If you have a soft spot for broccoli cheddar soup, this one’s for you. Culinary creator Lindsey Baruch has a bolder take on the comforting classic. In her cookbook Something Delicious, she writes, “Let’s give it an upgrade with broccolini, a more subtle sweet veg, and smoked Gouda.” It’s a version that’s still stunningly simple but just feels grown up.
“Not only will you get the familiar sharpness,” Baruch continues, “but you’ll also get a really deep, smoky flavor from the Gouda!” That said, you can still customize the soup to your taste: “If you’re not into the smoky flavor, you can use regular Gouda here instead.”
Regardless of your cheese choice, minced garlic and shallot add a deep, mellow flavor. Heavy cream ensures a luxurious texture while a splash of sherry vinegar cuts through the decadence. Serve with just a drizzle of olive oil and heavy cream for a restaurant-worthy touch.
Cream of Broccolini & Smoked Gouda Soup Recipe
Serves 4
45 minutes
Ingredients
- 2 broccolini (about 2 pounds total)
- 1⁄4 cup extra-virgin olive oil, plus more for drizzling
- 1 large shallot, minced
- Kosher salt and freshly ground black pepper
- 2 large garlic cloves, minced
- 4 cups vegetable broth
- 1⁄4 cup heavy cream, plus more for drizzling
- 4 ounces smoked Gouda cheese
- 1 teaspoon sherry vinegar, plus more to taste
Instructions
- Equipment: Bring out your stand blender or immersion blender.
- Cut 1⁄2 inch off the bottom of your broccolini stems and discard any tough bottom bits. Then thinly slice the stems. Slice the leaves lengthwise, chopping them into even pieces, and keeping the florets whole.
- In a medium pot, heat up your olive oil over medium-high heat until glistening. Add your shallots and stir occasionally for a minute. Season with salt and pepper. Add your garlic cloves and give everything a nice toss until your garlic has softened, 1 to 2 minutes.
- Add your broccolini, season with salt and pepper, and let everything combine together until your broccolini turns a nice vibrant green, 2 to 3 minutes.
- Add your broth and bring to a boil. Reduce the heat to medium-low and simmer until your broccolini is soft and fork tender, 10 to 15 minutes. While your broccolini is cooking, grate your Gouda; you should have about 1 cup shredded.
- With an immersion blender or stand blender, blend the soup until completely smooth and creamy, with no clumps. If using a stand blender, make sure to open the steam vent in the lid. Return the soup to the pot.
- Set the pot over low heat and stir in your heavy cream. Slowly start adding your Gouda, stirring to combine and melt throughout. Turn off the heat and finish by tossing in the vinegar. Season to taste with salt, pepper, and vinegar.
- Serve in bowls and top with a drizzle of olive oil, a drizzle of cream, and freshly ground black pepper.
Reprinted with permission from Something Delicious: 100 Recipes for Everyday Cooking by Lindsey Baruch © 2025 by Photographs copyright © 2025 by Eva Kolenko. Illustrations copyright © 2025 by Debs Lim. Published by Ten Speed Press, an imprint of Penguin Random House.
