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+ servings
an overhead shot of two bowls of soup with cheese crisps

lemon cauliflower soup with cheesey crisps

Rebecca Eisenberg
This creamy lemon cauliflower soup is filled with shredded chicken, hearty rice, and topped off with smoked gouda cheese crisps that take just minutes to make.
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4 people


  • 2 boneless, skinless chicken thighs
  • 2 tablespoon oil (for cooking the chicken)
  • 2 small onions (roughly chopped)
  • 1 stalk celery (roughly chopped)
  • 1 head cauliflower (roughly chopped)
  • 2 quarts chicken stock
  • 4 cloves garlic (finely minced)
  • 2 lemons (zested and juiced)
  • 2 tablespoon soy sauce
  • ½ cup rice or orzo
  • salt and pepper (to taste)
  • 4 slices smoked gouda cheese (for topping)
  • chives (minced, optional for topping)


  • Heat oil in large pot over medium-high heat until shimmering. Cook whole chicken thighs 3-4 minutes per side until well browned. The chicken does not need to cook all the way through. Remove from pot and set aside.
  • Reduce heat to low and add additional oil to skillet if needed, no need to clean it out first. Sweat celery and onions over low heat until very soft, 7-9 minutes, stirring frequently to prevent browning. Increase heat to medium and add garlic. Cook 60 seconds more.
  • Add 1 quart of chicken stock and chopped cauliflower to the pot. Use second quart of stock to fill the pot until the cauliflower is just barely covered. Bring the pot to a boil, then reduce to a simmer and simmer for 10 minutes.
  • Use a slotted spoon to scoop cauliflower, onion, and celery pieces into a blender. Pour stock from the pot into the blender just until the cauliflower pieces are covered. Blend on high until very smooth. Use additional chicken stock as needed until desired consistency is reached.
    Return soup to empty pot over low heat.
  • Cut chicken into bite size pieces and add it to the pot along with soy sauce, lemon zest, and lemon juice.
  • If adding rice, cook for 20 minutes. If adding orzo, cook according to package directions.

Smoked Gouda Cheese Crisps

  • Preheat oven to 400°F.
  • Arrange slices of smoked gouda cheese on a sheet pan lined with a silicone mat or parchment paper. Bake for 10 minutes until bubbly and browned around the edges.
  • Remove from oven and let cool completely before lifting from the pan.


Tried this recipe?Leave a comment and let me how it was!