Broccoli Gouda Soup Recipes

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SMOKED GOUDA-BROCCOLI SOUP



Smoked Gouda-Broccoli Soup image

Smoked paprika and smoked Gouda give this broccoli-and-cheese soup recipe a double hit of smoky flavor. If you can't find smoked Gouda, smoked Cheddar gives delicious results as well.

Provided by Christine Burns Rudalevige

Categories     Healthy Soup Recipes

Time 40m

Number Of Ingredients 12

1 ½ pounds broccoli crowns (2 medium)
2 tablespoons extra-virgin olive oil, divided
1 cup chopped sweet onion
2 cloves garlic, smashed and peeled
1 tablespoon all-purpose flour
⅛ teaspoon smoked paprika
4 cups low-sodium chicken broth
2 cups cubed rye bread (1/2-inch pieces)
1 cup shredded smoked Gouda cheese
2 teaspoons white-wine vinegar
½ teaspoon salt
½ teaspoon ground white pepper

Steps:

  • Cut 1 1/2 cups bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli.
  • Heat 1 tablespoon 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 to 10 minutes.
  • Meanwhile, make croutons: Toss bread with the remaining 1 tablespoon oil in a large skillet. Cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer to a bowl.
  • Puree the soup in a blender, in batches if necessary, or use an immersion blender. (Use caution when pureeing hot liquids.) Return the soup to the pan over low heat. 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 to 3 minutes. Stir in vinegar, salt and white pepper. Serve hot, topped with the croutons.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 30.9 g, Cholesterol 24.2 mg, Fat 15.7 g, Fiber 6.5 g, Protein 17.5 g, SaturatedFat 5.4 g, Sodium 723.1 mg, Sugar 6.2 g

GOUDA AND BROCCOLI SOUP



Gouda and Broccoli Soup image

Rich, creamy, cheesy, yummy! Try using smoked Gouda for a variation in flavor.

Provided by MichelleA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 9

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
1 (10.5 ounce) can chicken broth
2 cups milk
1 ½ cups grated Gouda cheese
2 cups chopped broccoli
1 pinch ground nutmeg
salt and pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
  • Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
  • Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
  • Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
  • Stir broccoli into the soup.
  • Season the soup with nutmeg, salt, and black pepper to serve.

Nutrition Facts : Calories 396 calories, Carbohydrate 21.4 g, Cholesterol 93.4 mg, Fat 26.8 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 16.9 g, Sodium 878.7 mg, Sugar 10.3 g

BROCCOLI GOUDA SOUP RECIPE



Broccoli Gouda Soup Recipe image

With a creamy and cheesy flavour of Gouda cheese and tender chicken, this Broccoli Gouda Soup provides a refreshing taste that will make you happy and want more! This soup recipe is prepared with the toothsome combination of broccoli, Gouda cheese, chicken broth, onion, all purpose flour and a melange of spices. You can cook this Continental recipe for your family and friends on occasions like kitty party and game night. If you are looking to impress your loved ones, then you must try this appetizer recipe!

Provided by TNN

Categories     Appetizers

Time 1h20m

Yield 4

Number Of Ingredients 11

2 medium broccoli
2 tablespoon extra virgin olive oil
1 large onion
2 cloves garlic
1 tablespoon all purpose flour
1/4 teaspoon paprika
4 cup chicken broth
1 cup cheese- gauda shredded
2 teaspoon white vinegar
1/2 teaspoon salt
1/2 teaspoon white pepper powder

Steps:

  • To begin with the cooking process, start prepping the vegetables. Wash the broccoli in running water and peel the onion and garlic. Cut florets of the broccoli in a bowl and chop the stem roughly and keep them aside. Dice the onions and crush the garlic in another bowl.
  • Next, put a deep-bottomed pan on medium flame and heat extra virgin olive oil in it. Once the oil is hot enough, add the chopped onions and saute till translucent and golden brown in colour. Then, add the crushed garlic and saute till the raw smell goes away!
  • Now, add all purpose flour along with paprika to the pan and stir once. Carefully, add the chicken broth and chopped broccoli stems to the mixture and let the mixture cook on low flame. Once, the mixture is little thick, switch the gas off and allow it to cool down.
  • Once the contents are cool enough, put them in a blender jar and give it a nice blend to make it a puree. Once done, put a pan on a low flame and add the puree in it. Let the puree simmer for about 5 minutes and then slowly add the grated cheese, while giving it a constant stir.
  • Along with it, add the broccoli florets. Keep stirring until the florets turn light green, the Broccoli Gouda Soup​​ is ready. Enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 141 cal

BROCCOLI SMOKED GOUDA SOUP



Broccoli Smoked Gouda Soup image

Make and share this Broccoli Smoked Gouda Soup recipe from Food.com.

