Smoked paprika and smoked Gouda give this broccoli-and-cheese soup recipe a double hit of smoky flavor. If you can't find smoked Gouda, smoked Cheddar gives delicious results as well.
1 ½ pounds broccoli crowns (2 medium)
2 tablespoons extra-virgin olive oil, divided
1 cup chopped sweet onion
2 cloves garlic, smashed and peeled
1 tablespoon all-purpose flour
⅛ teaspoon smoked paprika
4 cups low-sodium chicken broth
2 cups cubed rye bread (1/2-inch pieces)
1 cup shredded smoked Gouda cheese
2 teaspoons white-wine vinegar
½ teaspoon salt
½ teaspoon ground white pepper
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