If you’re looking for a comforting bowl of soup that’s both creamy and bursts with flavor, this Smoked Gouda Broccoli Soup Recipe is exactly what you need. I absolutely love how the smoky richness of the Gouda pairs perfectly with tender broccoli and a subtle hint of paprika—it’s like a warm hug in a bowl, especially on chilly days. Whether you’re craving a simple weeknight dinner or something special to serve guests, this soup never disappoints.
When I first tried this recipe, I was amazed by how easy it was to make such a restaurant-quality dish right at home. You’ll find that it comes together quickly, thanks to straightforward ingredients that most of us have on hand. Plus, the smoky Gouda adds a unique twist that instantly elevates your usual broccoli soup. Trust me, once you try this Smoked Gouda Broccoli Soup Recipe, it’ll become a staple in your kitchen too.
Why You’ll Love This Recipe
- Rich, Smoky Flavor: The smoked Gouda adds a depth that makes this soup unforgettable.
- Quick and Easy: You can whip it up in just about 30 minutes, making it perfect for busy days.
- Nutritious and Satisfying: Packed with broccoli and a hint of carrot, it’s both tasty and wholesome.
- Family Favorite: My family goes crazy for this soup, and I bet yours will too!
Ingredients You’ll Need
Most of the ingredients for this Smoked Gouda Broccoli Soup Recipe are pantry staples, making it easy to gather everything before you start cooking. I always recommend using fresh broccoli and good quality smoked Gouda because they make a noticeable difference in flavor and texture.
- Unsalted Butter: Helps control the saltiness and adds a creamy base for sautéing the onions.
- Onion: Provides a sweet and savory foundation when browned just right.
- Garlic: Adds aromatic depth; just a couple cloves will do the trick.
- All-Purpose Flour: Creates a roux to thicken the soup for that perfect creamy consistency.
- Vegetable or Chicken Broth: Choose whichever suits your preference; it’s the liquid base that brings everything together.
- Whole Milk: For richness and creaminess without making it too heavy.
- Salt, Paprika, and Pepper: Simple spices that enhance and balance the flavors beautifully.
- Broccoli Florets: Fresh is best to maintain that bright green, slightly crunchy texture after cooking.
- Carrot: Grated for a touch of natural sweetness and color.
- Smoked Gouda Cheese: Freshly shredded, because pre-shredded cheese includes anti-caking agents that can affect melting.
Variations
I love making this recipe my own depending on the season or who I’m cooking for. Feel free to experiment with different add-ins or make it dairy-free if needed—you can still keep that smoky essence alive with a few smart swaps.
- Vegetarian Version: Use vegetable broth and double-check your smoked Gouda is vegetarian-friendly; it keeps the soup hearty and satisfying.
- Dairy-Free Option: I once swapped smoked gouda for a plant-based smoked cheese and used almond milk with a little corn starch to thicken—it was surprisingly good!
- Add Some Heat: A pinch of cayenne or a drizzle of hot sauce can add a fun kick if you like it spicy.
- Extra Veggies: Throw in some chopped cauliflower or zucchini for a green soup party; just adjust cooking times accordingly.
How to Make Smoked Gouda Broccoli Soup Recipe
Step 1: Sauté the Aromatics
Start by melting unsalted butter in a saucepan over medium heat. When it’s melted and shimmering, add diced onions and cook them gently until they start to soften and become translucent—about 4 minutes works perfectly. This step releases a natural sweetness that really builds the soup’s flavor base. Don’t rush it; letting onions brown slightly adds a richness you’ll notice in every bite. Toss in the minced garlic and cook for just 30 seconds more—too long and it can turn bitter, which we want to avoid.
Step 2: Make the Roux
Next, sprinkle in your all-purpose flour and stir it well, creating a smooth paste with the butter and onions. Cooking this mixture for about 1 minute is essential—it removes the raw flour taste but doesn’t let it get too brown. I like to keep stirring constantly here so nothing sticks to the pan or burns. This roux is what thickens your soup and gives it that velvety texture we all crave.
Step 3: Add Liquids and Seasonings
Slowly pour in the vegetable or chicken broth and whole milk while whisking to keep everything smooth. This part feels a bit like magic because the soup starts to come together right before your eyes. Then, add salt, paprika, and a sprinkle of black pepper to season well. Bringing the mixture to a simmer helps the flavors marry. Keep an eye on the heat—you want a gentle bubble, not a full boil.
Step 4: Cook the Vegetables
Stir in the chopped broccoli florets and grated carrot, then cover the saucepan and reduce heat to low. Let it cook for about 10 to 12 minutes until the vegetables are tender but not mushy. This timing is key; my family likes a little bite left in the broccoli instead of a puree. Feel free to adjust based on your preference, but just be careful not to overcook, or your soup might lose that lovely green color and fresh taste.
Step 5: Melt in the Smoked Gouda
Remove the soup from heat and gradually add the freshly shredded smoked Gouda, stirring continuously. I always add the cheese slowly to make sure it melts evenly without clumping or separating. It doesn’t take long before your soup becomes silky and oozing with that signature smoky, cheesy goodness. If you like your soup thicker, adding more cheese is always an option here!
Step 6: Serve Warm and Enjoy
This is the moment you’ve been waiting for—serve your soup warm, maybe topped with crunchy homemade croutons or a sprinkle of extra smoked Gouda. I always find a cozy bowl, grab a crusty piece of bread, and settle in. It’s pure comfort food that feels special yet simple enough for any day.
Pro Tips for Making Smoked Gouda Broccoli Soup Recipe
- Freshly Grate Your Cheese: Avoid pre-shredded cheese since anti-caking agents can prevent smooth melting.
- Don’t Overcook the Broccoli: Keeping the florets slightly firm elevates texture and color in the final soup.
