Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups vegetable broth
- 1 cup smoked gouda cheese, shredded
- 1 cup milk or heavy cream
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the onions until they are fragrant and translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute, being careful not to burn it.
- Stir in the broccoli florets and cook for a few minutes until they start to soften.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook until the broccoli is tender, about 10 minutes.
- Blend the soup using an immersion blender or in batches in a countertop blender until smooth and creamy.
- Return the soup to the pot and stir in the smoked gouda and milk or heavy cream. Cook over low heat until the cheese is melted and incorporated.
- Season with salt and pepper to taste, then serve hot.
Notes
Use freshly shredded cheese for better melting and a creamier texture. Don’t rush the sautéing; it’s important for flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian