Cauliflower Gruyère Soup with Smoky Harissa Croutons
Soup season is here! There’s truly nothing more comforting than a warm bowl on a cold winter’s day, and this recipe is just that. Roasting the cauliflower (leaves, stem and all—they’re all edible and full of flavor!) and garlic with the complex smoky sweet heat of harissa spice will bring the flavor, along with miso and the final flourish—a shower of nutty creamy Gruyère cheese (for those broccoli cheddar soup vibes). Now, the croutons couldn’t be easier—tearing the bread gives more crags & corners for better crunch—and are the perfect finish for this bowl of creamy goodness. Talk about a lovin’ spoonful!
Serves 6
INGREDIENTS
1 large head of cauliflower
1 small head of garlic (or 5-6 cloves)
2 shallots
4-5 sprigs of thyme
1 tsp harissa spice
2 tbsp olive oil, plus 1 tsp
4 cups chicken or vegetable stock
1 tbsp white miso
1 cup whole milk
1 cup grated Gruyère cheese
Kosher salt and black pepper
Flat leaf parsley, for garnish
Chili flake, for finishing (optional)
Flaky sea salt, for finishing
Croutons
4-5 slices country bread, torn into bite sized pieces
2 tbsp olive oil
1 tsp harissa spice
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 425F.
Trim cauliflower and cut into slabs, pieces or florets. Add to a sheet pan—including the leaves and stem. Trim, peel and halve the shallots and add to pan along with thyme sprigs. Add 2 tbsp olive oil and harissa spice to vegetables, season with salt and pepper and toss to coat. Spread into an even layer. Cut the top quarter of garlic off, drizzle with 1 tsp olive oil. Wrap in a sheet of tin foil and nestle on the sheet pan.
Roast vegetables for 20 minutes or until tender and golden brown and slightly charred in spots. Remove thyme sprigs and squeeze out garlic cloves.
In a Dutch oven or large pot over medium heat, add the roasted vegetables and garlic along with miso. Pour stock into pot and bring to a boil, then reduce heat and simmer for 5 minutes.
In the meantime, make the croutons. Wipe the sheet pan clean and add the bread. Add olive oil, harissa spice and season with salt and pepper. Toss to coat. Bake in oven (at the same temperature—425F) for 4-5 minutes, tossing halfway thru, until golden brown.
Add milk to pot, then purée the soup with an immersion blender until smooth (or use a blender in batches). If needed, add ¼ cup or so of chicken stock or water to thin out to desired consistency. Stir in Gruyère, until melted and incorporated, then season with salt and pepper.
To serve, ladle soup into bowls, top with croutons, finish with chili flake (if using), flaky sea salt and garnish with parsley.