Ultimate Creamy Smoked Gouda Broccoli Soup — Comforting, Smoky & Velvety 2025

Creamy smoked Gouda broccoli soup is a luxurious, comforting bowl that combines the deep, savory smokiness of aged Gouda with tender, vibrant green broccoli and a smooth, velvety base. This soup elevates a simple vegetable into a satisfying main course or starter, perfect for cozy nights, lunch gatherings, or elegant dinner parties.

By using smoked Gouda you add a complex, slightly sweet, and smoky character that pairs beautifully with the earthy broccoli and aromatic aromatics like onion and garlic. This recipe teaches techniques that keep the soup silky—building flavor through sautéed aromatics, a béchamel-style base, and careful cheese integration—while offering multiple variations and tips so you can adapt it for lighter, vegan, or indulgent versions.

The goal is a clear, deeply explained guide that helps you produce consistent results, whether you want a smooth bisque-like soup or a chunky, rustic bowl with visible florets and crunchy toppings.

Also read: Ultimate Immune Boosting Soup

What is Smoked Gouda Broccoli Soup?

Smoked Gouda broccoli soup blends steamed or sautéed broccoli with a milk- or cream-based roux and melted smoked Gouda cheese. Unlike a simple blended vegetable soup, this recipe builds flavor in layers: caramelized onions for sweetness, roasted garlic for depth, a light béchamel-like base for creaminess, and smoked Gouda for a signature aroma.

The soup can be puréed fully for an ultra-smooth texture or partially puréed to retain small broccoli florets for bite. It’s versatile—suitable as a starter, an entrée with bread, or a rich accompaniment to sandwiches and salads—and the smoked element gives it a memorable profile that elevates everyday broccoli into a restaurant-quality dish.

Also read: Creamy Hungarian Mushroom Soup

Nutrients and Main Benefits

This soup offers a balance of macronutrients and several micronutrients. Broccoli is rich in vitamins C and K, folate, fiber, and phytonutrients like sulforaphane that have been studied for their potential to support cellular health. Smoked Gouda supplies calcium, high-quality protein, and vitamin A, contributing to bone health and satiety, though it also contributes saturated fat and sodium.

Using a mix of whole milk and lighter cream or substituting some milk with plant-based options lowers calories and saturated fat while preserving texture. Aromatics such as onion and garlic add trace micronutrients and antioxidants. Overall, this recipe can be part of a balanced meal when portioned with whole grains or a side salad for added fiber and variety.

Main Ingredients (with full explanation and quantities)

Broccoli — Fresh Florets and Stems

Quantity: 900 grams (about 2 pounds) fresh broccoli, trimmed and cut into small florets, with stems peeled and sliced.
Role: Broccoli is the star vegetable, providing texture, fiber, vitamins, and green color. Including stems prevents waste and adds subtle sweetness when cooked. Chop florets uniformly for even cooking.

Smoked Gouda Cheese

Quantity: 300 grams (about 10.5 ounces) smoked Gouda, shredded.
Role: Smoked Gouda imparts the signature smoky, nutty flavor and creamy melting quality. Use a high-quality smoked Gouda—either naturally smoked or cold-smoked—for depth. Shred the cheese freshly for smooth melting and less graininess.

Unsalted Butter

Quantity: 60 grams (4 tablespoons) unsalted butter.
Role: Butter forms the base of the roux and adds richness. Use unsalted to control sodium. It also aids in sautéing aromatics and developing a silky mouthfeel.

All-Purpose Flour

Quantity: 60 grams (1/2 cup) all-purpose flour.
Role: Flour combines with butter to create a roux that thickens the soup base. Cooking the flour removes raw starch taste and stabilizes the creamy texture.

Milk — Whole or Reduced-Fat

Quantity: 1 liter (4 cups) whole milk or 2% milk.
Role: Milk is the primary liquid component that creates a creamy base. Whole milk yields the richest texture; 2% reduces calories while maintaining creaminess.

Light Cream (Optional)

Quantity: 240 milliliters (1 cup) light cream or half-and-half.
Role: Cream increases silkiness and mouthfeel. Use whole milk only if you prefer a lighter version; add cream for a richer, restaurant-style finish.

Low-Sodium Chicken or Vegetable Stock

Quantity: 480 milliliters (2 cups) low-sodium stock.
Role: Stock adds savory depth and balances the dairy; low-sodium stock helps control overall salt. Vegetable stock keeps the recipe vegetarian if using vegetarian-smoked Gouda.

