Nutrition per serving may change if servings are adjusted.
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
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.
316 calories;16 g fat(5 g sat); 7 g fiber; 31 g carbohydrates; 17 g protein; 157 mcg folate; 24 mg cholesterol; 6 g sugars; 0 g added sugars; 1,217 IU vitamin A; 155 mg vitamin C; 267 mg calcium; 3 mg iron; 723 mg sodium; 873 mg potassium
Vitamin C (258% daily value), Folate (39% dv), Calcium (27% dv), Vitamin A (24% dv)
Carbohydrate Servings: 2
Exchanges: 1 starch, 3 vegetable, ½ high fat meat, 1½ fat