Broccoli, Cheddar & Smoked Gouda Soup

with Garlic Toast

25 MIN

$21.99 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

900 Cals (est.)

View Full Nutrition

fresh

ingredients

1 cup Chicken Bone Broth
2 Small Baguettes
½ lb Broccoli
¼ cup Cream
2 Tbsps All-Purpose Flour
2 oz Salted Butter
⅓ cup Mirepoix
1 clove Garlic
2 oz Smoked Gouda Cheese
2 oz White Cheddar Cheese

step-by-step

instructions

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Halve the baguettes 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 the gouda and cheddar on the large side of a box grater.

2 Make the garlic toast

Place the halved baguettes on a sheet pan, cut side 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 with the peeled garlic clove; discard the clove.

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 (shaking the packet before opening), 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 gouda and cheddar until melted and thoroughly combined. Serve the finished soup with the garlic toast on the side. Enjoy!