Yellow Onion

Quantity: 1 large yellow onion (about 200 grams), finely diced.
Role: Onion provides sweet, aromatic base flavors when sautéed until translucent and slightly caramelized.

Garlic

Quantity: 4 cloves garlic, minced (about 12 grams).
Role: Garlic adds savory complexity and aromatic depth. Roast or sauté lightly to avoid bitterness.

Olive Oil (Optional)

Quantity: 1 tablespoon olive oil for sautéing (can be replaced by butter).
Role: Olive oil helps sauté aromatics and contributes a subtle fruitiness; it can be used with butter for a higher smoke point.

Dijon Mustard

Quantity: 1 teaspoon Dijon mustard.
Role: Dijon adds a mild tang and helps emulsify flavors, enhancing the cheese’s presence without being overtly mustardy.

Fresh Lemon Juice

Quantity: 2 teaspoons fresh lemon juice.
Role: A small amount of lemon brightens the flavors and balances richness.

Salt and Freshly Ground Black Pepper

Quantity: 1 teaspoon fine sea salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper.
Role: Seasoning enhances and balances flavors; adjust according to cheese salt content.

Smoked Paprika (Optional)

Quantity: 1/2 teaspoon smoked paprika for extra smoky depth.
Role: Smoked paprika emphasizes the smoked character and adds color.

Fresh Herbs (Optional)

Quantity: 2 tablespoons chopped fresh chives or parsley for garnish.
Role: Herbs provide freshness and color when serving, cutting through the richness.

Total Yield

This recipe yields approximately 2.4 to 2.6 liters (about 10–11 cups) of soup, serving 6 to 8 people as a starter or 4 to 6 as a main course, depending on portion sizes.

How to Prepare — Step-by-Step

Step 1: Prepare and Organize Ingredients

Before you start cooking, set up all your ingredients. Wash 900 grams of broccoli, trim the florets, and peel the stems. Slice the stems into small pieces for even cooking. Dice one large yellow onion and mince four garlic cloves. Shred 300 grams of smoked Gouda and measure your milk, cream, and stock in advance. Having everything prepped ensures a smooth workflow and prevents overcooking. This step, known as “mise en place,” guarantees that once the cooking begins, you can focus entirely on developing flavor and texture.

Step 2: Sauté the Aromatics

Place a large, heavy-bottomed pot or Dutch oven on medium heat. Add 60 grams (4 tablespoons) of unsalted butter and, optionally, 1 tablespoon of olive oil for a higher smoke point. Once the butter melts and starts to bubble slightly, add the diced onion. Sauté slowly for 6 to 8 minutes until translucent and lightly golden; this gentle caramelization builds sweetness that enhances the soup’s depth. Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Avoid browning the garlic, as it can turn bitter and overpower the delicate balance of flavors.

Step 3: Build the Roux for the Base

Sprinkle 60 grams (½ cup) of all-purpose flour over the sautéed onions and garlic. Stir constantly for about two minutes to create a smooth roux. The mixture will turn slightly golden and release a nutty aroma as the raw flour taste cooks off. This roux acts as the soup’s thickening agent. Keep the heat moderate and stir consistently to avoid lumps or scorching. When properly cooked, the roux should have a smooth, glossy texture that’s ready to absorb liquid evenly.

Step 4: Add the Liquid and Create a Creamy Base

Gradually pour in 1 liter (4 cups) of whole milk, whisking continuously to prevent lumps. Follow with 480 milliliters (2 cups) of low-sodium chicken or vegetable stock. Continue stirring as the mixture thickens to a creamy, velvety consistency similar to a light sauce. The combination of milk and stock adds both richness and savory balance. Once the base begins to simmer, reduce the heat to medium-low. The gentle simmer helps the flour fully activate as a thickener without curdling the milk.

Step 5: Add and Cook the Broccoli

Carefully add your chopped broccoli florets and stems into the simmering base. Stir to ensure all pieces are coated in the creamy liquid. Cover the pot partially with a lid and cook for about 12 to 15 minutes over medium-low heat. Stir occasionally to prevent sticking or uneven cooking. The broccoli is ready when it becomes tender but retains a vibrant green color. Check by piercing a floret with a fork; it should slide through easily but not fall apart completely.

