Ingredients:
4 tbls butter
1 medium onion diced
3 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cayanne pepper
1/4 cup all-purpose flour
2 cups vegetable or chicken stock
2 cups half-and-half
3 cups frozen broccoli florets
8 ounces shredded smoked gouda cheese
Salt and pepper
Instructions:
Melt the butter in a large soup pot over. medium heat. Add onion an saute for 5 minutes, or until soft and transluscent. Add garlic, smoked paprika, garlic powder, and cayenne pepper and stir for 30 seconds.
Add flour and stir frequently until lightly golden and no floury bit remain, about 2 minutes.
Stir in vegetable stock and half and half, then increase heat to medium-high and bring to a gentle boil. Reduce heat to medium-low and add frozen broccoli. Simmer for 20 minutes until broccoli is tender.
Use emulsion blender to puree the soup. (Or transfer all to a regular blender to emulsify.)
Once blended, add 8 ounces of smoked gouda, stir until incorporated. Salt and pepper to taste.