Description
This Smoked Gouda Broccoli Soup is a creamy, comforting dish combining tender broccoli and carrots with the rich, smoky flavor of gouda cheese. Perfect for a cozy lunch or dinner, this soup is easy to prepare with simple ingredients and offers a velvety texture that pleases the palate.
Ingredients
Scale
Soup Base
- ¼ cup unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ cup (30 g) all-purpose flour
Liquids & Seasoning
- 16 ounces vegetable or chicken broth
- 16 ounces whole milk
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon pepper
Vegetables & Cheese
- 1 large head of broccoli, chopped into small florets
- 1 large carrot, grated
- 8 ounces (226 g) smoked gouda, freshly grated
Instructions
- Sauté Onions and Garlic: In a saucepan over medium heat, melt the unsalted butter. Add the diced onions and cook until they begin to brown and become translucent, about 4 minutes. Then add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make Roux: Stir in the all-purpose flour to the onion and garlic mixture, forming a paste. Cook this roux for about 1 minute to eliminate the raw flour taste.
- Add Liquids and Seasoning: Gradually whisk in the vegetable or chicken broth along with whole milk, ensuring the mixture is smooth. Season with salt, paprika, and pepper, stirring well to combine.
- Cook Vegetables: Incorporate the chopped broccoli florets and grated carrot into the soup. Stir everything together and bring the mixture to a gentle simmer. Cover the pot, reduce the heat to low, and cook for 10 to 12 minutes or until the vegetables are tender to your preference.
- Add Cheese: Remove the pot from heat and slowly add the freshly grated smoked gouda cheese, stirring continuously until the cheese is fully melted and integrated into the soup, creating a smooth, creamy texture.
- Serve: Ladle the warm soup into bowls and, if desired, garnish with croutons for added texture and crunch. Serve immediately.
Notes
- Use fresh smoked gouda for the best melting and flavor experience.
- You can substitute vegetable broth to make the soup vegetarian.
- Adjust seasoning to taste, especially salt depending on the broth used.
- For a thicker soup, cook the roux longer before adding liquids.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
