Weekly Winner:  Best Broccoli Soup By Far

I am a big fan of broccoli soups — cream of, puréed, heck, I’m just a fan of broccoli! There’s nothing that you can do to it that I don’t like and you actually don’t need to do anything to it for me to like it –I’ll happily eat it raw, baked, roasted, grilled, broiled… well, you get the idea.

Because of this love of broccoli, I have amassed quite a few recipes for the stuff, including several soups.  This new one – Smoked Gouda-Broccoli Soup has become my new favorite (to date).  It combines my favorite vegetable with my favorite cheese (although really any cheese could be considered my favorite), and tops it off with a bread I dearly love.  How could I not consider this the best thing I made last week?

The recipe comes from Eating Well Magazine and has become my justification for having  smoked Gouda and rye bread in the house at all times. Having the broccoli is never a problem.

Smoked Gouda-Broccoli Soup

Serves 4

Ingredients:

1-1/2 lbs broccoli crowns (2 medium)

2 Tbsp olive oil, divided

1 cup chopped sweet onion

2 cloves garlic, smashed and peeled

1 Tbsp all-purpose flour

1/8 tsp smoked paprika

4 cups chicken broth

2 cups cubed rye bread (1/2 inch pieces)

1 cup shredded smoked Gouda cheese

2 tsp white-wine vinegar

1/2 tsp salt

1/2 tsp ground white pepper

Procedure:

  1. Cut 1-1/2 cups 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.  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.
  3. Meanwhile, make the 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.
  4. Puree the soup in a blender, in batches if necessary, or use an immersion blender. 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.