Description
This Smoked Gouda Broccoli Soup is a creamy, comforting bowl perfect for chilly days. Combining tender broccoli and grated carrots with the smoky richness of Gouda cheese, this soup delivers a luscious texture and deep flavor. Easy to prepare on the stovetop, it’s a wonderful way to enjoy a hearty vegetable soup with a cheesy twist.
Ingredients
Scale
Soup Base
- ¼ cup unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ cup (30 g) all-purpose flour
- 16 ounces broth (vegetable or chicken)
- 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, fresh grated
Instructions
- Sauté Aromatics: In a saucepan over medium heat, melt the unsalted butter. Add the diced onion and cook until they begin to brown and turn translucent, about 4 minutes. Then add the minced garlic and cook for an additional 30 seconds to release the aroma.
- Create Roux: Stir in the all-purpose flour to the onion and garlic mixture to create a paste. Cook this roux for 1 minute while stirring continuously to remove the raw flour taste.
- Add Liquids and Seasoning: Gradually whisk in the chicken or vegetable broth along with the whole milk. Add salt, paprika, and black pepper. Stir well to combine the ingredients into a smooth soup base.
- Cook Vegetables: Add the chopped broccoli florets and grated carrot to the soup. Stir to evenly distribute the vegetables. Bring the soup to a simmer, then cover and reduce the heat to low. Allow it to cook for 10 to 12 minutes or until the vegetables are tender but still bright in color.
- Melt Cheese: Remove the soup from heat. Slowly add the fresh grated smoked Gouda cheese while stirring continuously. Keep stirring until the cheese is fully melted and the soup becomes creamy and smooth.
- Serve: Ladle the soup into bowls and serve warm. Optionally, top with crunchy croutons for added texture and flavor.
Notes
- For a smoother texture, you can blend the soup partially or fully before adding the cheese.
- Adjust seasoning to taste; add more paprika or pepper for a spicier profile.
- Use fresh smoked Gouda for best flavor, but aged Gouda can also be used for a stronger cheese taste.
- To make this soup vegetarian, use vegetable broth instead of chicken broth.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 60 mg
