This creamy smoked Gouda and broccoli soup goes from cutting board to table in 30 minutes, with potatoes and winter greens making it a full meal in a bowl. The smoked cheese does most of the flavor work, so every spoonful tastes like it simmered far longer than it did.
Craving pure comfort in a bowl? Look no further! This Creamy Smoked Gouda and Broccoli Soup is the ultimate cozy meal, and the best part? It comes together in just 20 minutes. We’re talking rich, smoky cheese, tender-crisp broccoli, and a velvety potato base that makes it incredibly satisfying without any heavy cream. Topped with fresh winter greens, it’s a weeknight dinner dream come true.
Ingredients
• 2 medium round red potatoes, about 1 lb or 450g, chopped
• 1 3/4 cups or 420 ml vegetable broth
• 3 cups or 300g (10.6 oz) small broccoli florets
• 2 cups or 480 ml milk
• 2 cups or 8 oz / 225g smoked Gouda cheese, shredded
• 3 tablespoons or 24g (0.85 oz) all-purpose flour
• Freshly ground black pepper, to taste
• 2 cups or 60g (2.12 oz) torn winter greens (such as curly endive, chicory, or spinach)
• Smoked Gouda cheese, shredded for topping (optional)
Instructions
1. In a large saucepan, combine the potatoes and broth. Bring to a boil, then reduce heat and simmer, covered, for 8 minutes. Gently mash the potatoes in the pot with a potato masher or fork.
2. Stir in the broccoli and milk, and bring the mixture back to a gentle simmer over medium heat. Do not let it boil.
3. In a medium bowl, toss the 2 cups (480 ml) of shredded Gouda and flour together until the cheese is coated. Gradually stir the cheese mixture into the soup until it’s completely melted and the soup has thickened.
4. Season to taste with pepper. Divide among individual serving bowls and top with fresh winter greens and, if desired, additional shredded cheese.
Nutritional Information
• Nutrition Facts
• PER SERVING: 334 cal., 17 g (0.6 oz) total fat (11 g / 0.39 oz sat. fat), 55 mg chol., 1,254 mg sodium, 30 g (1.06 oz) carb., 4 g (0.14 oz) fiber, 19 g (0.67 oz) pro.
Pro Tips
• Shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make the soup grainy.
• Keep the soup at a gentle simmer after adding the milk and cheese. Boiling can cause the dairy to curdle and the cheese to separate.
• For a peppery bite, use arugula as your topping. For a milder flavor, fresh spinach is a perfect choice. Add the greens just before serving so they wilt slightly but stay fresh.
• Use a high-quality, flavorful vegetable broth. A ‘no-chicken’ style vegetable broth will add an extra savory depth.
FAQ
Q: Can I make this smoked gouda and broccoli soup vegan
A: Yes, you can adapt this recipe to be vegan. Use a creamy, unsweetened plant-based milk like cashew or soy milk. Swap the dairy cheese for your favorite brand of vegan smoked gouda shreds. Most all-purpose flours are vegan, but check the label to be sure.
Q: How can I add more protein to this vegetarian soup
A: This soup already provides a good amount of protein from the cheese and milk. To boost it further, you can blend in a cup of rinsed cannellini beans along with the potatoes or top your bowl with crispy roasted chickpeas for added protein and a satisfying crunch.
Q: Is this broccoli gouda soup gluten-free
A: As written, this recipe is not gluten-free due to the all-purpose flour. To make it gluten-free, simply substitute the all-purpose flour with a gluten-free 1-to-1 baking blend. Alternatively, you can skip the flour and thicken the soup by making a slurry with 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch and 2 tablespoons (30 ml / 1 fl oz) of cold water, stirring it in just before the cheese.
Q: How do I store and reheat this creamy broccoli soup
A: Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat, stirring often. Avoid boiling the soup, as this can cause the cheese and milk to separate. We don’t recommend freezing this soup as it can alter the creamy texture.
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Creamy Smoked Gouda and Broccoli Soup
Ingredients
Method
- In a large saucepan, combine the potatoes and broth.
- Bring to a boil, then reduce heat and simmer, covered, for 8 minutes. Gently mash the potatoes in the pot with a potato masher or fork.
- Stir in the broccoli and milk, and bring the mixture back to a gentle simmer over medium heat.
- Do not let it boil.
- In a medium bowl, toss the 2 cups (480 ml) of shredded Gouda and flour together until the cheese is coated. Gradually stir the cheese mixture into the soup until it's completely melted and the soup has thickened.
- Season to taste with pepper.
- Divide among individual serving bowls and top with fresh winter greens and, if desired, additional shredded cheese.
- Shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make the soup grainy.
- Keep the soup at a gentle simmer after adding the milk and cheese.
- Boiling can cause the dairy to curdle and the cheese to separate.
