If you love cozy, cheesy soups that bring a sense of comfort in every spoonful, you’re going to want to stick around for this one. My Smoked Gouda Broccoli Soup Recipe is one of those recipes that has everyone asking for seconds – it’s creamy, smoky, and loaded with fresh veggies. I absolutely love how the smoked gouda adds depth that takes this soup from ordinary to unforgettable. Trust me, once you make this, it’ll become your go-to anytime you want something warm and satisfying.
Why You’ll Love This Recipe
- Rich, Smoky Flavor: The smoked gouda brings a unique depth that elevates simple broccoli soup to something special.
- Quick and Easy: You can whip this up in about 30 minutes – perfect for busy weeknights when you want comfort without fuss.
- Nutrient-Packed: Loaded with fresh broccoli and carrots, it’s comforting and nourishing at the same time.
- Family Favorite: My kids and guests can’t get enough of this creamy, cheesy goodness – it’s a crowd-pleaser every time.
Ingredients You’ll Need
This recipe is a beautiful blend of wholesome veggies and rich cheese, and each ingredient plays its part in creating that creamy, dreamy texture and robust flavor. I always recommend using fresh broccoli for that perfect bite and freshly grated smoked gouda for the best melt and smokiness.
- Unsalted butter: Helps build flavor from the base without overpowering the soup.
- Onion: Adds sweetness and depth once caramelized.
- Garlic: Brings subtle warmth and aroma.
- All-purpose flour: The secret to that velvety thickness you want in a creamy soup.
- Broth (vegetable or chicken): Choose the one you prefer; both work beautifully to add savory notes.
- Whole milk: Gives the soup richness and smooth texture.
- Salt: Essential to balance the flavors.
- Paprika: Adds mild smokiness and a hint of spice.
- Black pepper: For gentle heat and flavor depth.
- Fresh broccoli florets: The star vegetable that’s bright, fresh, and nutritious.
- Carrot: Grated for a subtle sweetness and color contrast.
- Smoked gouda: Freshly grated—this is the magic ingredient that makes the soup unforgettable.
Variations
I love that this smoked gouda broccoli soup recipe is versatile, so you can easily tweak it depending on what you have around or your mood. Feel free to make it your own! I often experiment and have found some tasty variations that I bet you’ll enjoy too.
- Make it vegan: Swap butter for olive oil, use a plant-based milk, vegetable broth, and a vegan smoked cheese alternative. I’ve tried this, and it’s surprisingly satisfying!
- Add texture: Toss in some toasted nuts or seeds on top for crunch.
- Up the spice: A pinch of cayenne or smoked chili powder adds a nice kick without overpowering.
- Different greens: Swap some broccoli for kale or spinach to switch up the veggies.
How to Make Smoked Gouda Broccoli Soup Recipe
Step 1: Sauté Onions, Garlic & Make the Roux
Start by melting your butter over medium heat in a large saucepan. I like to let the butter gently bubble before adding diced onions – this helps them cook evenly. Cook the onions for about 4 minutes, until they’re soft and a little translucent with just the right hint of brown, which adds sweetness. Stir in the minced garlic and let it cook for about 30 seconds until fragrant. Next, sprinkle in the flour and stir well to make a smooth paste, or roux. Cook this for around a minute, stirring consistently. This step is crucial for thickening your soup without lumps, so don’t rush it.
Step 2: Add Liquids and Seasonings
Slowly whisk in the chicken or vegetable broth along with the whole milk, making sure to break up any bits of roux stuck to the bottom. Add salt, paprika, and pepper here to build the flavor foundation. Whisk continuously to create a smooth base. This is when your soup will start to look creamy and inviting. Keep the heat at medium as you bring it toward a gentle simmer – don’t let it boil hard, or the milk might separate.
Step 3: Cook the Vegetables
Add the chopped broccoli florets and grated carrot into the pot. I like to cut my broccoli into smaller florets so they soften nicely and blend well with the soup’s creamy texture without becoming mushy. Stir everything together, then cover the pot and turn the heat down to low. Let it simmer gently for about 10 to 12 minutes until the vegetables are tender but still hold their shape. You’ll smell all those wonderful aromas wafting through your kitchen, which is always a good sign.
Step 4: Melt in the Smoked Gouda
Remove the soup from heat and slowly add your shredded smoked gouda, stirring continuously. This is the magic moment when your soup goes from good to absolutely dreamy. The key here is to add the cheese gradually and stir gently, so it melts smoothly without clumping or separating. If you add it too fast or throw in cold cheese chunks, you might have trouble getting that perfect melt. Watch the color change as the cheese incorporates, turning the soup creamy and silky.
Step 5: Serve Warm and Enjoy
Ladle your soup into bowls and top with your favorite croutons or a sprinkle of extra cheese. I love serving this soup with crunchy homemade garlic croutons because the contrast in texture is just perfect. Now grab a spoon, cozy up, and enjoy that cheesy, smoky flavor with every bite. Your kitchen will smell like heaven – I promise!
Pro Tips for Making Smoked Gouda Broccoli Soup Recipe
- Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting—freshly grate your smoked gouda for the best texture.
- Cook the Roux Thoroughly: Taking the time to cook the butter, onion, garlic, and flour mixture well is key; it eliminates that raw flour taste and sets the base for a creamy soup.
- Don’t Let the Soup Boil After Adding Cheese: High heat can cause the cheese to separate; remove from heat before stirring it in to keep the texture silky.
- Choose Broccoli Florets Wisely: Use smaller, tender florets to ensure even cooking; larger pieces can stay tough and throw off the soup’s creamy balance.
