Smoked Gouda Broccoli Soup (Recipe for Printing)
Creamy, smoky cheese soup with fresh broccoli, made in one pot and ready in 30 minutes for the ultimate comfort food experience.
# What You’ll Need:
01 -
¼ cup unsalted butter
02 -
1 medium onion, diced
03 -
2 cloves garlic, minced
04 -
¼ cup (30 g) all-purpose flour
05 -
16 ounces vegetable or chicken broth
06 -
16 ounces whole milk
07 -
½ teaspoon salt
08 -
½ teaspoon paprika
09 -
¼ teaspoon pepper
10 -
1 large head of broccoli, chopped into small florets
11 -
1 large carrot, grated
12 -
8 ounces (226 g) smoked gouda, freshly grated
# Steps to Prepare:
01 -
In a saucepan over medium heat, melt butter. Add onions and cook until they begin to brown and turn translucent, about 4 minutes. Add garlic and cook an additional 30 seconds. Add flour and stir to create a paste. Cook for 1 minute.
02 -
Add chicken broth, milk, salt, paprika, and pepper, whisking to incorporate.
03 -
Add broccoli and carrot, stir to combine, and bring to a simmer. Cover, reduce heat to low, and cook for about 10 to 12 minutes, or until vegetables are cooked to your liking.
04 -
Remove soup from heat and slowly add shredded gouda, stirring to incorporate. Continue stirring until cheese has melted.
05 -
Serve warm topped with croutons.
# Helpful Advice:
01 -
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat in the microwave or over medium-low heat on the stovetop until warm.
02 -
Smoked gouda can be substituted with other melty cheeses such as cheddar, monterey jack, or gruyere.
03 -
For a smooth, creamy texture, avoid using pre-grated bagged cheese as they're often coated in anti-clumping powders that add a grainy texture to the soup when melted.