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Smoked Gouda Broccoli Soup
4.84 from 48 votes

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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6 servings
Calories: 318kcal


  • 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


  • 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.


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


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
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