Smoked Gouda Broccoli Soup
Creamy, cozy Smoked Gouda Broccoli Soup with tender broccoli, sweet carrot, and a smoky cheese finish.
Equipment
- Large pot or Dutch oven
- Whisk
- Immersion blender (or countertop blender)
- Box grater
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth or chicken broth
- 2 cups whole milk or half-and-half
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon black pepper
- 5 cups broccoli florets chopped small (about 1 large head)
- 1 large carrot grated
- 7 ounces smoked Gouda freshly grated
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook 5 to 6 minutes until soft, then stir in garlic for 30 seconds.
- Sprinkle in flour and stir constantly for 1 minute to form a roux.
- Whisk in broth slowly, then whisk in milk. Stir in salt, smoked paprika, and black pepper.
- Add broccoli and carrot. Bring to a gentle simmer, cover, and cook 10 to 12 minutes until tender.
- Blend to desired texture, then reduce heat to low. Add smoked Gouda gradually, stirring until each handful melts before adding more. Do not boil.
- Taste and adjust seasoning. Serve hot.
Notes
- Grate the smoked Gouda yourself for the smoothest melt.
- Keep the soup on low heat when adding cheese to prevent graininess.
- If the soup thickens in the fridge, reheat gently and add a splash of broth or milk.