Step 6: Blend for the Desired Texture

Once the broccoli is cooked, turn off the heat. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. For a chunkier texture, reserve one cup of the cooked broccoli florets before blending, then stir them back in afterward. If using a countertop blender, blend in batches, holding the lid with a towel to avoid pressure buildup from the hot liquid. After blending, return the soup to low heat and adjust the thickness with additional milk or stock if necessary.

Step 7: Add the Cream and Smoked Gouda

Pour in 240 milliliters (1 cup) of light cream (optional) for extra richness. Then gradually add 300 grams (10.5 ounces) of shredded smoked Gouda cheese in small handfuls, stirring after each addition. Keep the heat on low to prevent the cheese from separating or turning grainy. Stir constantly until the cheese fully melts and the soup becomes smooth and silky. This slow, gentle melting process is key to achieving that restaurant-quality texture.

Step 8: Season and Enhance the Flavor

Now it’s time to bring everything together. Stir in 1 teaspoon of Dijon mustard for subtle tang, 2 teaspoons of fresh lemon juice for brightness, and ½ teaspoon of smoked paprika for deeper smoky notes if desired. Season with 1 teaspoon of fine sea salt and ½ teaspoon of freshly ground black pepper, adjusting to taste. Always taste the soup before adding more salt, as smoked Gouda can already be quite salty. Let the soup gently simmer for another 3 to 5 minutes to meld the flavors harmoniously.

Step 9: Adjust the Consistency

Check the soup’s consistency before serving. If it’s too thick, whisk in a small amount of warm milk or stock until it reaches your preferred texture. If it feels too thin, simmer uncovered for several minutes to allow gentle evaporation and natural thickening. The ideal consistency should be creamy enough to coat the back of a spoon without being heavy or gluey.

Step 10: Serve and Garnish

Ladle the hot soup into bowls and finish with optional garnishes like chopped chives, parsley, or a light drizzle of olive oil. For extra flair, sprinkle a few shreds of smoked Gouda or a pinch of smoked paprika on top. Serve immediately with toasted baguette slices, garlic bread, or warm sourdough. The combination of the smoky cheese aroma and vibrant green hue makes for a stunning, comforting presentation perfect for family meals or cozy dinners.

Step 11: Storage and Reheating Tips

Allow the soup to cool for about 30 minutes before transferring it to airtight containers. Store in the refrigerator for up to 4 days. When reheating, do so gently over low heat, stirring continuously to preserve creaminess and prevent separation. If the soup thickens after refrigeration, add a small splash of milk or stock during reheating. For longer storage, freeze the soup for up to 3 months, leaving space in the container for expansion. Thaw in the refrigerator overnight and reheat slowly before serving.

Step 12: Optional Add-Ins for Serving

To elevate the presentation, consider adding crispy bacon crumbles, toasted breadcrumbs, or roasted broccoli florets on top for contrast in texture. For a gourmet twist, drizzle with a few drops of truffle oil or top with microgreens. These additions not only enhance flavor but also add visual appeal, transforming your soup into a showstopping dish suitable for any occasion.

Tips for Controlling Texture and Preventing Separation

Maintain gentle heat when melting cheese into the soup. High temperatures cause the cheese proteins to seize and result in grainy texture; low and slow melting allows the cheese to emulsify smoothly into the dairy base.

Use freshly shredded cheese rather than pre-shredded bags, which often contain anti-caking agents that inhibit melting. If the soup appears separated, whisk in a small amount of warm milk or cream off heat or briefly process with an immersion blender to re-emulsify. Straining after blending and before adding cheese will remove fibrous bits for an extra-smooth finish.

Healthy Habits and Portion Guidance

Enjoy this soup in moderation because of its dairy and cheese content. Pair a cup (about 240 ml) with a side salad or whole-grain bread to create a balanced meal that includes fiber and vegetables. To reduce saturated fat and calories, substitute half the milk with unsweetened oat milk and reduce cream or omit it entirely. Use low-sodium stock and a lighter hand with added salt. Add extra broccoli or blend in cauliflower to increase vegetable volume without excessive calories. Consider using nutrient-dense garnishes such as toasted seeds for additional fiber and healthy fats.

