Smoked paprika and smoked Gouda give this broccoli-and-cheese soup recipe a double hit of smoky flavor.
If you’re free to’t find smoked Gouda, smoked Cheddar gives delicious results as well.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
