Smoked Gouda Broccoli Soup Recipe. Smoked Gouda transforms everyone’s favorite broccoli soup into a smoky, dreamy, creamy, and veggie-filled wintertime favorite.
Smoked Gouda Broccoli Soup Recipe
One of my favorite soups is broccoli and cheese soup. I’ve loved it for as long as I can remember. Even as a kid, there was so much creamy, cheesy goodness I couldn’t even tell there was broccoli in there. As a kid, this was exactly how I liked to eat my vegetables. But now, all grown up and nearly middle-aged (oh my), I’ve learned to love vegetables without so much stuff covering them up.
That said, I still love the occasional bowl of broccoli and cheese soup. Always and forever.
However, recently I’ve been changing it up. Instead of tons of cream and cheddar cheese, I added a white potato for creaminess and smoked Gouda for a more grownup taste. The result? Amazing, fantastic, delicious, Smoked Gouda Broccoli Soup.
You guys. How is it that smoked Gouda is so good? No exaggeration, I could eat smoked Gouda every single day. Crazy considering I avoided this cheese for years and years without ever having tried it.
My logic? I knew I didn’t care for “smoky” bbq sauce, so surely I wouldn’t like smoked Gouda. OMG, this makes no sense. Don’t be like me, just try it.
Anyway, smoked Gouda cheese and broccoli soup are a perfect match. If you’re wondering if this Broccoli Soup is “healthy”, well, I would say that it lays somewhere in the middle. It definitely isn’t a light vegetable broth soup, but it also isn’t filled with a heavy cream like traditional broccoli cheddar soup. I’ll let you decide 🙂
How to Store Leftover Broccoli Gouda Soup
This broccoli gouda soup stores really well in the refrigerator for up to 4-5 days. First allow your soup to cool at room temperature before transferring the entire covered pot to the refrigerator for easy reheating later on, or to smaller single-serving storage containers. Reheat in the microwave or on the stovetop, stirring often and adding additional water or broth as needed.
- Can you freeze Broccoli and Gouda Soup? If you plan to freeze all or part of this recipe, it’s best to do hold off on adding cheese until after you’ve thawed and reheated your soup. As a general rule, dairy does not freeze well.
More Soup Recipes
- Healthy Roasted Broccoli Carrot Soup
- Easy Vegetarian Minestrone Soup
- Easy Six Onion Soup with Baked Parmesan Crisps
- Broccoli Cheddar Soup Recipe
- Easy Egg Drop Soup Recipe
If you try making this Smoked Gouda Broccoli Soup, please leave me a comment and let me know! I always love to hear your thoughts.
REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!
Smoked Gouda and Broccoli Soup
- 2 pounds broccoli (chopped into florets)
- 1 tablespoon olive oil
- 1 yellow onion (chopped)
- 1 russet potato (scrubbed and chopped)
- 4 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon smoked paprika (optional)
- 6-8 cups vegetable broth (or water)
- 1/2 cup cheddar cheese (shredded)
- 1 cup smoked gouda cheese (shredded, plus more for topping)
- 8 ounces broccolini
- 1-2 tablespoon olive oil
- salt + pepper (to taste)
- Chop broccoli into small bite-size florets. Set aside.
- Add olive oil to a large pot over medium-high heat. Add the chopped onion and sauté for 4-5 minutes, or until starting to soften. Stir occasionally. Add the chopped potato to the pot and continue to cook for an additional 4-5 minutes, stirring frequently. Add the minced garlic and cook for an additional 30 seconds. Sprinkle vegetables with flour and paprika and stir to combine. Add the water or vegetable broth to the pot with the chopped broccoli florets and bring to a boil. When boiling, reduce heat to low and simmer, covered, for approximately 20 minutes.
- Meanwhile, prepare the broccolini. Preheat oven to 400 F and line a large baking sheet with parchment paper. Toss broccolini with olive oil and sprinkle with salt and pepper. Bake for approximately 15-20 minutes, or until broccoli is tender.
- Puree the soup in batches using a high-speed blender, or use an immersion blender if you have one available. Return soup to the pot and add the shredded cheese. Stir well until cheese has melted and season with salt and pepper, to taste.
- Serve each bowl topped with prepared broccolini and additional smoked gouda cheese, if desired.
- Dutch oven or a stainless steel Dutch oven – If you’re ever wondering what my favorite/most-used pots are, it’s these two. I love my Lodge Dutch oven (7.5 quarts!) and couldn’t live without my Calphalon stainless steel multi-purpose, use-for-everything Dutch oven.
- Immersion (hand) blender – Immersion blenders are awesome because you don’t have to worry about removing the soup from the pot.
- High-speed blender – What I used for years to puree and blend my soups. Works amazingly well, but take extra care when transferring hot soup and always work in batches.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)