Variations (each explained in two paragraphs, each paragraph five lines long)

1. Cheddar-Gouda Blend Broccoli Soup

Blend smoked Gouda with sharp cheddar for a more pronounced cheese bite and classic comfort flavor. Use 200 grams smoked Gouda and 150 grams sharp cheddar to balance smokiness and sharpness.
Prepare the soup as directed, melting both cheeses gradually into the warm puréed base. Cheddar provides tang and depth while Gouda contributes silkiness; the result is a familiar, crowd-pleasing profile. This version pairs well with crusty bread and apple slices for a sweet contrast. Adjust salt cautiously as cheddar can be salty. Garnish with cheddar shreds and chopped chives for color and texture.

2. Vegan Smoked ‘Cheese’ Broccoli Soup

Use 1.2 liters unsweetened oat milk and 400 grams steamed broccoli as base, and incorporate 150 grams of smoked vegan cheese or a blend of nutritional yeast (4 tablespoons) and smoked paprika for umami.
Create a roux with 60 grams vegan butter and 60 grams all-purpose flour, then whisk in oat milk and cook until thick. Blend broccoli and add vegan cheese or nutritional yeast mixture off heat until silky. This plant-based version still delivers smoky, savory flavors and is suitable for those avoiding dairy. Serve with toasted sourdough or a drizzle of olive oil and fresh herbs for heartiness.

3. Bacon and Smoked Gouda Broccoli Soup

Cook 6 slices of thick-cut bacon until crisp, reserving 2 tablespoons drippings and crumbling bacon for garnish. Use bacon drippings with butter to sauté onions for an extra savory base.
Proceed with the recipe, adding crumbled bacon into the final soup or sprinkling on top. The smoked bacon enhances the smoked Gouda, creating a layered smoky-salty experience. This hearty version is ideal for cold days and pairs nicely with beer or robust red wine. Top with extra bacon and crunchy croutons for texture contrast.

4. Roasted Garlic and Smoked Gouda Broccoli Soup

Roast a whole head of garlic in olive oil at 200°C (400°F) for 30–35 minutes until soft and caramelized, then squeeze out cloves and mash into the base. Roast intensifies garlic sweetness and reduces sharpness.
Add mashed roasted garlic when you add minced garlic in the sauté stage, or stir in after blending for a mellow, rich garlic character. Roasted garlic complements Gouda’s sweet-smoky notes beautifully. Serve with garlic butter croutons or a swirl of browned butter for an indulgent presentation. The roasted garlic adds depth while preserving smooth texture.

5. Broccoli-Cheddar-Gouda with Brown Butter Breadcrumbs

Prepare the standard soup but top with brown butter toasted breadcrumbs made by toasting breadcrumbs in 2 tablespoons butter until nutty. Combine cheddar and smoked Gouda (200g and 150g respectively) for the cheese blend.
The brown butter breadcrumbs add a toasty crunch and nutty aroma that contrasts the creamy soup. Sprinkle just before serving to retain crispness. This version suits family dinners and pairs well with crisp white wine or cider. Breadcrumbs can be seasoned with herbs or lemon zest for brightness.

6. Lemon-Thyme Smoked Gouda Broccoli Soup

Add two teaspoons lemon zest and 1 tablespoon chopped fresh thyme when finishing the soup to introduce citrus-laced herbaceous notes. Lemon zest brightens and thyme adds aromatic complexity.
Stir lemon and thyme into the warm soup off heat to preserve delicate volatile oils. This variation lightens the perceived richness and pairs well with seafood sides. Serve with a light green salad and crusty bread for a spring menu; garnish with extra thyme sprigs and lemon zest.

7. Creamy Cauliflower and Smoked Gouda Broccoli Soup (Mixed Veg)

Combine equal parts broccoli and cauliflower (450 g each) for a mellow, creamy base with a lighter flavor profile. Cauliflower adds body and smoothness when blended.
Roast cauliflower and broccoli before adding to the base for a deeper, caramelized flavor; proceed with the recipe and blend until silky. This yields a balanced vegetable-forward soup. This mixed veg soup pairs well with herb focaccia and is an excellent way to increase vegetable variety for picky eaters.

Storage, Reheating and Freezing

Store cooled soup in airtight containers in the refrigerator for up to four days. Reheat gently over low heat, stirring frequently to prevent scorching and to re-emulsify any separated fats. For longer storage, freeze in portions in airtight freezer-safe containers or heavy-duty freezer bags for up to three months; leave headspace for expansion. Thaw overnight in the refrigerator and reheat slowly, whisking in a splash of milk to restore creaminess. Avoid freezing if the soup contains large amounts of fresh cream or delicate garnishes—freeze plain and add garnish fresh when serving.

