Ingredients:

  • 2 tbsp (28g) Unsalted Butter
  • 0.25 cup (40g) Yellow Onion, finely minced
  • 2 cloves Garlic, minced
  • 3 cups (710ml) Vegetable Broth
  • 1 lb (450g) Fresh Broccoli, cut into bite-sized florets
  • 1 cup (240ml) Half and Half
  • 2 oz (56g) Full-Fat Cream Cheese, softened and cubed
  • 8 oz (225g) Smoked Gouda Cheese, freshly grated
  • 0.5 tsp Dry Mustard Powder
  • 0.125 tsp Ground Nutmeg
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the minced onions and sauté for 3–4 minutes until translucent and fragrant.
  2. Add the minced garlic and cook for 60 seconds, being careful not to brown it.
  3. Pour in the vegetable broth and the diced broccoli stems. Bring to a gentle simmer, cover, and cook for 8 minutes.
  4. Add the broccoli florets to the pot and simmer for another 5 minutes until they are bright green and fork-tender.
  5. Reduce heat to medium-low. Whisk in the half and half and cubed cream cheese until the base is uniform and the cream cheese is fully incorporated.
  6. Gradually whisk in the freshly grated smoked gouda cheese one handful at a time, ensuring each addition is melted before adding more. Stir in the dry mustard, nutmeg, salt, and pepper.
  7. Optional: Use an immersion blender to pulse the soup 2-3 times to thicken the texture while keeping most florets whole. Serve immediately.