Description
This creamy smoked Gouda and broccoli soup combines tender broccoli and hearty potatoes with rich flavors, creating a comforting dish perfect for any occasion. The addition of smoked Gouda adds a delightful smokiness, making it a favorite for cozy meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups broccoli florets (about 1 large head of broccoli)
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 8 ounces smoked Gouda cheese, shredded
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional, for extra smokiness)
- Fresh chives or parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5-7 minutes until translucent and fragrant.
- Stir in the minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
- Add the broccoli florets and diced potatoes, stirring for about 3-4 minutes.
- Add 4 cups of vegetable broth, ensuring the vegetables are submerged.
- Increase the heat to bring the mixture to a boil, then reduce to low and simmer for 15-20 minutes until the vegetables are tender.
- Remove from heat and blend the soup until smooth using an immersion blender or a regular blender (cool slightly before blending in batches).
- Place the blended soup back on low heat.
- Add the heavy cream, stirring to combine.
- Gradually add the shredded smoked Gouda cheese, stirring until melted.
- Taste the soup and season with salt, pepper, and smoked paprika if desired.
- Let the soup simmer on low for an additional 5-10 minutes to meld the flavors.
- Ladle the soup into bowls and garnish with chopped chives or parsley.
- Savor the aroma and enjoy the creamy, smoky goodness!
Notes
- For a thicker soup, reduce the amount of vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stove over low heat, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 30 minutes