Description
A creamy and comforting soup made with fresh broccoli and smoked Gouda cheese, perfect for chilly autumn evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups fresh broccoli florets (about 1.5 lbs), chopped
- 4 cups chicken broth or vegetable broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 2 cups shredded smoked Gouda cheese (about 8 ounces), freshly grated
- ¼ cup all-purpose flour (optional, for thickening)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant
- Stir in broccoli florets and pour in chicken broth. Bring to a gentle boil; reduce heat and simmer covered for 15-20 minutes until broccoli is very tender
- In a separate saucepan, warm milk and heavy cream until steaming but not boiling
- If desired, whisk in flour to the milk and cream mixture for a thicker soup
- Transfer the broccoli mixture to a blender, add the milk and cream mixture, and blend until smooth. For a chunkier soup, blend only half
- Return the blended soup to the pot over low heat and gradually stir in shredded Gouda until melted
- Stir in salt, black pepper, and nutmeg. Adjust seasonings as needed. Heat gently but do not boil
- Ladle soup into bowls and garnish with extra Gouda or fresh parsley if desired
Notes
Grate your own cheese for best melting.
Don’t overcook broccoli to maintain vibrant color.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 100mg