauliflower Soup

Name: Cauldron of Creepy Cauliflower Soup
Cook time: 25 min
Yield: 4 servings
Ingredients: 120 g sandwich bread cut into ghost shapes or small cubes; 10 ml olive oil; 1 g smoked paprika divided; 2 g kosher salt divided; 30 g unsalted butter; 5 ml olive oil; 150 g yellow onion small dice; 12 g garlic cloves minced; 900 g cauliflower florets cut into small florets; 200 g Yukon Gold potato peeled and diced; 1 g dried thyme; 8 g kosher salt divided; 2 g black pepper freshly ground, divided; 1200 ml vegetable broth low sodium; 120 ml heavy cream; 100 g sharp cheddar cheese finely grated; 3 g smoked paprika divided; 8 g fresh parsley chopped; 8 g fresh chives thinly sliced

A smooth cauliflower soup built on onion, garlic, potato, and vegetable broth, blended with cream and cheddar for body. Ghost-shaped croutons add the Halloween look, while paprika and chives finish the bowl with a savory, cozy profile.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

120 g sandwich bread cut into ghost shapes or small cubes
10 ml olive oil
1 g smoked paprika divided
2 g kosher salt divided
30 g unsalted butter
5 ml olive oil
150 g yellow onion small dice
12 g garlic cloves minced
900 g cauliflower florets cut into small florets
200 g Yukon Gold potato peeled and diced
1 g dried thyme
8 g kosher salt divided
2 g black pepper freshly ground, divided
1200 ml vegetable broth low sodium
120 ml heavy cream
100 g sharp cheddar cheese finely grated
3 g smoked paprika divided
8 g fresh parsley chopped
8 g fresh chives thinly sliced

Instructions

Heat the oven to 200°C. Arrange the bread on a baking sheet. Brush with 10 ml of the olive oil and dust with 1 g of the smoked paprika and 2 g of the salt. Bake until crisp and lightly browned, 8 to 10 minutes. Croutons are dry, crisp, and lightly golden at the edges.
While the croutons bake, melt the butter with the remaining 5 ml olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes, stirring, until translucent. Add the garlic and cook for 30 seconds, just until fragrant. Onion is soft and glossy; garlic smells fragrant but not browned.
Add the cauliflower, potato, thyme, the remaining 8 g salt, the remaining 1 g black pepper, and the broth. Bring to a boil, then reduce to a simmer and cook for 18 to 20 minutes, until the cauliflower and potato are completely tender. A knife slides easily through both cauliflower and potato.
Blend the soup until very smooth with a blender or immersion blender. Return it to low heat, then stir in the cream, cheddar, and the remaining 3 g smoked paprika. Warm for 2 to 3 minutes without boiling, stirring until the cheese is fully melted. Soup is silky and evenly thickened; no visible cheese bits remain.
Ladle the soup into bowls. Top with the ghost croutons and finish with the parsley and chives, if using. Serve immediately. Soup is hot and steaming, with croutons floating on top and herbs bright on the surface.