Creamy Smoked Gouda Broccoli Cheddar Soup Recipe

Picture this: the comforting aroma of cheddar and smoked gouda filling your kitchen, mingling with the earthy scent of fresh broccoli. The first time I made this soup, I was instantly captivated by the way the creamy texture wrapped itself around my taste buds, leaving me completely hooked. It was a chilly afternoon, and I was looking for a way to bring warmth and coziness into my home—and boy, did this recipe deliver! It’s the kind of soup that feels like a hug in a bowl, making everything seem a little bit better.

My family couldn’t get enough of it. My kids kept dipping chunks of bread into the pot before I could even ladle it out, and my spouse gave me that knowing look—the one that says, “You’ve got to make this again.” Honestly, this soup has become a regular in our household, not just because it’s ridiculously delicious, but also because it’s so easy to make. If you’re looking for a dish that’s perfect for a cozy weeknight dinner or to impress a crowd, you’ve found it. Trust me—you’re going to want to bookmark this one!

Why You’ll Love This Recipe

• Rich and Creamy: The combination of smoked gouda and sharp cheddar creates a velvety texture and an unbeatable flavor.
• Simple Ingredients: Everything you need is likely already in your pantry or fridge—no need for fancy shopping trips.
• Perfect for Cold Weather: There’s nothing better than curling up with a warm bowl of soup on a chilly day.
• Customizable: You can adjust the flavors, add your favorite veggies, or even make it vegetarian.
• Crowd-Pleaser: Whether you’re serving this at a family dinner or a casual get-together, it’s guaranteed to be a hit.

What sets this recipe apart is the addition of smoked gouda—it brings a subtle depth and smoky richness that takes this soup to another level. It’s not your average broccoli cheddar soup; it’s indulgent, hearty, and wonderfully balanced. And let’s be real, it’s the kind of meal that makes you go back for seconds—and maybe thirds.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a rich and comforting soup. You might already have most of these items at home:

• Butter: Unsalted is best, to control the salt level in your soup.
• Onion: Finely chopped for a subtle, savory base.
• Garlic: Minced for added flavor (fresh is ideal).
• Flour: All-purpose, for thickening the soup.
• Chicken or Vegetable Broth: Choose a good-quality broth for a flavorful foundation. Use vegetable broth for a vegetarian option.
• Milk: Whole milk adds creaminess, but you can substitute with a plant-based milk like almond or oat milk.
• Heavy Cream: For the ultimate richness (you can use half-and-half as a lighter option).
• Smoked Gouda: Shredded—this is the star of the dish, adding a smoky depth.
• Sharp Cheddar Cheese: Shredded—balances the gouda with a classic cheesy tang.
• Broccoli: Fresh or frozen, cut into bite-sized florets.
• Paprika: For a hint of warmth and color.
• Salt and Pepper: To taste, for seasoning.

Optional toppings:

• Croutons
• Chopped green onions
• Extra shredded cheese
• Cooked bacon bits

Equipment Needed

You don’t need a fully stocked kitchen to make this soup, just a few basic tools that you likely already have:

• Large pot: A heavy-bottomed pot or Dutch oven works best for even cooking.
• Cutting board and knife: For chopping onions, garlic, and broccoli.
• Whisk: Essential for creating a smooth roux.
• Ladle: Makes serving easy.
• Blender or immersion blender: Optional, for blending the soup if you prefer a smoother texture.

If you don’t own an immersion blender, you can use a regular blender (just be careful when transferring hot liquids). For budget-friendly options, check your local kitchen supply store or online retailers.

Preparation Method

1. Sauté the Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 cup of finely chopped onion and 2 minced garlic cloves, cooking until softened (about 5 minutes).
2. Create the Roux: Stir in 2 tablespoons of flour and whisk constantly for 1–2 minutes to combine and cook out the raw flour taste.
3. Add the Broth: Gradually pour in 4 cups of chicken or vegetable broth, whisking to prevent lumps. Bring to a gentle simmer.
4. Stir in 2 cups of milk and 1 cup of heavy cream. Keep the heat on medium-low to avoid curdling.
5. Add the Cheeses: Slowly add 2 cups of shredded smoked gouda and 1 cup of shredded sharp cheddar cheese, stirring until melted and smooth.
6. Add Broccoli: Toss in 4 cups of broccoli florets and let them cook for about 10–12 minutes, or until tender.
7. Add 1 teaspoon of paprika, salt, and pepper to taste. If you prefer a smoother texture, use an immersion blender to puree the soup.
8. Ladle the soup into bowls and top with croutons, green onions, extra cheese, or bacon bits as desired.

Cooking Tips & Techniques

To ensure your soup turns out perfectly every time, here are some insider tips:

• Don’t Rush the Roux: Cooking the flour in butter for a full minute or two prevents your soup from tasting floury.
• Gradual Cheese Addition: Add the shredded cheese slowly and stir well to prevent clumping—it should melt smoothly for the creamiest texture.
• Fresh Ingredients: Use fresh broccoli for the best flavor, but frozen florets work in a pinch—just adjust the cooking time.
• Avoid Overcooking the Dairy: Keep your heat low when adding milk and cream to avoid curdling.
• Taste and Adjust: Always taste your soup before serving and tweak the seasoning. A pinch of salt can make all the difference.

Variations & Adaptations

This soup is wonderfully versatile! Here are a few ways to make it your own:

• Vegetarian Option: Swap the chicken broth for vegetable broth and skip the bacon topping.
• Low-Carb Version: Replace the flour with almond flour or a low-carb thickener like xanthan gum.
• Spicy Kick: Add a dash of cayenne pepper or a few drops of hot sauce for a bit of heat.
• In summer, try adding fresh spinach or zucchini instead of broccoli.
• Once, I added roasted garlic for an extra depth of flavor—it was a hit!

Serving & Storage Suggestions

This soup is best served warm, with your favorite toppings to enhance the flavor. Pair it with a crusty baguette or a simple side salad for a complete meal.

Storage: Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

Freezing: This soup freezes well! Store in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Warm over low heat on the stovetop, stirring occasionally. Avoid boiling to keep the dairy smooth.

Nutritional Information & Benefits

This hearty soup is packed with flavor and nutrients:

• Calories: Approximately 300 per serving
• Protein: High in protein thanks to the cheese and broccoli.
• Vitamins: Broccoli is rich in vitamin C and fiber, making this soup a satisfying and nutritious option.
• Dietary Notes: Gluten-free option available by substituting flour with almond flour.

If you’re watching for allergens, this recipe includes dairy and gluten but can be adapted as needed.

Conclusion

This creamy smoked gouda broccoli cheddar soup is the ultimate comfort food—rich, satisfying, and ridiculously delicious. It’s a recipe you’ll come back to again and again, whether you’re craving some cozy warmth or looking to impress your family and friends. I love how easy it is to customize, ensuring it fits perfectly into anyone’s preferences.

Give it a try, and don’t forget to share your own variations or tips in the comments below! Let’s make this recipe a staple in kitchens everywhere. Happy cooking, friends!

FAQs

Can I use frozen broccoli?

Yes, frozen broccoli works just fine! Just adjust the cooking time as it may cook faster than fresh broccoli.

Can I make this soup vegetarian?

Absolutely! Use vegetable broth instead of chicken broth and skip the bacon topping.

How do I prevent cheese from clumping?

Make sure to add the cheese gradually and stir continuously. Also, keep the heat low to avoid curdling.

Can I freeze this soup?

Yes, this soup freezes really well. Store it in airtight containers for up to 3 months.

What can I serve with this soup?

Pair it with crusty bread, garlic toast, or a fresh green salad for a complete meal.

Print