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Broccoli and Gouda Soup

Serves

Prep Time

30 Minutes

Cook Time

45 Minutes

This puréed broccoli and Gouda soup is a delicious way to enjoy a creamy, cheesy meal while sneaking in some greens. It's perfect for busy people and a great on-the-go option. I love puréed soups because I can drink them right from my cup while driving! Perfect for a cozy night in or a quick lunch, this soup is sure to become a staple in your kitchen.

Tips & Variations:

Make It Dairy-Free: Substitute the milk with coconut milk and use a dairy-free cheese.
Add Protein: Add cooked shredded chicken or crispy bacon on top.
Spice It Up: Add a pinch of cayenne pepper or red pepper flakes.

Products used: Chipotle Olive Oil

Ingredients

2 medium broccoli crowns, chopped
3 tablespoons SOOC Chipotle olive oil
1 large onion, chopped
1 can cannellini beans, drained and rinsed
2 tablespoons garlic, chopped
2 cups vegetable broth
2 cups whole milk
2 cups shredded gouda cheese
Salt and pepper, to taste

Directions

1. Cut broccoli crowns into pieces and set aside. Coarsely chop the remaining broccoli.

2. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook, about 5 minutes. Add the chopped broccoli, cannellini beans, and broth. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until the broccoli is tender for about ten minutes.

3. Grab your immersion blender and blend soup in pot. Add cheese and milk a little at a time, stirring constantly until everything is blended. Top with extra broccoli, add salt and pepper and serve hot.