Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 small yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (approx. 400g) broccoli florets (about 1 large head), chopped small
  • 1 medium carrot, grated or finely chopped (approx. ½ cup / 75g)
  • 3 tablespoons (25g) all-purpose flour
  • 3 cups (720 ml) vegetable broth (or chicken broth)
  • 1 cup (240 ml) whole milk (or half-and-half for creamier texture)
  • 1 cup (240 ml) heavy cream
  • 1 ½ cups (approx. 150g) shredded smoked Gouda cheese
  • Salt and black pepper to taste
  • Optional: pinch of nutmeg or smoked paprika for added depth

Instructions:

  1. Melt butter in a large pot over medium heat. Add diced onion and cook until translucent. Stir in garlic and cook until fragrant.
  2. Add chopped broccoli and grated carrot to the pot. Stir and cook briefly.
  3. Sprinkle flour over the vegetables, stirring to coat. Cook briefly to eliminate raw flour taste.
  4. Gradually pour in the broth while stirring to prevent lumps. Add milk and cream, stirring to combine.
  5. Bring soup to a gentle simmer. Cook until broccoli is tender.
  6. Use an immersion blender to partially or fully puree the soup, depending on preferred texture. Alternatively, transfer to a regular blender in batches (be careful!).
  7. Reduce heat to low. Stir in the shredded smoked Gouda until melted and smooth.
  8. Season with salt, pepper, and optional spices to taste. Ladle into bowls and garnish as desired.