Broccoli, Cheddar & Smoked Gouda Soup with Garlic Toast

Broccoli, Cheddar & Smoked Gouda Soup

with Garlic Toast

25 MIN
$15.99 2 Servings
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From the Test Kitchen

For this rich, comforting soup, you'll cook broccoli florets in a mix of cream, chicken broth, and more before stirring in a duo of grated cheddar and smoked gouda until melted. A side of garlic-rubbed toast is perfect for dipping as you go.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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ingredients
Broccoli, Cheddar & Smoked Gouda Soup with Garlic Toast
Title
  • 1 cup Chicken Bone Broth
  • ½ lb Broccoli
  • ¼ cup Cream
  • 2 Tbsps All-Purpose Flour
  • 2 oz Salted Butter
  • ⅓ cup Mirepoix
  • 1 clove Garlic
  • 1 Small Baguette
  • 2 oz Smoked Gouda Cheese
  • 2 oz White Cheddar Cheese
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Halve the baguette horizontally, then halve crosswise on an angle. Peel 1 clove of garlic. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Grate both cheeses on the large side of a box grater.

Make the garlic toast
2 Make the garlic toast

Place the halved baguette on a sheet pan, cut sides up. Drizzle with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface. Immediately rub the cut sides of the bread with the peeled garlic clove; discard the clove.

Start the soup
3 Start the soup

Meanwhile, in a medium pot, combine the butter and mirepoix. Cook on medium, stirring frequently, 30 seconds to 1 minute, or until combined and the butter is melted. Add the flour. Cook, whisking frequently, 30 seconds to 1 minute, or until combined (the mixture will thicken into a paste). Working in batches, slowly add the broth, whisking constantly to incorporate. Cook, whisking constantly, 1 to 2 minutes, or until smooth and no lumps remain.

Finish the soup & serve your dish
4 Finish the soup & serve your dish

Add the broccoli florets, cream, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer 5 to 6 minutes, or until slightly thickened. Turn off the heat. Stir in the grated cheeses until melted and thoroughly combined. Serve the finished soup with the garlic toast on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Halve the baguette horizontally, then halve crosswise on an angle. Peel 1 clove of garlic. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Grate both cheeses on the large side of a box grater.

2 Make the garlic toast

Place the halved baguette on a sheet pan, cut sides up. Drizzle with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface. Immediately rub the cut sides of the bread with the peeled garlic clove; discard the clove.

Make the garlic toast
Start the soup
3 Start the soup

Meanwhile, in a medium pot, combine the butter and mirepoix. Cook on medium, stirring frequently, 30 seconds to 1 minute, or until combined and the butter is melted. Add the flour. Cook, whisking frequently, 30 seconds to 1 minute, or until combined (the mixture will thicken into a paste). Working in batches, slowly add the broth, whisking constantly to incorporate. Cook, whisking constantly, 1 to 2 minutes, or until smooth and no lumps remain.

4 Finish the soup & serve your dish

Add the broccoli florets, cream, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer 5 to 6 minutes, or until slightly thickened. Turn off the heat. Stir in the grated cheeses until melted and thoroughly combined. Serve the finished soup with the garlic toast on the side. Enjoy!

Finish the soup & serve your dish
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