It is a cold winter evening and you need comfort fast. This Smoked Gouda Broccoli Soup is the perfect solution for your family. It delivers a rich, velvety texture in just 30 minutes. You will love how the smoky cheese warms you up. Let’s get this cozy dinner on your table tonight.
Why You’ll Love This Recipe
This recipe is a total winner for busy winter weeknights. You only need one pot to make this entire meal. This means you spend less time cleaning and more time relaxing. The smoked gouda adds a sophisticated flavor that feels very special. It is a kid-approved way to eat plenty of fresh greens. You will find it is much better than any canned version.
Simple Cooking Steps
Making this soup is very straightforward and beginner-friendly. You start by softening your vegetables in golden butter. A quick roux helps create a thick and creamy base. The broccoli simmers until it is perfectly tender and soft. Finally, you stir in the cheese for a smooth finish. Even if you are new to cooking, you can do this.
Ingredients You’ll Need
This recipe uses simple staples and fresh seasonal produce.
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 pound fresh broccoli florets, chopped into 1/2-inch pieces
- 1 cup heavy cream
- 8 ounces smoked gouda cheese, freshly shredded
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Step-by-Step Directions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until foaming.
- Add the diced onion and sauté for 5 minutes until translucent and soft. Incorporate the minced garlic and cook for 60 seconds until aromatic.
- Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to toast the flour and eliminate the raw taste.
- Slowly pour in the chicken broth while whisking continuously to ensure a smooth, lump-free roux base.
- Add the chopped broccoli florets, smoked paprika, salt, and black pepper. Bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for 10 to 12 minutes until the broccoli reaches a tender, fork-crushable consistency.
- Stir in the heavy cream and continue to simmer uncovered for 2 to 3 minutes to allow the liquid to thicken slightly.
- Remove the pot from the heat source to prevent the cheese from breaking. Gradually add the shredded smoked gouda in small batches, stirring constantly until the cheese is completely melted and the texture is velvety.
- Adjust seasoning with additional salt or pepper if necessary and serve immediately in warmed bowls.
Best Ways to Enjoy It
Serve this soup in big, warmed bowls for maximum coziness. It pairs beautifully with a piece of crusty bread for dipping. You can also serve it alongside a crisp green salad. This is a wonderful meal for a quiet winter night. Set the table and enjoy this soul-warming dish with your family.
How to Store Leftovers
Store any extra soup in an airtight container in the fridge. It will stay fresh and delicious for up to three days. To reheat, place it in a pot over low heat. Stir it gently to keep the cheese sauce smooth. Do not let the soup boil during reheating. This helps maintain that perfect, velvety texture you love.
Tips for Best Results
- Don’t skip shredding your own cheese from a block.
- Avoid pre-shredded cheese because it does not melt as smoothly.
- Chop your broccoli small so it cooks in ten minutes.
- Always remove the pot from heat before adding the gouda.
- For a winter treat, serve this inside a hollowed bread bowl.
- Use low-sodium broth to keep the salt levels balanced.
- Add a pinch of extra paprika on top for a pretty finish.
Ways to Switch It Up
- Use vegetable broth to make this a vegetarian meal.
- Swap the gouda for sharp cheddar for a classic flavor.
- Add a pinch of red pepper flakes for a little heat.
- Stir in some cooked bacon bits for extra crunch.
Common Questions
Can I use frozen broccoli?
Yes, you can use frozen broccoli for this recipe. Just make sure to thaw and drain it first. This ensures your soup does not become too watery.
Why did my cheese get clumpy?
Cheese usually clumps if the heat is too high. Always turn off the stove before stirring in the gouda. Adding it in small batches also helps it melt perfectly.
How do I make it even creamier?
You can use an immersion blender for a smoother finish. Just blend half of the soup before you add the cheese. This gives you a thick, restaurant-style consistency.
I hope this cozy Smoked Gouda Broccoli Soup brings warmth to your home. It is the perfect way to end a chilly day with the ones you love. Happy cooking!
— Lidia
Easy 30-Minute Smoked Gouda Broccoli Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic , minced
- 1/4 cup all -purpose flour
- 3 cups low -sodium chicken broth
- 1 pound fresh broccoli florets, chopped into 1/2-inch pieces
- 1 cup heavy cream
- 8 ounces smoked gouda cheese, freshly shredded
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until foaming.
- Add the diced onion and sauté for 5 minutes until translucent and soft. Incorporate the minced garlic and cook for 60 seconds until aromatic.
- Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to toast the flour and eliminate the raw taste.
- Slowly pour in the chicken broth while whisking continuously to ensure a smooth, lump-free roux base.
- Add the chopped broccoli florets, smoked paprika, salt, and black pepper. Bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for 10 to 12 minutes until the broccoli reaches a tender, fork-crushable consistency.
- Stir in the heavy cream and continue to simmer uncovered for 2 to 3 minutes to allow the liquid to thicken slightly.
- Remove the pot from the heat source to prevent the cheese from breaking. Gradually add the shredded smoked gouda in small batches, stirring constantly until the cheese is completely melted and the texture is velvety.
- Adjust seasoning with additional salt or pepper if necessary and serve immediately in warmed bowls.
