Smoked Gouda Broccoli Soup

Both smoked Gouda and cheddar are aged cheeses with very little lactose — so if dairy is usually an issue, this one is worth trying.

Ingredients

1 1/2 lbs broccoli crowns (about 2 medium heads)

2 tbsp extra-virgin olive oil, divided

1 cup sweet onion, chopped

2 garlic cloves, smashed and peeled

1 tbsp all-purpose flour

1/8 tsp smoked paprika

4 cups low-sodium chicken broth

1 cup rye bread, cut into 1/2-inch cubes

1 cup smoked Gouda, freshly shredded

2 tsp white wine vinegar

1/2 tsp kosher salt

1/2 tsp ground white pepper

Preparation

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

2. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

3. Add the flour and paprika and cook, stirring constantly, for 1 minute. Add the broth and chopped broccoli and bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until the broccoli is tender, 8–10 minutes.

4. Meanwhile, toss the bread cubes with the remaining 1 tablespoon of oil in a large skillet. Cook over medium heat, stirring occasionally, until golden and crisp, about 10 minutes. Transfer to a bowl.

5. Working in batches if necessary, carefully blend the soup until smooth — leave the lid slightly ajar and hold it down with a towel to allow steam to escape. Return to the pot over low heat. Add the Gouda a handful at a time, stirring constantly until fully melted before adding more. Stir in the reserved broccoli florets and cook, stirring occasionally, until bright green, 2–3 minutes. Stir in the vinegar, salt, and white pepper. Ladle into bowls and top with the croutons.

Notes

Inspired by EatingWell.