Broccoli Smoked Gouda Soup

A Smoky Twist on a Classic Comfort

When it comes to comforting soups, broccoli cheddar often takes center stage. But in my opinion, this Broccoli Smoked Gouda Soup takes it to the next level. The rich, smoky flavor of Gouda adds depth and complexity that elevates the classic dish into something extraordinary. Serve it in a toasted bread bowl for a cozy meal that feels like a warm hug or pair it with crusty bread for a satisfying dip.

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Why you’ll love it:

• Smoky Goodness: The smoked Gouda brings a unique, rich flavor to the soup, making it even better than the classic broccoli cheddar.
• Perfect Comfort Food: Creamy, cheesy, and packed with hearty vegetables—this soup is perfect for chilly nights.
• Versatile Serving Options: Serve it in a toasted bread bowl or alongside crusty sourdough for the ultimate comfort meal.

Substitutions

• Heavy Cream: Substitute with half-and-half for a lighter option.
• Smoked Gouda: Use a mix of cheddar and mozzarella if you prefer a milder flavor.
• Vegetable Broth: Swap for chicken broth or vice versa to match your preference.
• Smoked Paprika: Use regular paprika or chili powder for a different spin on the smoky undertone.

Pro Tips

• Quality Vegetables: Grate the carrot yourself and chop the broccoli for the best texture and flavor. I love using this rotary grater from Amazon. It makes grating/shredding vegetables and cheese so easy!
• Cheese Melting Tip: For a perfectly creamy texture, make sure to shred your Gouda from a block. Pre-shredded cheese may not melt as smoothly. I get this one from Costco: Yancy’s Fancy Smoked Gouda
• Soup Thickness: If the soup is looking too thick for your personal liking, add up to 1 cup of water.
• Blending Consistency: For a chunkier soup, skip the blending step; for ultra-creamy soup, blend more. I like to blend 2 cups of the soup and veggies to make the soup a little smoother.
• Bread Bowl: Keep the scooped-out bread to serve as dippable pieces alongside the soup.

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Recipe!

Ingredients

• 1 stick (8 tablespoons) butter
• 1/4 cup all-purpose flour
• 1 small onion, diced
• 3 cups broccoli, chopped (1 medium broccoli crown)
• 2 medium carrots, grated
• 4 cloves garlic, minced
• 1 cup heavy cream
• 32 oz chicken or vegetable broth
• 12 oz smoked Gouda, shredded
• 1 tablespoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup water (optional to thin out soup)

Instructions

Prepare the soup:

1. Wash and prepare the vegetables and cheese according to the ingredient instructions: dice the onion, chop the broccoli, grate the carrots, mince the garlic, and shred the cheese.
2. Melt butter in a large pot over medium heat and sauté the onions and garlic until softened and fragrant, about 5 minutes.
3. Stir in the flour, smoked paprika, salt, and black pepper, cooking for 1-2 minutes until combined.
4. Gradually whisk in the chicken or vegetable broth and bring to a boil. Reduce to a simmer.
5. Add the chopped broccoli and grated carrots. Cook for about 15 minutes, or until the vegetables are tender.
6. Stir in the heavy cream, then blend about 1-2 cups of the soup for a smoother texture (optional).
7. Add the shredded smoked Gouda and stir until melted and fully incorporated. Adjust consistency with up to 1 cup of water, if needed.

Toast a bread bowl:

1. Preheat your oven to 375°F (190°C).
2. Take a store-bought sourdough loaf or round bread and cut off the top third.
3. Hollow out the inside, leaving about 1-inch of bread around the edges to form a sturdy bowl.
4. Toast in the oven for 10-12 minutes, or until golden and crisp.

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