A creamy, comforting soup featuring tender broccoli and carrots in a rich, smoky gouda cheese base. Perfect for chilly days when you want something warming and satisfying.

american

Nutrition

Provides good amounts of vitamin C, fiber, and calcium from broccoli and cheese, though high in saturated fat and sodium from dairy ingredients.

Calories	420 kcal
Energy	1758 kJ
Protein	19 g
Total Fat	31 g
Saturated Fat	20 g
Trans Fat	1 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	8 g
Cholesterol	98 mg
Carbohydrate	22 g
Sugars	13 g
Dietary Fibre	4 g
Sodium	810 mg

*per serving

VegetarianGluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersouplunchvegetarianmain coursefamily friendlystovetop

Smoked Gouda Broccoli Soup

The Toasty Kitchen (Heather)

4

Name: Smoked Gouda Broccoli Soup — Tasty Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 0.25 cup Butter (unsalted); 1 medium Onion (diced); 2 clove Garlic (minced); 0.25 cup Flour (all-purpose); 16 ounce Broth (vegetable or chicken); 16 ounce Milk (whole); 0.5 teaspoon Salt; 0.5 teaspoon Paprika; 0.25 teaspoon Pepper; 1 large head Broccoli (chopped into small florets); 1 large Carrot (grated); 8 ounce Smoked Gouda (fresh grated)

servings

0

per serve

0

minutes

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Ingredients

0.25 cup Butter unsalted

1 medium Onion diced

2 clove Garlic minced

0.25 cup Flour all-purpose

16 ounce Broth vegetable or chicken

16 ounce Milk whole

0.5 teaspoon Salt

0.5 teaspoon Paprika

0.25 teaspoon Pepper

1 large head Broccoli chopped into small florets

1 large Carrot grated

8 ounce Smoked Gouda fresh grated

Equipment

Saucepan

Grater

Whisk

Knife

Cutting board

Instructions

In a saucepan over medium heat, melt butter. Add onions and cook until they begin to brown and turn translucent, about 4 minutes. Add garlic and cook an additional 30 seconds. Add flour and stir to create a paste. Cook for 1 minute.

Add chicken broth, milk, salt, paprika, and pepper, whisking to incorporate.

Add broccoli and carrot, stir to combine, and bring to a simmer. Cover, reduce heat to low, and cook for about 10 to 12 minutes, or until vegetables are cooked to your liking.

Remove soup from heat and slowly add shredded gouda, stirring to incorporate. Continue stirring until cheese has melted.

Serve warm topped with croutons.