With temperatures beginning to fall, there's something comforting about preparing a steaming bowl of soup. This broccoli cheese soup receives a double punch of smokiness thanks to smoked paprika and Gouda. With a handful of ingredients, you and three others can enjoy this delicious soup in about 40 minutes.

Ingredients

• 1 1/2 pounds broccoli crowns (2 medium)
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup sweet onion, chopped
• 2 cloves garlic, smashed and peeled
• 1 tablespoon all-purpose flour
• 1/8 tablespoon smoked paprika
• 4 cups low-sodium chicken broth
• 2 cups rye bread, cubed (1/2-inch pieces)
• 1 cup smoked Gouda cheese, shredded
• 2 teaspoons white wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper

Instructions

1. Cut 1 1/2 cups bite-size broccoli florets and set aside. Coarsely cut up the remaining broccoli.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the onion. Stir occasionally until soft, about 5 minutes.
3. Add the garlic and stir for 30 seconds. Add the flour and paprika. Stir to coat. Add the broth and broccoli. Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally until the broccoli is tender, about 8 to 10 minutes.
4. Make the croutons. Toss the bread with the remaining 1 tablespoon oil in a large skillet. Cook over medium heat for about 10 minutes stirring occasionally until crisp and browned. Transfer to a bowl.
5. Puree the soup in a blender, in batches if needed, or use an immersion blender. Return the soup to the pan over low heat. Add the cheese a little at a time, stirring until it melts before you add more.
6. Stir in reserved broccoli florets. Cook, stirring occasionally until they are bright green, about 2 to 3 minutes. Stir in vinegar, salt, and white pepper. Serve hot topped with croutons.

Source: Eatingwell.com