Ingredients
Equipment
Method
Step-by-Step Instructions
- Melt the butter in a large saucepan over medium heat until bubbling.
- Sauté the diced onion until translucent and slightly browned, about 4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Sprinkle in the flour, stirring constantly to create a roux and cook for 1 minute.
- Gradually whisk in the broth and milk until smooth, bringing to a gentle simmer.
- Add salt, paprika, and pepper, stirring well to combine and adjusting to taste.
- Incorporate chopped broccoli and grated carrot, cooking covered for 10-12 minutes.
- Remove from heat and stir in grated smoked gouda until melted and creamy.
- Ladle into bowls and serve warm, optionally topping with croutons or herbs.
Nutrition
Notes
For best results, use freshly grated smoked gouda to enhance the creamy texture of the soup.
