This one is for my vegetarian readers out there that have seen a lot of meat-based soups in the last couple of months. Apologies for getting carried away with bacon, but honestly, what else do I have in the world when I can no longer binge on potato chips?
The answer is nothing. There is nothing else.
Smoked gouda does help, though. So I packed a soup with vegetables and drowned them in smokey cheese and a bit of cayenne heat.
- 2 large bundles of broccoli (8 cups), cut into small florets
- 1 medium head cauliflower, cut into small florets
- 1 red pepper, diced
- 2 medium onions, diced
- 1 bulb garlic, minced
- 2 cups smoked gouda, grated
- 5 cups vegetable stock
- 1 cup heavy whipping cream
- 1 tbsp cayenne
- 2 bay leaves
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and pepper
Heat oil and butter in a large stock pot over medium low. Add the onions, some salt and pepper, and cook until softened; about ten minutes. Add the red pepper, cayenne, bay leaves, and garlic and cook another 5 minutes until fragrant.
Add the stock, broccoli, cauliflower and bring to a boil. Cover the pot and cook for about 20 minutes or until the broccoli and cauliflower are fork tender.
Use an immersion blender or blend the soup in a few batches until smooth. Add back to the pot and put the heat to low. Stir in the cream and add the cheese in batches until completely melted.
Serves 6 – 8.