Best 4 J Js Smoked Gouda Vegetable Soup Recipes

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Indulge your palate with the delectable flavors of "JJ's Smoked Gouda Vegetable Soup." Discover a symphony of rustic charm and modern culinary flair as we unveil the secrets behind this mouthwatering dish. Let's embark on a culinary journey that will transform ordinary ingredients into an extraordinary symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED GOUDA VEGGIE MELT



Smoked Gouda Veggie Melt image

After a long day of teaching, I like to make these veggie-packed grilled-cheese sandwiches. My 8-year-old daughter is a big fan, too. -Charlie Herzog, West Brookfield, Vermont

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 cup chopped fresh mushrooms
1 cup chopped fresh broccoli
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
8 slices Italian bread (1/2 inch thick)
1/2 cup mayonnaise
1 garlic clove, minced
1 cup shredded smoked Gouda cheese

Steps:

  • Preheat oven to 425°. Place mushrooms, broccoli, pepper and onion in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 10-12 minutes or until tender., Meanwhile, place bread slices on a baking sheet. Mix mayonnaise and garlic; spread over bread., Change oven setting to broil. Spoon vegetables over bread slices; sprinkle with cheese. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 523 calories, Fat 37g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 695mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

J J'S SMOKED GOUDA VEGETABLE SOUP



J J's Smoked Gouda Vegetable Soup image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 18

10 strips bacon, diced
1 1/2 cups sliced onion
2 or more cloves garlic, mashed and chopped
2 carrots, cut in half lengthwise and sliced
1 (14 1/2-ounce) can diced (or crushed) tomatoes (do not drain)
Salt and pepper to taste
1 (15-ounce) can cannellini or Great Northern beans (do not drain)
2 roasted red peppers, sliced
2 (14 1/2-ounce) cans chicken broth
1 small zucchini, sliced and chopped in large pieces
1 small yellow squash, sliced and chopped in large pieces
2 large leaves fresh basil, chopped
12 leaves fresh oregano, chopped
12 (1/2-inch) slices French baguette
Vegetable cooking spray
Freshly grated Parmesan cheese, to taste
Hungarian paprika to taste (optional)
1/2 cup smoked Gouda cheese, diced

Steps:

  • Render bacon slowly in nonstick skillet over medium-low heat until crisp. Remove bacon from pan, reserve for garnish, and heat fat on medium-low. Add onion and cook for 3 minutes. Add garlic and continue cooking until onions are translucent. Do not allow garlic to burn. Transfer onions and garlic to a soup pot. Add carrots, tomatoes, and season with salt and pepper. Cook on medium heat for 5 minutes. Add the beans, red peppers, chicken broth, zucchini, and yellow squash. Bring to a boil. Add basil and oregano. Cover, reduce heat and simmer for 30 minutes.
  • Preheat oven to 400 degrees. Spray baguette slices with cooking spray and lightly toast in oven. Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly.
  • Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften. Ladle soup into serving bowls. Sprinkle reserved bacon over top. Place 2 slices of toast per serving on top of soup.
  • Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling.

SMOKED GOUDA AND SHIITAKE MUSHROOM SOUP



Smoked Gouda and Shiitake Mushroom Soup image

compliments of Bogey Country Club

Provided by malinda sargent @GREEKROSE2005

Categories     Vegetable Soup

Number Of Ingredients 12

- 8 ounces butter
- 8 ounces yellow onion, diced
- 1/2 gallon water
- 3 ounces paste chicken base
- 12 ounces smoked gouda, finely shredded
- 8 ounces celery, diced small
- 8 ounces flour
- 1 quart (40%) cream (heavy cream)
- 1 1/2 tablespoon minced garlic
- 1/4 ounce fresh thyme (just the leaves, no stems)
- 12 ounces shiitake mushrooms, julienned
- 1 cup madeira ( i dont use it but recipe calls for it )

Steps:

  • Melt Butter in a large pot. Add celery, onion, and mushrooms, sauté until cooked, but still firm. Add flour to make a roux, cook for five minutes more while stirring to coat all of the ingredients. Stir in the remaining ingredients and blend well. Be careful not to scorch the soup. Cook until the cheese melts and the consistency is thick and smooth.

GOUDA SOUP



Gouda Soup image

Make and share this Gouda Soup recipe from Food.com.

Provided by Chocolatl

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, finely chopped
4 tablespoons flour
1 teaspoon Worcestershire sauce
1 dash cayenne
4 cups hot milk
1 cup potato, diced
3/4 cup carrot, diced
2/3 cup green beans, broken into 1-inch pieces
1 1/4 cups gouda cheese, shredded
salt
pepper
1/2 cup parsley, finely chopped

Steps:

  • Melt butter in a heavy-bottomed saucepan.
  • Add the onion and celery and cook until they are softened but not browned, 4-5 minutes.
  • Sprinkle in flour and stir well.
  • Add Worcestershire sauce and cayenne.
  • Stir in 1/2 cup hot milk and blend well.
  • Repeat.
  • Add remaining milk 1 cup at a time, stirring well.
  • Add potatoes, carrots and beans.
  • Reduce heat to medium-low and cook until vegetables are cooked and soup has thickened, 15-20 minutes, stirring occasionally.
  • Reduce heat to low and stir in cheese, stirring well until cheese is melted.
  • Season with salt and pepper.
  • Stir in parsley just before serving.

Nutrition Facts : Calories 344.2, Fat 20.8, SaturatedFat 12.9, Cholesterol 64.7, Sodium 269.9, Carbohydrate 30.3, Fiber 3, Sugar 3.3, Protein 10.8

Tips:

  • Use fresh, seasonal vegetables: This will ensure that your soup is packed with flavor and nutrients.
  • Don't be afraid to experiment with different vegetables: There are endless possibilities, so feel free to mix and match your favorites.
  • Use a variety of herbs and spices: This will add depth and complexity to the flavor of your soup.
  • Don't overcook your vegetables: They should be tender but still have a bit of a bite to them.
  • Serve your soup with a variety of toppings: This could include croutons, cheese, sour cream, or chopped herbs.

Conclusion:

J.J.'s Smoked Gouda Vegetable Soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, smoky flavor, and abundance of vegetables, this soup is sure to be a hit with everyone who tries it.

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