Miz Chef

Cooking Up a Healthy Life

Creamless Broccoli-Gouda Soup

Leave a comment

Broccoli-Gouda Soup

Broccoli-Gouda Soup

This is one of those recipes that came from wanting to satisfy a craving with what was already at hand. I had purchased a head of broccoli because I wanted some in a veggie quesadilla. But there’s only so much broccoli you can put in a quesadilla.

I looked at the leftover broccoli and cheddar cheese (also purchased for the quesadilla) and I instantly thought “broccoli-cheddar soup.” Then I remembered that I had a piece of Gouda cheese that needed to be used and I thought, “Okay, broccoli-Gouda soup.”

Traditionally, broccoli-cheese soup uses milk or half-and-half, but I didn’t want to use any dairy (apart from the cheese). So I thought to use a technique I learned in culinary school for thickening cream soups: oats. It thickens it up without adding the extra fat and calories and keeps the soup light and filling without being overly rich.

I just threw all these ingredients together and I was immensely pleased with the result. This soup is hearty and filling, but less heavy than cream-based soups as well as healthier. The flavor is deep and pleasing, and it looks really appetizing. It would be well complemented by croutons or toast, and a side of green or bean salad.

By the way, if you want to go completely dairy-free, the soup was already delicious even before I stirred in the cheese. So go ahead and omit it—you’ll enjoy it just the same.

Creamless Broccoli-Gouda Soup

Makes 4 servings.

1 tablespoon olive oil
1 cup coarsely chopped white onion
4 large cloves garlic, finely chopped
¼ teaspoon nutmeg
1 medium head broccoli, chopped (florets and tender stems)
1 small carrot, coarsely chopped
1 teaspoon kosher salt
Freshly ground black pepper to taste
2 cups vegetable broth
2 tablespoons quick-cooking oats
2 tablespoons flour
4 oz. Gouda, shredded

IMG_3157

Heat 1 teaspoon oil in a medium pot. Add onion and saute over medium heat until soft and translucent. Add garlic and nutmeg and saute another minute.

IMG_3160

Add broccoli, carrot, salt, and black pepper to taste and cook, stirring often, until broccoli turns bright green.

IMG_3161

Add broth and oats; stir and bring to a boil over medium-high heat. Lower heat, cover, and simmer until tender, about 10 minutes.

IMG_3165

Make a roux by heating the remaining oil in a small skillet. Sprinkle in flour and whisk until it cakes up and becomes slightly stiff. Keep whisking until it turns a nutty brown. This will take only a minute or so.

IMG_3166

Stir it into the soup until it’s well blended.

IMG_3167

Puree the soup, either in a blender with an immersion blender, to the consistency that you like―fully blend for a smooth soup, or leave some pieces for a chunkier soup (I like it chunky). If you’ve used a blender, pour it back into the pot.

IMG_3168IMG_3171

 

 

 

 

 

 

 

Stir in the cheese and continue stirring over low heat until it’s melted in. Check for seasoning and adjust, if desired.

IMG_3172

Serve hot.

IMG_3173

Advertisements

Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s