- Stir Constantly When Adding Cheese: This helps prevent clumps and ensures a silky finish every time.
- Use Unsalted Butter: It gives you full control over seasoning, so you don’t end up with an overly salty soup.
How to Serve Smoked Gouda Broccoli Soup Recipe
Garnishes
I love topping this soup with crunchy homemade croutons or even crispy bacon bits for extra texture. A sprinkle of fresh chopped parsley or chives adds a fresh color pop and subtle herbal note that brightens every spoonful. Sometimes, I add a little extra shredded Gouda on top for an ooey-gooey finish that makes everyone smile.
Side Dishes
Pairing this soup with a rustic sourdough bread or a crusty baguette always hits the spot. For a heartier meal, a simple mixed green salad with a tangy vinaigrette balances the richness nicely. When I need some extra comfort, I serve it alongside warm grilled cheese sandwiches for a classic combo that never fails.
Creative Ways to Present
For special occasions, I like to serve this soup in mini bread bowls—little hollowed-out sourdough rounds that act as a tasty edible bowl. It’s such a fun presentation and really wows guests. Another idea is layering the soup with a swirl of smoked paprika-infused sour cream on top for a beautiful visual and an extra layer of flavor.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Smoked Gouda Broccoli Soup in an airtight container in the refrigerator for up to 3 days. It holds its creamy texture well, though the broccoli may soften a bit more after cooling. When reheating, stirring gently helps keep it smooth and creamy.
Freezing
Freezing cream-based soups can be tricky because they might separate, but I’ve had good success freezing this soup if I leave the cheese out and add it fresh when reheating. Freeze the soup in portion sizes in freezer-safe containers for up to 3 months—just thaw it overnight in the fridge before reheating gently on the stove.
Reheating
Heat leftovers slowly over medium-low heat, stirring often to prevent sticking or burning. If the soup feels too thick, add a splash of milk or broth to loosen it up. When it’s hot, stir in any reserved shredded smoked Gouda to revive that fresh, melty texture.
FAQs
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Can I use a different cheese instead of smoked Gouda?
Absolutely! While smoked Gouda has a unique flavor, you can substitute with cheddar, fontina, or even a smoked mozzarella. Just keep in mind that the smoky element is what makes this soup special, so you might want to include a small amount of smoked cheese or a dash of smoked paprika to maintain that depth.
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Is this soup suitable for a vegetarian diet?
Yes, as long as you use vegetable broth instead of chicken broth and ensure your smoked Gouda is made without animal rennet, this Smoked Gouda Broccoli Soup Recipe is vegetarian-friendly. It still packs all the rich, smoky goodness that makes it delicious.
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Can I make this soup dairy-free?
While the recipe relies on cheese for its signature flavor, you can try using a dairy-free smoked cheese alternative and substitute milk with unsweetened plant milk like almond or oat milk. To thicken, add a little cornstarch or flour, but keep in mind the texture and flavor will differ slightly.
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How can I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour during the roux step or more shredded cheese when mixing it in. For a thinner consistency, simply add extra broth or milk when cooking or reheating until you reach your desired texture.
Final Thoughts
This Smoked Gouda Broccoli Soup Recipe has become one of my absolute favorites for its richness, straightforward process, and the way it brings people together around the table. It’s the kind of soup that feels fancy but is actually super simple—perfect for impressing loved ones or comforting yourself after a long day. Give it a try, warm up your kitchen, and enjoy every delicious spoonful like a close friend recommended it to you. I promise, you won’t be disappointed!
Print
Smoked Gouda Broccoli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Smoked Gouda Broccoli Soup combines tender broccoli and sweet carrots with the rich, smoky flavor of gouda cheese. Perfect as a warming appetizer or light meal, this soup blends sautéed onions and garlic with a smooth, cheesy broth, creating a velvety texture that’s both satisfying and flavorful.
Ingredients
Base
- 1/4 cup unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup (30 g) all-purpose flour
Liquids & Seasoning
- 16 ounces vegetable or chicken broth
- 16 ounces whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
Vegetables
- 1 large head of broccoli, chopped into small florets
- 1 large carrot, grated
Cheese
- 8 ounces (226 g) smoked gouda, freshly grated
Instructions
- Sauté Aromatics: In a saucepan over medium heat, melt the butter. Add diced onions and cook for about 4 minutes until they start to brown and turn translucent. Stir in minced garlic and cook for an additional 30 seconds to release their flavors.
- Create Roux: Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a paste. Cook this for 1 minute to remove the raw flour taste, ensuring it doesn’t brown too much.
- Add Liquids and Seasonings: Gradually whisk in the vegetable or chicken broth and whole milk, followed by salt, paprika, and pepper. Whisk thoroughly to combine and avoid lumps in the soup base.
- Cook Vegetables: Stir in the chopped broccoli florets and grated carrot. Bring the mixture to a simmer, then cover the saucepan, reduce the heat to low, and let it cook for 10 to 12 minutes until the vegetables are tender to your preference.
- Melt Cheese: Remove the soup from heat and slowly add the freshly grated smoked gouda while stirring continuously. Keep stirring until the cheese fully melts into the soup, creating a smooth and creamy consistency.
- Serve: Ladle the warm soup into bowls and optionally top with croutons for added texture. Serve immediately for the best flavor and warmth.
Notes
- For a smoother texture, puree the soup partially with an immersion blender before adding the cheese.
- Use vegetable broth to make this recipe vegetarian.
- Adjust the amount of smoked gouda based on your desired cheesiness and smokiness.
- Freshly grated cheese melts better than pre-shredded cheese due to the lack of anti-caking agents.
- Croutons add a delightful crunch but can be omitted for a gluten-free option.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 290
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