How to Serve Smoked Gouda Broccoli Soup Recipe
Garnishes
My go-to garnish is crunchy garlic croutons because I adore the contrast they bring to creamy soup. Sometimes I sprinkle extra smoked gouda on top or a few fresh chives for a pop of color and flavor. A light drizzle of good-quality olive oil can also add richness. I’ve also tried crispy bacon bits for an added smoky edge that pairs amazingly with the cheese.
Side Dishes
This soup goes perfectly with warm, crusty bread—the kind you can dunk without it falling apart. I love pairing it with a fresh green salad tossed in a tangy vinaigrette to balance the richness. Sometimes I serve it alongside grilled cheese sandwiches for a classic combo that always impresses. It’s simple but hits all the right cozy notes.
Creative Ways to Present
For special occasions, I like to serve this soup in hollowed-out mini bread bowls—kids love the presentation, and it makes the meal feel extra special. Another fun idea is layering the soup in clear glass mugs and garnishing with colorful herbs and a toasted cheese crouton on top. It’s all about making it inviting and a little bit fancy, without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge, and it keeps perfectly well for up to 3 days. One thing I learned is that the soup thickens up in the fridge, so you’ll want to add a splash of milk or broth when reheating to get it back to that lovely creamy consistency.
Freezing
Freezing smoked gouda broccoli soup can be tricky because cheese and milk-based soups sometimes separate after thawing. I’ve had success by freezing the soup without cheese, then stirring in fresh shredded smoked gouda after reheating it gently on the stove. This trick helps maintain that smooth, creamy texture.
Reheating
When reheating, I prefer the stovetop over the microwave. Warm the soup gently on low heat and stir often to prevent scorching. If the soup has thickened, add a little milk or broth until it reaches your desired consistency. Add the smoked gouda cheese after reheating if freezing without it, and stir until melted.
FAQs
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Can I use regular gouda instead of smoked gouda in this soup?
Absolutely! Regular gouda works well, but the smoked variety adds a lovely depth and subtle smoky flavor that makes the soup stand out. If you use regular gouda, consider adding a pinch of smoked paprika or a drop of liquid smoke for a similar effect.
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Is it possible to make this soup gluten-free?
Yes! To keep this smoked gouda broccoli soup recipe gluten-free, swap the all-purpose flour for a gluten-free flour blend or cornstarch (use half the amount if using cornstarch). Just mix it with cold water before adding it to avoid lumps and cook as usual.
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Can I prepare this soup in a slow cooker?
You sure can! I recommend sautéing the onions, garlic, and making the roux on the stove first as written, then transferring everything to the slow cooker. Cook on low for 3-4 hours until the broccoli is tender. Add the smoked gouda cheese near the end, stirring it in after turning off the heat to prevent curdling.
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How can I make this soup creamier?
For extra creamy results, I like using whole milk and not skimping on the butter in the base. You can also add a splash of heavy cream at the end if you want richer texture. Just be careful to heat gently after adding cream or cheese to avoid breaking the soup.
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Can I add other vegetables to this soup?
Definitely! While broccoli and carrot are classic here, I sometimes add celery or cauliflower florets. Just keep the vegetable sizes uniform so everything cooks evenly. You can also stir in some spinach at the end for a boost of green goodness.
Final Thoughts
This Smoked Gouda Broccoli Soup Recipe has become such a staple in my kitchen because it’s the perfect balance of easy comfort food and sophisticated flavor. Whenever I want something warming but impressive, this is what I make. I love sharing it with friends because it starts great conversations about the magic of smoked gouda and fresh ingredients. I truly hope you give this recipe a try – it’s one of those dishes that feels like a warm hug on a chilly day and always leaves you smiling.
Print
Smoked Gouda Broccoli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Smoky Gouda Broccoli Soup is a comforting and creamy dish that combines the rich flavors of smoked gouda with fresh broccoli and carrots, simmered to perfection in a creamy broth. Ideal for a cozy lunch or dinner, this soup features a smooth, velvety texture and a hint of smokiness that elevates classic broccoli soup to a delicious new level.
Ingredients
Soup Base
- ¼ cup unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ cup (30 g) all-purpose flour
- 16 ounces vegetable or chicken broth
- 16 ounces whole milk
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ 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
- Saute Aromatics: In a saucepan over medium heat, melt the unsalted butter. Add the diced onions and cook until they begin to brown and become translucent, about 4 minutes. Then add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Create Roux: Stir in the all-purpose flour to the onion and garlic mixture, forming a paste. Cook this roux for about 1 minute to eliminate the raw flour taste.
- Add Liquids and Seasoning: Gradually whisk in the vegetable or chicken broth along with whole milk, ensuring the mixture is smooth. Season with salt, paprika, and pepper, stirring well to combine.
- Add Vegetables and Simmer: Incorporate the chopped broccoli florets and grated carrot into the soup. Stir everything together and bring the mixture to a gentle simmer. Cover the pot, reduce the heat to low, and cook for 10 to 12 minutes or until the vegetables are tender to your preference.
- Incorporate Cheese: Remove the pot from heat and slowly add the freshly grated smoked gouda cheese, stirring continuously until the cheese is fully melted and integrated into the soup, creating a smooth, creamy texture.
- Serve: Ladle the warm soup into bowls and, if desired, garnish with croutons for added texture and crunch. Serve immediately.
Notes
- For a thicker soup, use less milk or simmer a few minutes longer uncovered.
- Use freshly grated Gouda for best melting texture and flavor.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 60 mg
