Ingredients
Sauce Base
- ¼ cup unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ cup (30 g) all-purpose flour
Liquid Ingredients
- 16 ounces broth, vegetable or chicken
- 16 ounces whole milk
Seasonings
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon pepper
Vegetables
- 1 large head of broccoli, chopped into small florets
- 1 large carrot, grated
Cheese
- 8 ounces (226 g) smoked gouda, freshly grated
Instructions
- Melt Butter and Sauté Onions: In a saucepan over medium heat, melt the unsalted butter. Add the diced onions and cook them for about 4 minutes until they become translucent and begin to brown.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Create Roux: Sprinkle the all-purpose flour into the pan and stir constantly to form a paste. Cook this mixture for 1 minute to remove the raw flour taste.
- Add Liquids and Seasoning: Gradually whisk in the broth and whole milk along with salt, paprika, and pepper, ensuring the mixture is smooth and well combined.
- Add Vegetables and Simmer: Add the chopped broccoli florets and grated carrot to the pot, stirring to combine. Bring the soup to a simmer, then cover and reduce the heat to low. Allow it to cook for 10 to 12 minutes until the vegetables are tender.
- Incorporate Cheese: Remove the saucepan from heat and slowly stir in the freshly grated smoked gouda until it fully melts into the soup, creating a creamy texture.
- Serve: Ladle the soup into bowls and serve warm, optionally topped with croutons for added texture.
Notes
- Use either vegetable or chicken broth based on dietary preferences.
- Grate the smoked gouda fresh for the best melting and flavor.
- Adjust seasoning to taste before serving.
- For a smoother texture, use an immersion blender after simmering the vegetables.
- Serve with crusty bread or croutons for an added crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