Provided by Late Night Gourmet

Categories     Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1/2 onion, diced
4 large garlic cloves, diced
3 tablespoons flour
24 ounces broccoli, chopped
1 lb russet potato, peeled and chopped
4 cups reduced-sodium chicken broth
1/2 cup half-and-half
2 cups smoked gouda cheese, shredded

Steps:

  • Heat olive oil in a large pot on medium heat. Saute onions until they start to turn translucent, about 5 minutes. Add garlic and heat for another minute will stirring constantly. Stir in flour and cook for another minute while stirring constantly.
  • Stir in chopped broccoli and potato, making sure to coat all pieces with the sauteed onion, garlic, and flour mixture.
  • Add chicken broth and bring to a boil. Lower to medium heat and cook for another 20 minutes, or until broccoli and potato pieces soften. Stir in half-and-half.
  • Transfer everything to a blender and blend until smooth.
  • Return pureed mix to the pot. Stir in shredded gouda, Serve immediately.

Nutrition Facts : Calories 258, Fat 14, SaturatedFat 6.8, Cholesterol 37.8, Sodium 305.8, Carbohydrate 21.8, Fiber 3.7, Sugar 3, Protein 13.9

BROCCOLI GOUDA SOUP



Broccoli Gouda Soup image

Use a fairly young gouda, aged no more than a year, to keep the soup from becoming grainy.

Provided by Karen Gibson

Categories     Soup

Time 35m

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion (diced)
1 medium carrot (diced)
1 stalk celery (diced)
2 to 3 broccoli heads (about 12 ounces, florets only)
3 cups vegetable stock
1/2 cup orzo pasta (I used orzo corn pasta)
salt and pepper to taste
3 tablespoon butter
3 tablespoons flour ((or 2 tablespoons coconut flour))
1 cup vegetable stock
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 cup gouda, (grated)
1/2 cup melting cheese ((such as fontina, sliced into small cubes (or grated, if it can withstand the grater))

Steps:

  • Prepare the soup: Heat the olive oil in a large stock pot or dutch oven over medium until shimmering. Add the onions, carrots, and celery, and saute until soft. Stir in the broccoli and heat for several minutes, until the florets turn bright green. Raise the heat to medium-high and add 3 cups of a vegetable stock. Bring to a boil, stir in the orzo, and reduce heat to maintain a gentle simmer.
  • Prepare the veloute: Melt the butter in a medium sauce pan over medium. Stir in the flour to create a thin paste. Begin adding the 1 cup of vegetable stock, a little at a time, stirring all the while to incorporate and smooth out the flour paste. Continue heating until the sauce thickens and is creamy. Add the Worcestershire sauce and the mustard, combining well with the sauce. Remove the pan from the heat and add the cheese. Stir until melted and completely incorporated into the sauce.
  • Use an immersion blender to smooth out the soup to your desired consistency. (I like to leave some large bits of broccoli florets for texture.) Pour in the veloute and stir well to combine. Taste, and add salt and pepper to suit.

SMOKED GOUDA AND BROCCOLI FLATBREADS



Smoked Gouda and Broccoli Flatbreads image

There are equal amounts of cheese and broccoli on this flatbread, but it's the smoked Gouda that grabs your attention. Its buttery and lightly smoked flavor is accentuated by the scallions, which sweeten and brown as they roast. These are super speedy with the help of store-bought flatbread, naan or pocketless pita, but because the breads vary in size, adjust the quantity of topping to cover yours. (If you have extra toppings, make a melt on toast). Feel free to adapt with what you have: Swap out Gouda for another melting cheese like Cheddar or fontina; and for the broccoli, substitute spinach, kale, thinly sliced brussels sprouts or another quick-cooking vegetable.

