Smoked Gouda Broccoli Soup

Inspiration: EatingWell

For those who would like to enjoy a lactose-free version of this delicious soup, our friend cheddar will be able to assist you.

Ingredients

1 ½ lbs broccoli crowns (2 medium) 2 tbsp extra-virgin olive oil, divided 1 cup sweet onion, chopped 2 cloves garlic, smashed and peeled 1 tbsp all-purpose flour ⅛ tsp smoked paprika 4 cups low-sodium chicken broth 1 cup cubed rye bread (½-inch pieces) 1 cup smoked Gouda cheese, shredded 2 tsp white wine vinegar ½ tsp salt

½ tsp ground white pepper

Preparation

1. Cut 1 ½ cup bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli.

2. Heat 1 tbsp 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.

3. 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.

4. Meanwhile, make croutons: toss bread with the remaining 1 tbsp oil in a large skillet. Cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer to a bowl.

5. Puree the soup in a blender, in batches if necessary (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.