Equipment Needed

Large heavy-bottomed soup pot or Dutch oven, chef’s knife and cutting board, immersion blender or countertop blender, measuring cups and spoons, fine-mesh sieve (optional), cheese grater, ladle, and airtight storage containers or jars.

Troubleshooting — Common Issues and Fixes

If the soup becomes grainy when adding cheese, lower the heat and whisk in small amounts of warm milk to smooth; do not boil. If the soup is too thin, simmer gently to reduce or whisk in a slurry of 1 tablespoon flour and 1 tablespoon cold water, cooking for a few minutes. Too salty? Add peeled, chopped potato while simmering to absorb salt or dilute with unsalted milk and stock. If broccoli pieces are fibrous, peel thicker stems and cook longer or blend more thoroughly. If the soup separates after standing, reheat gently and whisk in a splash of milk or process briefly with an immersion blender to re-emulsify.

Nutrition Snapshot (Approximate per cup, 240 ml)

Calories: 260–360 depending on milk and cream choices.
Protein: 10–14 g.
Fat: 18–28 g (saturated fat varies).
Carbohydrates: 10–15 g.
Fiber: 2–4 g.
Sodium: 400–700 mg (highly variable). These are estimates; adapt portion sizes and ingredients to meet dietary goals and consult nutritional labels for precise values.

Serving Suggestions and Pairings

Serve warm bowls with crusty sourdough, grilled cheese sandwiches, or a crisp mixed greens salad. Garnish with toasted seeds, extra shredded smoked Gouda, or a swirl of olive oil. Pair with a chilled white wine, dry cider, or amber ale depending on the meal. For a lunch pairing, offer half a turkey sandwich and a small side salad. For a special occasion, present in warmed bowls with an herb sprig and a side of garlic butter crostini.

Professional Tips for Presentation

Serve in warmed bowls to maintain temperature. Use a ladle to create a central pool and add reserved florets or croutons for texture contrast. Garnish with finely chopped herbs and a small drizzle of high-quality olive oil or truffle oil for special occasions. A microplane of fresh smoked Gouda at the end enhances aroma and gives an attractive final flourish. For restaurant plating, finish with a few dots of herb oil and a dusting of smoked paprika.

Scaling and Batch Cooking

Scale the recipe proportionally for larger gatherings; use commercial steam kettles for very large volumes to maintain consistent heat. When scaling, monitor cooking time as larger volumes take longer to reach simmer and require more stirring. For batch cooking, cool quickly in shallow pans before refrigerating to maintain food safety. Label containers with date and reheating instructions when storing for clients or family members.

Environmental and Sourcing Notes

Choose locally produced smoked Gouda when possible to support local dairies and reduce carbon footprint. Buy seasonal, fresh broccoli and consider frozen broccoli florets as an economical and convenient alternative; frozen broccoli can be just as nutritious and convenient for batch cooking. When sourcing smoked Gouda, check for natural smoking processes and minimal additives. Opt for high-welfare dairy and sustainably produced stock ingredients when available.

Final Thoughts

Creamy smoked Gouda broccoli soup is a versatile, comforting dish that balances vegetables with indulgent cheese and a smooth, silky base. Whether you prefer a light, vegetable-forward bowl or a rich, cheesy meal, this recipe offers techniques and variations to suit many tastes and dietary needs. Practice the low-heat cheese integration and use freshly shredded cheese for best texture. Keep experimenting with spice, texture, and garnishes to make the recipe your own; small adjustments in roasting, herbs, or topping choices create new signature versions you’ll return to season after season.

Quick Recipe Card

Broccoli: 900 g (2 lb)
Smoked Gouda: 300 g (10.5 oz)
Unsalted butter: 60 g (4 tbsp)
All-purpose flour: 60 g (1/2 cup)
Milk: 1 liter (4 cups)
Light cream (optional): 240 ml (1 cup)
Low-sodium stock: 480 ml (2 cups)
Yellow onion: 1 large (200 g)
Garlic: 4 cloves (12 g)
Olive oil: 1 tbsp (optional)
Dijon mustard: 1 tsp
Lemon juice: 2 tsp
Salt & pepper: to taste
Yield: ~2.4–2.6 liters (10–11 cups). Prep: 15–25 minutes. Cook: 35–45 minutes.