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Smoked Gouda-Broccoli Soup
Smoked Gouda-Broccoli Soup
10 Reviews
From: EatingWell Magazine, Soup Cookbook
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.
- By: Christine Burns Rudalevige
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
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
Preparation
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Prep
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Ready In
- 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.
- 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; 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: 3 vegetable, 1½ fat, 1 starch, ½ high-fat protein
Reviews 10
January 24, 2018
By: rosemary
this is delicious, i just finished a bowl!! i only made 2 changes, i omitted the croutons and i pureed all of the broccoli. i wasn't a fan of the chunky florets in the soup. it's amazing to get such a creamy consistency without using cream! the cheese and bit of flour do that nicely. i will most definately make this again.
January 17, 2018
By: I love Lemons
This recipe was pretty good. I really liked the croutons.
January 14, 2018
By: BebeJones
This is the first time I have tried this recipe and it was quite good. The only changes I made were using white wine in place of the vinegar and no croutons. My husband loved it also. It will be saved to my favorites for sure.
January 07, 2018
By: Dee
I didn,t use the croutons but it was great just the same.
I don't have an immersion blender and put too much in my Ninja. It went everywhere! I salvaged what was left and it was smooth, creamy and delicious.
I had been looking for a good Broccoli Soup recipe and this is a keeper. Thank you for sharing it.
November 21, 2017
By: Carolyn
The first time I made this soup, I followed the recipe exactly. It was DELICIOUS!. My granddaughter, a picky eater, asked for seconds and thirds. The next time I made it I didn't have enough broccoli but did have some cauliflower, so I mixed the two and used Apple smoked cheddar cheese. It was just as big a hit with the family.
October 26, 2017
By: Brenda Ridley
This soup is fabulous! Great flavor and a silky texture. I will definitely make this again.
October 19, 2017
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
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
By: Rachael Aeling
Yum! Made it as specified. I will make this again.
