Rating: 4.5 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Cut 1 1/2 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.

Nutrition Facts

1 1/2 cups soup & 1/4 cup croutons
316 calories; protein 17.5g; carbohydrates 30.9g; dietary fiber 6.5g; sugars 6.2g; fat 15.7g; saturated fat 5.4g; cholesterol 24.2mg; vitamin a iu 1217.3IU; vitamin c 155.3mg; folate 157.1mcg; calcium 267.3mg; iron 2.7mg; magnesium 58mg; potassium 873.3mg; sodium 723.1mg.

3 vegetable, 1 1/2 fat, 1 starch, 1/2 high-fat protein