Ingredients:
- 1 1/2 pounds broccoli crowns
- 2 tablespoons olive oil, divided
- 1 sweet onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1/4 teaspoon smoked paprika
- 1 cups low-sodium vegetable broth
- 2 cups stale rye bread, cubed (or place fresh bread in preheated oven until bread hardens)
- 1 cup shredded smoked Gouda cheese, plus additional for soup topping, if desired (see Step 7)
- 2 teaspoons rice vinegar
- Salt and pepper, if desired
Directions:
- Preheat oven to 350 degrees if you need to toast bread and/or it you wish to top soup with Gouda cheese (see step 7).
- Cut 1 1/2 cups of the broccoli florets into smaller florets and set aside; and coarsely chop the remaining florets.
- Heat one tablespoon of oil in a large saucepan over medium heat. Add onion and garlic and cook about 3 minutes, stirring occasionally.
- Add flour and paprika; and stir until full incorporated. Add vegetable broth and broccoli pieces and continue stirring. After soup starts to bubble around edges, reduce heat to low and simmer for about 10 minutes, or until broccoli is tender.
- Make croutons: Toss remaining tablespoon of olive oil with cubed bread in a skillet over medium heat. Cook until browned and crisp, about 5 minutes. Set aside.
- Puree soup in a blender; return soup to large saucepan over medium heat. Add shredded cheese and stir until melted. Stir in remaining broccoli florets and vinegar; cook an additional 3 minutes or until broccoli softens slightly, stirring often.
- Place in individual soup bowls and top with prepared croutons.
- If desired, put some additional shredded Gouta cheese over the croutons and place bowls (oven-safe) in preheated oven for 5 minutes, or until cheese melts.
Inspired by Eating Well Smoked Gouda-Broccoli Soup, Sept./Oct. 2017 issue
