Smoked Gouda Broccoli Soup Recipe

I can’t get over how this smoked gouda broccoli soup turns simple veggies into a rich, creamy bowl loaded with smoky cheese and tender bites of broccoli. One spoonful and it’s clear why this pot never lasts long.

I’m obsessed with this Smoked Gouda Broccoli Soup because it tastes rich without being fussy, and every spoonful has that smoky, melty cheese pull I crave. I love how the broccoli keeps it from feeling too heavy, while the smoked Gouda brings this bold, savory bite that makes me go back for “just one more” until the bowl is empty.

And honestly, I’m here for any soup that feels creamy, cheesy, and a little dramatic in the best way. But not precious.

Just seriously good. The kind I want with crusty bread, a big spoon, and zero interruptions tonight.

Ingredients

• Butter gives the soup that cozy, rich start without feeling fancy.
• Onion adds a soft sweetness that makes everything taste more homemade.
• Garlic brings the savory kick you’d miss if it wasn’t there.
• Carrots add a little color and natural sweetness, which I love.
• Broccoli keeps it hearty, green, and at least pretending to be healthy.
• Flour helps thicken things up so it’s creamy, not watery.
• Broth gives the soup its backbone and keeps it from tasting flat.
• Whole milk makes it smooth without going full-on heavy.
• Cream adds that extra cozy spoonful vibe.

  Worth it.

• Smoked Gouda is the star, with smoky, melty, slightly nutty flavor.
• Nutmeg sounds random, but it quietly makes the cheese taste better.
• Plus, herbs on top add freshness and make the bowl look happier.

Ingredient Quantities

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced (about 1 cup)
• 4 cups broccoli florets, roughly chopped (about one large head)
• 3 tablespoons all purpose flour
• 4 cups low sodium chicken broth or vegetable broth
• 2 cups whole milk
• 1/2 cup heavy cream or half and half
• 8 ounces smoked Gouda, shredded
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Pinch of ground nutmeg (optional)
• Fresh parsley or chives, chopped, for garnish (optional)

How to Make this

1. Melt butter in a large heavy pot over medium heat until foamy, then add the chopped onion and cook until translucent, about 5 minutes.

2. Add the minced garlic and diced carrots and cook 2 to 3 minutes more until fragrant.

3. Sprinkle the flour over the vegetables and cook, stirring constantly, 1 to 2 minutes to form a light roux.

4. Gradually whisk in the chicken or vegetable broth until smooth, then add the chopped broccoli florets. Bring to a simmer and cook until the broccoli and carrots are very tender, about 12 to 15 minutes.

5. Use an immersion blender to puree the soup until mostly smooth but with a bit of texture, or carefully transfer in batches to a blender and puree, then return to the pot.

6. Stir in the whole milk and the heavy cream or half and half and gently heat over low to medium-low until the soup is warm but not boiling.

7. Reduce heat to low and stir in the shredded smoked Gouda a handful at a time until fully melted and incorporated.

8. Season with kosher salt, freshly ground black pepper, and a pinch of ground nutmeg if using; taste and adjust seasoning as needed.

9. Serve hot, garnished with chopped fresh parsley or chives if desired.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Whisk
7. Immersion blender or countertop blender and a ladle for transferring batches
8. Box grater for shredding the Gouda

FAQ

Smoked Gouda Broccoli Soup Recipe Substitutions and Variations

• Smoked Gouda: use sharp cheddar, smoked provolone, fontina, or Gruyere for similar melt and flavor.
• Whole milk: substitute 2 percent plus 2 tablespoons melted butter per cup, evaporated milk, or unsweetened soy milk for a similar texture.
• Heavy cream or half and half: use extra whole milk plus 2 tablespoons melted butter per cup, evaporated milk, or tempered Greek yogurt for creaminess.
• Chicken broth: use low sodium vegetable broth, low sodium beef broth, or water with a splash of soy sauce and a pinch of salt for depth.

Pro Tips

– Roast or sauté some of the broccoli and carrots until they get a little char and deeper color, then add them to the soup with the steamed florets. That smoky caramelized note plays beautifully with the smoked Gouda and makes the flavor more rounded.

– When adding the shredded Gouda, take the pot off the heat or keep it very low and add the cheese a handful at a time while stirring constantly. This prevents the cheese from clumping or becoming grainy and gives you a silky finish.

– If the soup feels too thin after blending, whisk a small slurry of equal parts flour and milk or a tablespoon of cornstarch mixed with cold water into a bit of warmed soup, then simmer until thickened. If it gets too thick, thin with a splash of broth or milk while tasting for seasoning.

– For best texture, puree most of the soup but leave about 1 cup of florets and diced carrots unblended for a pleasant bite. Fresh herbs and a squeeze of lemon just before serving brighten the smoked cheese and lift the whole bowl.