Categories: Soup

Ingredients

• 1 1/2 lbs. broccoli crowns
• 2 tbsp. olive oil, divided
• 1 cup chopped sweet onion
• 2 garlic cloves, smashed and peeled
• 1 tbsp. all-purpose flour
• 1/8 tsp smoked paprika
• 4 cups chicken broth
• 2 cups cubed rye bread
• 1 cup shredded smoke Gouda cheese
• 2 tsp white wine vinegar
• 1/2 tsp salt
• 1/2 tsp ground white pepper

Directions

1. Cut 1 1/2 cups bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli.

2. Heat 1 tbsp. oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add flour and paprika; stir to coat. Add broth and the chopped broccoli. Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until the broccoli is tender, 8-10 minutes.

3. Meanwhile, make croutons: Toss bread with the remaining 1 tbsp. oil in a large skillet. Cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer to a bowl.

4. Puree the soup using an immersion blender. Return heat to low. Add cheese a little at a time, stirring constantly until it melts before adding more. Stir in the reserved broccoli florets. Cook, stirring occasionally, until they are bright green, 2-3 minutes. Stir in vinegar, salt and white pepper. Serve hot, topped with the croutons.

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