Description
This Smoked Gouda Broccoli Soup is a creamy, comforting blend of tender broccoli, grated carrot, and rich smoked gouda cheese simmered in a flavorful broth. Perfect for a cozy meal, this easy stovetop recipe yields a smooth soup with a smoky, cheesy depth and a hint of paprika for warmth.
Ingredients
Scale
Main Ingredients
- ¼ cup unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ cup (30 g) all-purpose flour
- 16 ounces vegetable or chicken broth
- 16 ounces whole milk
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 1 large head of broccoli, chopped into small florets
- 1 large carrot, grated
- 8 ounces (226 g) smoked gouda, freshly grated
Instructions
- Sauté Onions and Garlic: In a saucepan over medium heat, melt the unsalted butter. Add the diced onions and cook for about 4 minutes until they soften, brown slightly, and become translucent. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make Roux: Stir in the all-purpose flour to the onion and garlic mixture, forming a thick paste (roux). Cook the roux for about 1 minute to eliminate the raw flour taste, stirring frequently to avoid burning.
- Add Liquids and Seasoning: Gradually whisk in the vegetable or chicken broth along with the whole milk, ensuring a smooth mixture without lumps. Season with salt, paprika, and pepper, stirring well to combine all the flavors.
- Cook Vegetables: Stir in the chopped broccoli florets and grated carrot. Bring the mixture to a gentle simmer, then cover the pot, reduce heat to low, and cook for 10 to 12 minutes or until the vegetables become tender according to your preference.
- Melt Cheese: Remove the pot from the heat and slowly add the freshly grated smoked gouda cheese, stirring continuously. Allow the cheese to fully melt and incorporate into the soup, creating a creamy and smooth texture.
- Serve: Ladle the warm soup into bowls. Optionally, garnish with croutons for added texture and crunch. Serve immediately while hot.
Notes
- Use vegetable broth for a vegetarian version or chicken broth for richer flavor.
- Freshly grate the smoked gouda to ensure it melts smoothly and evenly.
- Adjust the paprika and pepper to taste for subtle or stronger smoky warmth.
- For a thicker soup, let it simmer a few minutes longer uncovered to reduce slightly.
- Serve with crusty bread or croutons to add crunchiness.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to avoid splitting the cheese.
