Smoked Gouda Broccoli Soup Recipe

If you’re craving a hearty, comforting soup that feels like a warm hug in a bowl, then you’re going to absolutely love this Smoked Gouda Broccoli Soup Recipe. I promise, it’s not your average broccoli soup — the addition of smoky, melty Gouda really takes this to the next level. Stick around because I’m sharing all my best tips to help you nail this recipe and wow your taste buds.

this …

Ingredients You’ll Need

Each ingredient in this Smoked Gouda Broccoli Soup Recipe plays a vital role in building layers of flavor and creamy texture. When shopping, try to choose fresh broccoli and a high-quality smoked Gouda for the best results.

• Unsalted butter: Using unsalted butter lets you control the salt level perfectly.
• Onion: Adds a natural sweetness and depth when softened.
• Garlic: Just a little goes a long way in boosting savory notes.
• All-purpose flour: This is your thickening agent to get that silky soup consistency.
• Broth (vegetable or chicken): Choose according to your taste or dietary preference—both work beautifully.
• Whole milk: Balances the broth and makes the soup creamy without heaviness.
• Salt, paprika, pepper: Small spices that bring out flavors and add a subtle kick.
• Broccoli florets: I prefer chopping them small so every spoonful gets that green goodness.
• Carrot: Grated for a hint of sweetness and more nutrition.
• Smoked Gouda cheese: Freshly grated for smooth melting and that smoky punch.

Variations

I love that this Smoked Gouda Broccoli Soup Recipe is pretty forgiving and super easy to personalize. Sometimes I swap in different veggies or adjust the cheese to suit what’s in my fridge — and you can, too!

• Variation: When I want a bit more texture, I leave some broccoli florets larger instead of chopping everything small.
• Variation: For a dairy-free twist, try using a plant-based milk and omit the Gouda, or sprinkle a bit of smoked paprika on top for smokiness.
• Variation: Adding a pinch of cayenne pepper gives a gentle heat that balances the creaminess wonderfully.

How to Make Smoked Gouda Broccoli Soup Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Start by melting your butter over medium heat — you want it fully melted but not browning yet. Toss in the diced onion and cook them until they get translucent and start to take on a light golden hue, about 4 minutes. This step is crucial because it gently sweetens the onions, giving your soup that cozy base. Then add the minced garlic — just 30 seconds to wake it up, but don’t let it burn! Stir in the flour last, and cook it for about a minute until it forms a smooth paste. This roux thickens the soup beautifully, so don’t skip or rush this part.

Step 2: Whisk in Liquids and Seasonings

Next, pour in the broth and whole milk slowly while whisking vigorously. This helps avoid lumps and keeps your texture silky. Sprinkle in salt, paprika, and pepper, then give it a good stir. The paprika is one of those sneaky ingredients that add warm color and subtle smoky flavor, layering perfectly with the cheese.

Step 3: Cook Your Vegetables Until Tender

Add your finely chopped broccoli and grated carrot to the pot. Stir to combine, then bring everything to a gentle simmer. Cover with a lid, turn your heat down low, and let the veggies steam in the soup for about 10 to 12 minutes. This way, they soften enough to be tender but still keep a touch of bite — which I think is just perfect. If you like softer veggies, you can cook a little longer, but don’t go crazy or you’ll lose that fresh flavor.

Step 4: Melt in the Star Ingredient — Smoked Gouda

Once your veggies are cooked just right, remove the pot from the heat. Slowly stir in the shredded smoked Gouda, a handful at a time, making sure it melts smoothly into the soup before adding more. I discovered this trick when trying to prevent the cheese from clumping or separating — slow and steady wins the race. Keep stirring until the soup is creamy and cheesy throughout.

Step 5: Serve and Enjoy

Ladle your luscious soup into bowls and top with crunchy croutons for a perfect texture contrast. Trust me, once you get a taste of that smoky, velvety richness paired with fresh broccoli, you’ll be hooked instantly.

How to Serve Smoked Gouda Broccoli Soup Recipe

Garnishes

I like to sprinkle my bowls with crunchy croutons and a little extra smoked paprika for a mild pop of spice and color. Sometimes, I add a handful of toasted pumpkin seeds or a drizzle of good olive oil — it’s a small touch that really elevates the soup’s presentation and flavor.

Side Dishes

This soup pairs beautifully with a fresh, crusty baguette or some warm garlic bread. On chilly days, I’ll serve it alongside a simple green salad with lemon vinaigrette for a balanced meal that feels light yet satisfying.

Creative Ways to Present

For special occasions, I like to serve this soup in hollowed-out mini bread bowls. It’s impressive without a lot of fuss and keeps the soup warm longer. Another fun idea I tried is swiping in a swirl of sour cream or creme fraiche on top for some extra creaminess and visual appeal.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. It thickens as it cools, so I usually add a splash of milk or broth the next day when reheating to return it to that perfect creamy texture.

Freezing

This recipe freezes pretty well, but keep in mind that fresh broccoli can change texture after thawing. I like to freeze the soup before adding the cheese—then stir fresh shredded Gouda in when reheating for best results.

Reheating

To reheat, warm the soup slowly on the stovetop over low heat, stirring occasionally. Add a little extra milk or broth as needed to keep it creamy and smooth. Avoid high heat, which can cause the cheese to separate.

FAQs

Final Thoughts

This Smoked Gouda Broccoli Soup Recipe holds a special place in my kitchen because it turns simple ingredients into something rich, smoky, and satisfying without any fuss. It’s perfect for chilly evenings or whenever you want a bowl of comfort that’s both nourishing and a little indulgent. Give this recipe a try — I’m confident you’ll be making it over and over. Plus, sharing it with friends and family always brings smiles at the table!

Print