Smoked Gouda-Broccoli Soup

Smoked paprika and smoked Gouda give this broccoli-and-cheese soup recipe a double hit of smoky flavor. If you can’t find smoked Gouda, smoked Cheddar gives delicious results as well.

Ingredients

  • 1½ pounds broccoli crowns (2 medium)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped sweet onion
  • 2 cloves garlic, smashed and peeled
  • 1 tablespoon all-purpose flour
  • ⅛ teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 2 cups cubed rye bread ( ½-inch pieces)
  • 1 cup shredded smoked Gouda cheese
  • 2 teaspoons white-wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper

Preparation

  • Prep 40 m

  • Ready In 40 m

  1. Cut 1½ cups bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli.
  2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add flour and paprika; stir to coat. Add broth and the chopped broccoli. Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until the broccoli is tender, 8 to 10 minutes.
  3. Meanwhile, make croutons: Toss bread with the remaining 1 tablespoon oil in a large skillet. Cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer to a bowl.
  4. Puree the soup in a blender, in batches if necessary, or use an immersion blender. (Use caution when pureeing hot liquids.) Return the soup to the pan over low heat. Add cheese a little at a time, stirring constantly until it melts before adding more. Stir in the reserved broccoli florets. Cook, stirring occasionally, until they are bright green, 2 to 3 minutes. Stir in vinegar, salt and white pepper. Serve hot, topped with the croutons.

 

Leave a Reply

Your email address will not be published. Required fields are marked *