Name: Smoked Gouda-Broccoli Soup
Ingredients: 1 1/2 lb. 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; 1/8 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 vinega; 1/2 teaspoon salt; 1/2 teaspoon ground white pepper

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Smoked Gouda-Broccoli Soup

Course: Main Course, Soup

Keyword: broccoli, gouda, smoked

Servings:

Author: EatingWell

Ingredients

1 1/2 lb. 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
1/8 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 vinega
1/2 teaspoon salt
1/2 teaspoon ground white pepper

Instructions

Cut 1½ cups bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli.
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.
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.
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.