I like how the smoky gouda transforms a classic broccoli soup into something rich and gourmet. The smooth, cheesy texture pairs perfectly with the fresh vegetables, and it’s so quick to prepare. I also enjoy that I can make it in a single pot, so cleanup is simple. This soup is one of my favorite comfort food recipes to serve with crusty bread or croutons.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 1 large head of broccoli, chopped into small florets 1 large carrot, grated 8 ounces (226 g) smoked gouda, freshly grated
Directions
In a large saucepan over medium heat, I melt the butter. I add the onion and cook for about 4 minutes, until soft and slightly golden. I stir in the garlic and cook for another 30 seconds.
I sprinkle in the flour and stir until it forms a paste, cooking for 1 minute to remove the raw taste.
I slowly whisk in the broth and milk, making sure there are no lumps. I add salt, paprika, and pepper.
I stir in the broccoli and grated carrot, bring the mixture to a simmer, cover, and reduce the heat to low. I cook for 10–12 minutes, until the vegetables are tender.
I remove the pot from the heat and gradually stir in the shredded smoked gouda, mixing until it’s fully melted and the soup is smooth.
I serve the soup warm, topped with croutons or extra cheese if I like.
Servings and Timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, so the total time is about 30 minutes.
Variations
I sometimes swap smoked gouda for sharp cheddar, Monterey Jack, or Gruyère for a different flavor. For extra smokiness, I stir in a pinch of smoked paprika. If I want more texture, I blend only half the soup and leave the rest chunky.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, I warm the soup gently on the stove over medium-low heat, stirring often, or in the microwave. I avoid boiling after adding cheese to keep the texture smooth. This soup is best enjoyed fresh and doesn’t freeze well since the dairy can separate.
FAQs
Can I use pre-shredded cheese?
I prefer shredding my own cheese because bagged cheese has anti-caking agents that can make the soup grainy.
Can I make this soup vegetarian?
Yes, I simply use vegetable broth instead of chicken broth.
Can I use frozen broccoli?
Yes, I add it straight from frozen and simmer until tender.
How can I make the soup thicker?
I let it simmer uncovered a little longer, or add an extra tablespoon of flour when making the roux.
Can I blend the soup?
Yes, I blend it fully for a smooth, creamy texture or partially for a mix of creamy and chunky.
What can I serve with this soup?
I like serving it with crusty bread, a grilled cheese sandwich, or a fresh green salad.
Can I substitute the milk?
Yes, I use half-and-half for extra richness or a dairy-free milk like oat or cashew milk for a lighter version.
Can I make this in advance?
Yes, I cook it ahead, refrigerate, and reheat gently when ready to serve.
How do I keep the cheese from clumping?
I add the cheese off the heat and stir slowly until melted.
Can I add extra vegetables?
Yes, I sometimes add cauliflower, leeks, or spinach for more variety.
Conclusion
This smoked gouda broccoli soup is one of my favorite quick comfort food recipes. I love how the smoky, creamy cheese pairs with the tender broccoli and carrots for a rich and satisfying bowl. Whether I serve it as a main dish with bread or as a starter for a cozy dinner, it always feels comforting, flavorful, and easy to make.
