Description
There’s something undeniably comforting about a pot of broccoli cheese soup bubbling gently on the stove. It’s the kind of meal that invites you to slow down, cozy up with a blanket, and savor the little things—like the rich, velvety texture of melted cheese and the tender bite of broccoli florets.
Growing up, broccoli cheese soup was a staple on chilly evenings. It was the meal my mom made when we had leftover veggies in the fridge and needed something quick but hearty. But this version? This one’s a little more grown-up. It’s got a smoky twist, thanks to the smoked gouda, and just the right amount of creaminess to make it feel indulgent without being too heavy.
Smoked gouda brings a depth of flavor that elevates this soup from nostalgic comfort food to something you’d proudly serve guests or make for a special weekend dinner. It’s the kind of dish that surprises people—simple in ingredients, but big on flavor.
Whether you’re curling up on the couch with a bowl and a good book or serving it alongside warm bread at a family dinner, this Smoked Gouda Broccoli Soup is the definition of cozy.
Ingredients
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
4 cups broccoli florets, chopped small
2 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/8 teaspoon ground nutmeg
1/2 easpoon salt (or to taste)
2 cups shredded smoked gouda cheese
1/2 cup shredded sharp cheddar cheese
Instructions
Step 1: Sauté the Aromatics
Start by melting butter in a large saucepan or Dutch oven over medium heat. Once the butter is bubbling, toss in your diced onion. Cook until the onion becomes soft and translucent—about 4-5 minutes. Stir in the garlic and let it cook for another 30 seconds, just until fragrant. Your kitchen will already be smelling amazing.
Step 2: Add the Broccoli and Broth
Next, stir in the chopped broccoli florets. Pour in the chicken broth, and bring everything to a gentle simmer. Let the broccoli cook for about 10 minutes, or until it’s tender enough to pierce easily with a fork. Don’t worry if the broccoli looks a little mushy—that’s exactly what you want for a creamy soup.
Step 3: Stir in the Dairy and Spices
Once the broccoli is soft, pour in the milk and heavy cream. Give it a good stir, then season with black pepper, paprika, nutmeg, and salt. Let everything warm through, but avoid boiling at this point—just a nice low simmer is all you need.
Step 4: Blend (Optional)
If you prefer a smoother soup, now’s the time to use an immersion blender right in the pot. You can blend the entire soup or just part of it, depending on your texture preference. Personally, I like a mix—some creamy base with little broccoli bits for texture.
Step 5: Stir in the Cheese
Lower the heat to the lowest setting and slowly add in your smoked gouda and sharp cheddar. Stir constantly until the cheese is fully melted and the soup is smooth and creamy. Don’t rush this part—slow melting prevents clumps and gives you that perfectly velvety texture.
Step 6: Taste and Serve
Give the soup a final taste and adjust seasoning if needed. Then ladle it into bowls and serve hot. A sprinkle of extra cheese on top or a little cracked pepper makes it extra inviting.
Notes
This soup is incredibly versatile. Add extra vegetables like carrots or cauliflower if you want to bulk it up a bit. You can also swap out cheeses—sharp white cheddar, fontina, or even pepper jack could work if you’re feeling adventurous. Just be sure to keep the smoked gouda as your base—that smoky note is what gives this soup its magic.