Smoked Gouda-Broccoli Soup

Smoked Gouda-Broccoli Soup

4 Reviews
From: EatingWell Magazine, September/October 2017

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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


  • Prep

  • Ready In

  1. Cut 1½ cups bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 1½ cups soup & ¼ cup croutons
  • Per serving: 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
  • Nutrition Bonus: 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

Reviews 4

October 19, 2017
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By: voraciousgirl
This was great! The only thing I did different was use the Better Than Boullion broth. I skipped the croutons.
October 04, 2017
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By: jfkatz66
My Dutch husband, lover of cheese, really liked it. We had to use a different smoked cheese here in South Africa but right afterwards I did find a smoked Gouda of course. I didn't make the croutons but it was good without it. I thought it needed a bit more smoked paprika that I added at the end and tasted better the second day. My smoked paprika might need replacing as I think about it and that might help, also.
September 04, 2017
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By: Rachael Aeling
Yum! Made it as specified. I will make this again.
August 23, 2017
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By: Marcella Steele
Totally would make again the cheese was balanced
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