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Home » Soup » Smoked Gouda Broccoli Soup Recipe

Smoked Gouda Broccoli Soup Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
January 23, 2020
4.80 from 62 votes


Last Updated January 23, 2020 | 2 Comments

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smoked gouda and broccoli soup

Smoked Gouda Broccoli Soup Recipe. Smoked Gouda transforms everyone’s favorite broccoli soup into a smoky, dreamy, creamy, and veggie-filled wintertime favorite.

A bowl Broccoli Gouda Soup

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 🙂

Smoked Gouda Broccoli Soup made with creamy smoked gouda cheese, vegetables, and loads of broccoli.

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.

Smoked Gouda Broccoli Soup made with creamy smoked gouda cheese, vegetables, and loads of broccoli.

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.

Smoked Gouda Broccoli Soup made with creamy smoked gouda cheese, vegetables, and loads of broccoli.

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Smoked Gouda Broccoli Soup

Smoked Gouda and Broccoli Soup

4.80 from 62 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Smoked Gouda Broccoli Soup Recipe. Smoked Gouda transforms everyone’s favorite broccoli soup into a smoky, dreamy, creamy, and veggie-filled wintertime favorite.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course, Side Dish, Soup
Cuisine American
Servings 6 servings
Calories 318 kcal

Ingredients
 
 

  • 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
  • ½ teaspoon smoked paprika - optional
  • 6-8 cups vegetable broth - or water
  • ½ 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
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Instructions
 

  • 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.

Jessica's Notes

Shop This Recipe
  • 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.
Originally published December 20, 2017

Nutritional Information

Calories: 318kcal | Carbohydrates: 26g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 1332mg | Potassium: 709mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2470IU | Vitamin C: 173.6mg | Calcium: 409mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Gouda and Broccoli Soup
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.
 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

810 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Paul Betancourt says

    March 12, 2022 at 12:18 pm

    5 stars
    Super recipe! Was great to have the enhanced greens flavor with the broccolini (we used broccoli raab here). Loved the smoked gouda & cheddar combo.

    Slight adjustments, I did 3 TBS butter and matching TBS flour for a base roux, then added the smoked paprika to the roux (with added 1+ tsp ground mustard seed). Also used 4 cups whole milk after first adding the chicken broth & heating through thoroughly first. Stick blended so I didn’t have to ladle-transfer hot liquids back & forth) then gradually stirred in the shredded cheeses & reserved about 2 cups tiny bits of broccoli florets that I set aside so they were whole, not blended.
    Simmered for 30 mins before serving. We loved your recipe, just wanted to make it a “cream of” smoked gouda & cheddar soup. Delicious and satisfying.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 14, 2022 at 8:15 am

      Thanks for the delicious feedback and rating, Paul 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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