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. Source: EatingWell Magazine, Soup Cookbook

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Ingredients

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Directions

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  • Cut 1 1/2 cups bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli.

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  • 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.

Nutrition Facts

316 calories; 15.7 g total fat; 5.4 g saturated fat; 24 mg cholesterol; 723 mg sodium. 873 mg potassium; 30.9 g carbohydrates; 6.5 g fiber; 6 g sugar; 17.5 g protein; 1217 IU vitamin a iu; 155 mg vitamin c; 157 mcg folate; 267 mg calcium; 3 mg iron; 58 mg magnesium;

Reviews (10)

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11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
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  • 1 star values: 0