Smoked gouda broccoli soup is the ultimate comfort food soup! It's ready in 30 minutes or less, made in a single pot on the stovetop, and packed with smoky gouda cheese.
Looking for a comforting soup that can be ready in 30 minutes or less? Try my recipe for smoked gouda broccoli soup. It's creamy, cheesy, and soothing on a cold day.
If you've never made soup from scratch before, don't worry. It's easier than you think. First, you'll make a simple soup base with a roux, broth, and whole milk. Broccoli, carrot, onion, and garlic are added along with mild seasoning that kids and adults alike can enjoy.
Smoked gouda is the star of the show - it adds a creamy, salty, and smokey flavor you'll love.
Serve smoked gouda broccoli soup with some garlic butter croutons on top. It's great on its own for a light lunch or with a sandwich or side salad for dinner.
Ingredients and substitutions
- Unsalted butter - The butter and half of the listed salt can be substituted with salted butter if needed.
- Aromatics - Onion and garlic add flavor to your soup. I don't recommend omitting them.
- All-purpose flour - Flour is necessary to thicken your soup. We're creating a roux, made with butter and flour, then whisking in the broth and milk to create a thick and creamy soup base. Flour can be substituted with cornstarch if needed.
- Broth - Chicken broth or vegetable broth work best in this recipe. We're relying on the broth to add flavor to your soup, so I don't recommend using a low sodium broth unless for health reasons. If using low sodium broth, you may want to add additional seasoning to taste.
- Milk - Whole milk adds a creamy texture to your soup. I don't recommend using a lower fat milk because the fat in the milk helps prevent the soup base from splitting while cooking. Whole milk could be substituted with half & half or heavy cream for an even thicker, richer soup if desired.
- Seasoning - Salt, pepper, and paprika add mild flavor and a hint of color to your soup.
- Gouda - Adds smoky flavor and creaminess to the soup. Prefer a traditional broccoli cheddar soup? Feel free to swap the gouda with your favorite melty shredded cheddar.
- Carrot - Adds a light sweetness and a bit of color to the soup.
- Broccoli - You'll need one large head of broccoli, chopped into tiny florets, for this recipe. If you'd like to use frozen broccoli, I recommend thawing it first before chopping into small florets.
Tips and tricks
How to make soup creamy - We're using whole milk to make our broccoli soup creamy. Whole milk can be substituted with half & half or heavy cream for a richer, thicker soup. I don't recommend substituting with skim or other low fat milks because the fat helps prevent the soup base from breaking while cooking.
How to add flavor to soup - This soup has a mild, savory flavor. The onion, salt, pepper, paprika, and broth are the flavor-adding ingredients in this recipe, so I don't recommend omitting any of them. If you're using a low sodium broth (which I don't recommend for this recipe), you'll want to add extra seasoning to the recipe to make up for the loss in flavor.
Test for doneness - I recommend keeping an eye on your soup and testing your broccoli by piercing a piece through with a fork. Broccoli should be fork tender. Larger pieces of broccoli will take longer to cook through.
Slowly add cheese - To prevent cheese from melting unevenly or clumping, remove your pan from the stovetop. Slowly add cheese, stirring after each handful is added, until all cheese is incorporated and melted. Excess heat can cause cheese to separate and add a grainy texture.
Storage
Leftover soup will keep for 3 to 4 days in the refrigerator.
I don't recommend freezing cream-based soups because dairy tends to separate when frozen and thawed.
Frequently asked questions
I recommend cutting off the rind when melting gouda into a recipe like soup. Gouda sometimes has two rinds: a wax rind and a natural rind. The wax rind should always be removed. The natural rind is edible but noticeably harder than the rest of the cheese. This can add an undesirable texture to your soup, which is why I recommend slicing it off before grating your cheese.
I love adding garlic butter croutons to my broccoli soup. A garden salad always makes a great addition to soup for lunch or a light dinner. Pesto grilled cheese or some crusty bread for dipping are also great options.
Yes, smoked gouda can be substituted with other melty cheeses like cheddar, gruyere, or monterey jack cheeses. As always, I recommend freshly grating your cheese from a block rather than using pre-grated bagged cheese, which is often coated in anti-clumping powder that adds a grainy texture.
Recommended
📖 Recipe
Smoked Gouda Broccoli Soup
Ingredients
- 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, fresh grated
Instructions
- In a saucepan over medium heat, melt butter. Add onions and cook until they begin to brown and turn translucent, about 4 minutes. Add garlic and cook an additional 30 seconds. Add flour and stir to create a paste. Cook for 1 minute.
- Add chicken broth, milk, salt, paprika, and pepper, whisking to incorporate.
- Add broccoli and carrot, stir to combine, and bring to a simmer. Cover, reduce heat to low, and cook for about 10 to 12 minutes, or until vegetables are cooked to your liking.
- Remove soup from heat and slowly add shredded gouda, stirring to incorporate. Continue stirring until cheese has melted.
- Serve warm topped with croutons.
Equipment Recommendations
Notes
- Leftovers: Soup will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat in the microwave or over medium-low heat on the stovetop until warm.
- Cheese variations: Smoked gouda can be substituted with your favorite melty cheese. Cheddar, monterey jack, and gruyere are all great options.
- Don't use pre-shredded cheese: For a smooth, creamy texture, I don't recommend using pre-grated bagged cheese. They're often coated in anti-clumping powders that add a grainy texture to the soup when melted.
Could I use cheddar cheese in this?
Sorry. I just saw that I could sub cheddar.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!