Provided by Ali Slagle

Categories     finger foods, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

8 ounces smoked Gouda, grated on the small holes of a box grater (about 2 cups)
8 ounces broccoli stems and florets, coarsely chopped (about 3 cups)
3 scallions, thinly sliced
1 tablespoon extra-virgin olive oil
Kosher salt and black pepper
4 flatbread, naan or pocketless pita (roughly 8-inch diameter, store-bought or homemade)

Steps:

  • Heat the oven to 450 degrees and place a rack in the lower and upper third of the oven. In a large bowl, combine the Gouda, broccoli, scallions and oil. Season with salt and pepper, and stir to combine.
  • Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.

BROCCOLI SALAD WITH GOUDA



Broccoli Salad With Gouda image

Make and share this Broccoli Salad With Gouda recipe from Food.com.

Provided by Parsley

Categories     Cheese

Time 6m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups small broccoli florets
1/4 cup chopped red onion
1/2 cup grape tomatoes, halved
1/2 cup toasted slivered almonds (or pine nuts)
6 -8 ounces gouda cheese, cut into 3/4-inch cubes (smoked or regular)
1/8 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 teaspoon sugar
1/4 teaspoon black pepper
salt, to taste

Steps:

  • Cook broccoli in boiling salted water for 1 minute. Drain well; rinse with cold water; drain well agin.
  • Combine the broccoli with onion, tomatoes, nuts and cheese.
  • In a small bowl, whisk together oil, vinegar, sugar, pepper and salt; pour over salad mixture and toss to coat.

Nutrition Facts : Calories 316.4, Fat 25.4, SaturatedFat 9, Cholesterol 48.6, Sodium 366.5, Carbohydrate 8.7, Fiber 2.1, Sugar 2.6, Protein 15.4

BROCCOLI, LEMON, AND GOUDA PIZZAS



Broccoli, Lemon, and Gouda Pizzas image

Here, the classic white pie goes green in the most delicious way: charred broccoli florets and paper-thin slices of lemon meld with sharp gouda and nutty Parmesan cheeses to make this gourmet-level pizza at home. The pizza dough will need 1 to 2 hours to rise, so plan accordingly. Alternatively, you can make the dough the day before and let it rise overnight in the fridge.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h20m

Yield Serves 2 to 4

Number Of Ingredients 10

3/4 teaspoon active dry yeast (not rapid rise), from a 1/4-ounce envelope
1 cup unbleached all-purpose flour, plus more for dusting
1 cup unbleached bread flour
Kosher salt and freshly ground pepper
2 cups small broccoli florets (from 1 small head)
12 paper-thin lemon slices (from 2 lemons)
4 teaspoons extra-virgin olive oil, plus more for drizzling
2 ounces Gouda cheese, grated (1/2 cup)
2 teaspoons tender fresh rosemary leaves
1 ounce Parmigiano-Reggiano cheese, grated (1/4 cup)

Steps:

  • Whisk yeast into 3/4 cup warm water (110°) in a medium bowl; let stand until foamy, about 5 minutes. Add both flours and 1 1/2 teaspoons salt; stir until a dough forms, then turn out onto a clean work surface. Knead, dusting with flour as needed, until smooth and elastic, about 5 minutes.
  • Return to bowl and cover with plastic wrap; let stand 30 minutes. Transfer to refrigerator and let rise overnight until dough doubles in size (or let dough proof at room temperature, 1 to 2 hours).
  • Preheat oven to 500°, with a pizza stone or upside-down baking sheet placed on a rack in the lower middle. Lightly dust work surface with flour; turn dough out. Divide in two and form each piece into a ball. Cover with plastic wrap; let stand 30 minutes to warm slightly and relax gluten. Meanwhile, toss broccoli with lemon slices and oil; season with salt and pepper.
  • Starting in center of one ball of dough, use both hands to stretch outward, rotating occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough for the crust, until stretched to an approximately 9-inch round. Line either a pizza peel, a thin wooden cutting board, or another upside-down baking sheet with a sheet of parchment paper.
  • Transfer dough round to parchment-lined surface. Season dough with salt and pepper; drizzle with oil. Sprinkle with half of broccoli mixture. Top with half of Gouda and half of rosemary. With one quick forward-and-back jerking motion, slide pizza (with parchment) from peel onto stone in oven.
  • Bake until crust is puffed and golden brown in places and set on bottom, and broccoli is cooked and charred in places, 13 to 15 minutes. Transfer pizza (with parchment) to a wire rack; let cool 5 minutes. Sprinkle with half of Parmigiano. Repeat with second dough ball and remaining ingredients.

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