I love experimenting with recipes and this Broccoli Gouda Soup immediately caught my eye with its mix of chopped broccoli, diced carrots and finely chopped onion, mingled with garlic, butter and plenty of smoked gouda cheese. The interplay of heavy cream, milk and savory broth intrigues me with its distinctively rich aroma.

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I recently tried my hand at making a version of smoked gouda broccoli soup and it totally blew my mind. I started with fresh chopped broccoli and diced carrots, and then added a small chopped onion with minced garlic to get that flavor pop.

I melted some butter in a pot and stirred in all-purpose flour before slowly pouring in chicken broth. Once the mixture thickened, I mixed in whole milk and heavy cream to create a rich base.

Finally, I folded in two cups of shredded smoked gouda cheese until everything was all melty and smooth. It’s a spin on traditional gouda soup recipes and reminds me why I love cooking creative sides for soup dinners.

Despite its simplicity, this soup packs a unique punch and offers an interesting twist that feels like an everyday treat with a little gourmet flare. Give it a try and let your taste buds be surprised!

Why I Like this Recipe

1. I really like this recipe coz it brings me comfort and the smoked gouda gives it a wicked, smoky flavor that i just cant get enough of.
2. I enjoy how the veggies, like the broccoli and carrots, keep a cool texture even after cooking, so sometimes its smooth and other times crunchy, which makes every spoonful interesting.
3. I love that its super easy to make, and i can mess with the seasonings a bit to suit my mood, giving me a chance to experiment in the kitchen without stressing out too much.
4. It warms me up on cold days and makes me feel like i’m having a big hug in a bowl, which is pretty awesome when i need a little pick me up.

Ingredients

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Broccoli: Fresh florets are rich in fiber and vitamins.
Totally nutritious and refreshing.
Carrots: Diced carrots add a sweet crunch and beta carotene to help vision.
Garlic: Minced garlic builds flavor depth and has many good health benefits too.
Smoked Gouda cheese: Melts smoothly delivering a rich, smoky and savory taste to the soup.
Heavy Cream and Whole Milk: They create a velvety texture and mildly sweet, creamy base.
Onion: Finely chopped onion gives natural sweetness and a subtle aromatic kick.
Butter and Flour: This classic duo thickens the soup and adds a smooth richness.
Broth: Chicken or veggie broth enhances umami and bonds flavors with nutritious minerals.

Ingredient Quantities

3 cups chopped fresh broccoli florets

2 medium carrots, diced

1 small onion, finely chopped

3 cloves garlic, minced

3 tablespoons butter

3 tablespoons all-purpose flour

4 cups chicken or veggie broth

1 cup heavy cream

1 cup whole milk

2 cups shredded smoked gouda cheese

Salt to taste

Freshly ground black pepper to taste

How to Make this

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1. In a large pot, melt the butter over medium heat then add the chopped onion, minced garlic, and diced carrots. Sauté them until they are softened, about 5 minutes.

2. Stir in the flour and cook the mixture for about 1 minute, making sure it doesn’t brown too much.

3. Slowly whisk in the chicken or veggie broth, being careful to avoid lumps, then bring it to a simmer.

4. Add the chopped broccoli florets to the pot, then let the soup cook until the vegetables are tender, around 10 minutes.

5. Pour in the heavy cream and whole milk while stirring gently, then bring the soup back to a low simmer.

6. Lower the heat and gradually mix in the shredded smoked gouda cheese so it melts into the soup.

7. Season with salt and freshly ground black pepper, adjusting to your taste.

8. If you like a smoother texture, use an immersion blender to partially blend the soup, leave some chunks for texture.

9. Taste and adjust the seasonings if needed then serve the soup hot.

10. Enjoy this comforting bowl of smoked gouda broccoli soup with some crusty bread for dipping!

Equipment Needed

1. Large pot
2. Cutting board and chef’s knife
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Whisk
6. Immersion blender (if you want a smoother soup)
7. Ladle

FAQ

Q: Can I make this soup vegetarian?

A: Yeah, you can use veggie broth instead of chicken broth and it still tastes great.

Q: How long does this soup stay fresh in the fridge?

A: It should stay good in an airtight container for about 3 days, just reheat gently before serving.

Q: Is it possible to spice up the soup?

A: Sure, you can add a pinch of chili flakes or a bit of smoked paprika if you like some heat.

Q: Do I have to use smoked gouda?

A: You really need the smoked gouda for that signature flavor, but if you change it up, the soup might taste different.

Q: Can I adjust the thickness of the soup?

A: If you want it a bit thinner, add more broth; if you prefer it thicker, let it simmer a little longer until it reaches your desired consistency.

Smoked Gouda Broccoli Soup Recipe Substitutions and Variations

Instead of heavy cream, you can use half and half or mix whole milk with a bit of melted butter for extra richness.
If you dont have smoked gouda cheese, try using regular gouda and add a pinch of smoked paprika to bring in that flavor.
You can swap out all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener if you need a lighter option.
Chicken broth can be replaced with veggie broth if you’re aiming for a vegetarian version without missing that savory taste.

Pro Tips

1. When you add your broth, make sure you go slow and keep whisking real good to prevent any lumps, cause nothing ruins a soup like clumpy bits.
2. Use medium-low on the heat after you add the dairy. I’ve noticed that if you use too high a heat it can make the cream separate or even curdle sometimes – so patience really pays off here.
3. If you’re into a smoother soup, don’t hesitate to blend some of it with an immersion blender but try not to blast it into a complete puree; keep some chunks for that more homemade feel.
4. For an extra twist, consider tossing in a pinch more garlic or even a dash of smoked paprika when cooking your veggies – it adds a deeper flavor without complicating the recipe too much.

Smoked Gouda Broccoli Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Large pot
2. Cutting board and chef’s knife
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Whisk
6. Immersion blender (if you want a smoother soup)
7. Ladle

Ingredients

3 cups chopped fresh broccoli florets
2 medium carrots, diced
1 small onion, finely chopped
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken or veggie broth
1 cup heavy cream
1 cup whole milk
2 cups shredded smoked gouda cheese
Salt to taste
Freshly ground black pepper to taste

Directions

In a large pot, melt the butter over medium heat then add the chopped onion, minced garlic, and diced carrots. Sauté them until they are softened, about 5 minutes.
Stir in the flour and cook the mixture for about 1 minute, making sure it doesn’t brown too much.
Slowly whisk in the chicken or veggie broth, being careful to avoid lumps, then bring it to a simmer.
Add the chopped broccoli florets to the pot, then let the soup cook until the vegetables are tender, around 10 minutes.
Pour in the heavy cream and whole milk while stirring gently, then bring the soup back to a low simmer.
Lower the heat and gradually mix in the shredded smoked gouda cheese so it melts into the soup.
Season with salt and freshly ground black pepper, adjusting to your taste.
If you like a smoother texture, use an immersion blender to partially blend the soup, leave some chunks for texture.
Taste and adjust the seasonings if needed then serve the soup hot.
Enjoy this comforting bowl of smoked gouda broccoli soup with some crusty bread for dipping!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.