Broccoli Gouda Soup Recipes

BROCCOLI GOUDA SOUP

Steps:

• Prepare the soup: Heat the olive oil in a large stock pot or dutch oven over medium until shimmering. Add the onions, carrots, and celery, and saute until soft. Stir in the broccoli and heat for several minutes, until the florets turn bright green. Raise the heat to medium-high and add 3 cups of a vegetable stock. Bring to a boil, stir in the orzo, and reduce heat to maintain a gentle simmer.
• Prepare the veloute: Melt the butter in a medium sauce pan over medium. Stir in the flour to create a thin paste. Begin adding the 1 cup of vegetable stock, a little at a time, stirring all the while to incorporate and smooth out the flour paste. Continue heating until the sauce thickens and is creamy. Add the Worcestershire sauce and the mustard, combining well with the sauce. Remove the pan from the heat and add the cheese. Stir until melted and completely incorporated into the sauce.
• Use an immersion blender to smooth out the soup to your desired consistency. (I like to leave some large bits of broccoli florets for texture.) Pour in the veloute and stir well to combine. Taste, and add salt and pepper to suit.

BROCCOLI SMOKED GOUDA SOUP

Steps:

• Heat olive oil in a large pot on medium heat. Saute onions until they start to turn translucent, about 5 minutes. Add garlic and heat for another minute will stirring constantly. Stir in flour and cook for another minute while stirring constantly.
• Stir in chopped broccoli and potato, making sure to coat all pieces with the sauteed onion, garlic, and flour mixture.
• Add chicken broth and bring to a boil. Lower to medium heat and cook for another 20 minutes, or until broccoli and potato pieces soften. Stir in half-and-half.
• Transfer everything to a blender and blend until smooth.
• Return pureed mix to the pot. Stir in shredded gouda, Serve immediately.

SMOKED GOUDA-BROCCOLI SOUP

Steps:

• Cut 1 1/2 cups bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli.
• Heat 1 tablespoon 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.
• Meanwhile, make croutons: Toss bread with the remaining 1 tablespoon oil in a large skillet. Cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer to a bowl.
• Puree the soup in a blender, in batches if necessary, or use an immersion blender. (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.

GOUDA AND BROCCOLI SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
• Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
• Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
• Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
• Stir broccoli into the soup.
• Season the soup with nutmeg, salt, and black pepper to serve.

GOUDA SOUP

Steps:

• Melt butter in a heavy-bottomed saucepan.
• Add the onion and celery and cook until they are softened but not browned, 4-5 minutes.
• Sprinkle in flour and stir well.
• Add Worcestershire sauce and cayenne.
• Stir in 1/2 cup hot milk and blend well.
• Repeat.
• Add remaining milk 1 cup at a time, stirring well.
• Add potatoes, carrots and beans.
• Reduce heat to medium-low and cook until vegetables are cooked and soup has thickened, 15-20 minutes, stirring occasionally.
• Reduce heat to low and stir in cheese, stirring well until cheese is melted.
• Season with salt and pepper.
• Stir in parsley just before serving.