Description
A rich and creamy Smoked Gouda Broccoli Soup that combines tender broccoli and carrots with a flavorful smoked gouda cheese blend. This comforting soup is easy to prepare on the stovetop and perfect for a cozy meal, topped with crunchy croutons for extra texture.
Ingredients
Soup Base
- ¼ cup unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ cup (30 g) all-purpose flour
- 16 ounces (475 ml) vegetable or chicken broth
- 16 ounces (475 ml) whole milk
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon pepper
Vegetables
- 1 large head of broccoli, chopped into small florets
- 1 large carrot, grated
Cheese
- 8 ounces (226 g) smoked gouda, freshly grated
Instructions
- Sauté Aromatics: In a saucepan over medium heat, melt the butter. Add the diced onions and cook until they begin to brown and turn translucent, about 4 minutes. Then, add the minced garlic and cook for an additional 30 seconds to release the aroma.
- Create Roux: Sprinkle the flour over the sautéed onions and garlic. Stir continuously to combine and cook the mixture for 1 minute to form a paste, which will help thicken the soup.
- Add Liquids and Spices: Gradually whisk in the chicken or vegetable broth and whole milk to prevent lumps. Add salt, paprika, and pepper, stirring well to incorporate all ingredients evenly.
- Add Vegetables and Simmer: Stir in the chopped broccoli florets and grated carrot. Bring the mixture to a gentle simmer, then cover the saucepan, reduce the heat to low, and cook for 10 to 12 minutes until the vegetables are tender to your liking.
- Incorporate Cheese: Remove the soup from heat. Slowly add the shredded smoked gouda cheese while stirring continuously until the cheese melts completely and the soup becomes creamy.
- Serve: Ladle the warm soup into bowls and top with crunchy croutons if desired. Serve immediately for the best taste and texture.
Notes
- Leftovers: Soup 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.
- Cheese variations: Smoked gouda can be substituted with your favorite melty cheese such as cheddar, Monterey Jack, or Gruyere for a different flavor profile.
- Don’t use pre-shredded cheese: For a smooth and creamy texture, avoid pre-grated bagged cheese as it often contains anti-clumping powders that result in a grainy texture when melted.
- For thicker soup, cook the roux one minute longer or reduce liquid slightly.
