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.
smoked gouda broccoli soup
Smoked Gouda-Broccoli Soup
Ingredient
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1 ½ pounds broccoli crowns (2 medium)
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2 tablespoons extra-virgin olive oil, divided
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1 cup chopped sweet onion
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2 cloves garlic, smashed and peeled
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1 tablespoon all-purpose flour
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⅛ teaspoon smoked paprika
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4 cups low-sodium chicken broth
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2 cups cubed rye bread (1/2-inch pieces)
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1 cup shredded smoked Gouda cheese
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2 teaspoons white-wine vinegar
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½ teaspoon salt
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½ teaspoon ground white pepper
Instructions
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Cut 1 1/2 cups bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli.
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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.
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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.
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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.