Creamy Broccoli & Gouda Soup with a Chipotle Oil Swirl

Ingredient Spotlight. Our Chipotle Infused Olive Oil brings a mellow, smoky heat that plays perfectly against nutty melted Gouda. To finish, a few drops of our Smoked Olive Wood Infused Olive Oil add a campfire depth that makes the whole bowl taste like it simmered all afternoon.

Ingredients

• 2 medium broccoli crowns, chopped (reserve a handful of small florets)
• 3 Tbsp Chipotle Infused Olive Oil
• 1 large onion, chopped
• 2 Tbsp garlic, chopped
• 1 can cannellini beans, drained and rinsed
• 2 cups vegetable broth
• 2 cups whole milk
• 2 cups shredded Gouda
• Salt and pepper
• Smoked Olive Wood Infused Olive Oil, for finishing

Instructions

1. Warm the Chipotle oil in a large pot over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5 minutes.
2. Add the chopped broccoli, cannellini beans, and broth. Bring to a boil, then lower to a simmer and cook until the broccoli is tender, about 10 minutes.
3. Blend right in the pot with an immersion blender until smooth. Stir in the milk and Gouda a little at a time over low heat, until melted and glossy. Season with salt and pepper.
4. Ladle into bowls, top with the reserved florets, and finish each bowl with a thin swirl of Smoked Olive Wood oil.

Chef's Notes

• Steam the reserved florets for two minutes so they garnish with a bright-green crunch.
• Keep the heat low once the cheese goes in — a gentle melt keeps the soup silky, never grainy.

Make It Yours

• For a dairy-free bowl, skip the Gouda and milk and swirl in extra Chipotle oil plus a squeeze of lemon for brightness.

Allergens: contains dairy.

Chipotle and smoked olive wood oils turn a weeknight soup into something memorable — come taste the smoke at the shop.