Creamy Smoked Gouda Broccoli Soup Recipe – Best Cozy Comfort Food

Posted on November 24, 2025

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Alright, let me just say it: this Creamy Smoked Gouda Broccoli Soup is the recipe I turn to when I need pure comfort in a bowl. Picture this—rich, velvety soup with smoky cheese, tender broccoli, and just the right amount of seasoning to keep every spoonful interesting. It’s the kind of dish that feels like a warm hug after a long day.

I first made this soup on a chilly evening after rummaging through my fridge for something nourishing but indulgent. I had a block of smoked Gouda that had been sitting there for weeks, a head of broccoli that needed saving, and some leftover chicken stock. The result? A soup so good, it practically demands you grab a crusty loaf of bread and dive in.

Trust me, once you make this, you’ll wonder why you ever bought soup in a can. It’s cozy, flavorful, and ridiculously easy to whip up—even if you’re juggling a million things (or just don’t feel like spending hours in the kitchen).

Why You’ll Love This Recipe

This soup is a total game-changer. If you’re looking for a dish that’s equal parts indulgent and nourishing, you’re in for a treat. Here’s why:

A smoky twist on a classic: Smoked Gouda brings a depth of flavor that takes traditional broccoli soup to the next level. It’s creamy, cheesy, and just a little fancy.
Ready in 30 minutes: This soup is quick to make, which means you can have a homemade meal without sacrificing your evening.
Perfect for picky eaters: Even the broccoli skeptics in your family will be asking for seconds (trust me, I tested it on mine).
Customizable to your liking: Want to add chicken or swap the Gouda for sharp cheddar? You do you. This recipe is super forgiving.

Whether you’re curled up on the couch binge-watching your favorite show or hosting friends for dinner, this soup is the ultimate cozy comfort food. It’s like a little bowl of happiness, and you deserve it!

What Ingredients You’ll Need

Here’s the best part: most of these ingredients are probably already sitting in your fridge. I’ll break them down so you know exactly what you need and why.

For the Base:

Broccoli florets (4 cups / ~500g) — Fresh or frozen both work! If using fresh, make sure to chop them into small pieces for faster cooking.
Butter (2 tablespoons / ~28g) — Because butter makes everything better, especially soup.
All-purpose flour (2 tablespoons / ~16g) — Creates the creamy texture by thickening the soup.
Chicken stock (4 cups / ~950ml) — Use homemade if you can, otherwise store-bought works fine. Go for low-sodium so you can control the salt.

For the Flavor:

Smoked Gouda cheese (1 ½ cups shredded / ~150g) — The star of the show. Its smoky flavor makes this soup unforgettable.
Heavy cream (1 cup / ~240ml) — Makes the soup rich and velvety. You can use half-and-half for a lighter version.
Yellow onion (1 medium, diced) — Adds a subtle sweetness and depth to the base.
Garlic (3 cloves, minced) — Because everything is better with garlic.
Salt & pepper — Adjust to taste.

Optional Add-ins:

Cayenne pepper (a pinch) — If you like a little heat.
Crumbled bacon — Smoky cheese + crispy bacon = perfection.
Croutons — For added crunch.

Quick note: If you don’t have smoked Gouda, you can substitute with regular Gouda or even sharp cheddar. It’ll still be delicious, just less smoky!

Equipment Needed

You don’t need anything fancy to whip up this soup—promise! Here’s what I use:

Large pot — Big enough to hold all the ingredients and allow for stirring without making a mess.
Blender or immersion blender — I’m team immersion blender because it’s less cleanup, but a regular blender works perfectly too.
Wooden spoon — For stirring without scratching your pot.
Cutting board and knife — To chop your broccoli and onions like a pro.

No immersion blender? No problem. You can use a potato masher for a chunkier texture or a regular blender in small batches—but be careful not to overfill!

How to Make It: Step-by-Step

Let’s get started! Follow these steps, and you’ll have a bowl of creamy, smoky goodness in no time.

Prep the veggies: Chop your broccoli into small florets and dice the onion. Mince the garlic. (This will make everything cook faster.)
Cook the aromatics (5 minutes): In a large pot, melt the butter over medium heat. Add the diced onion and sauté until it’s soft and translucent, about 3 minutes. Stir in the garlic and cook for another minute, until fragrant.
Make the roux (2 minutes): Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 1-2 minutes to cook off the raw flour taste. It should look like a thick paste.
Add the liquid (10 minutes): Slowly pour in the chicken stock, whisking to combine. Bring to a gentle boil, then reduce the heat and let it simmer. Toss in the broccoli florets and cook until they’re tender, about 8-10 minutes. Test with a fork—they should be easy to pierce.
Blend it up (5 minutes): Using an immersion blender, puree the soup until it’s smooth. If you’re using a regular blender, work in batches and be cautious—it’s hot!
Add the cheesy goodness (2 minutes): Stir in the shredded smoked Gouda and heavy cream. Keep the heat on low and stir until the cheese melts completely. Don’t let it boil! Taste and season with salt, pepper, and a pinch of cayenne if you’re into spice.
Serve and enjoy: Ladle into bowls, garnish with croutons or crumbled bacon, and dig in!

My Best Tips & Techniques

Alright, here’s what I’ve learned from making this soup more times than I can count:

Don’t skip the roux: It’s what gives this soup its creamy texture. If you skip it, you’ll end up with a watery mess.
Blend carefully: If you’re using a regular blender, let the soup cool slightly before blending. Hot liquid + blender = potential explosion (trust me, I’ve learned this the hard way).
Use smoked Gouda: Regular Gouda works, but the smokiness is what makes this soup truly special.
Season at the end: The flavors will develop as the soup cooks, so wait until the cheese is melted before adding more salt or pepper.

Pro tip? Make extra—you’ll want leftovers.

Ways to Mix It Up

This soup is delicious on its own, but if you’re feeling adventurous, here are some fun ways to customize it:

Cheddar Broccoli Soup: Swap the Gouda for sharp cheddar for a more classic flavor. It’s just as creamy and delicious!
Meaty Upgrade: Stir in shredded rotisserie chicken or crispy bacon for extra protein and flavor.
Spicy Kick: Add a teaspoon of smoked paprika or a pinch of cayenne for some heat.
Veggie Boost: Throw in some chopped carrots or celery with the onion for extra nutrients.
Herbaceous Twist: Stir in chopped fresh thyme or rosemary at the end for a fragrant touch.

Make it yours! The possibilities are endless.

Serving Ideas & Storage

Serving Suggestions

This soup is great on its own, but here are some ways to elevate it:

With bread: Serve with a warm baguette or sourdough for dunking. Trust me, it’s worth it.
For a fancy dinner: Top with freshly cracked black pepper and a drizzle of olive oil. Pair with a crisp white wine.
As a side: Serve with a simple salad or a grilled cheese sandwich for the ultimate comfort meal.

Storage Tips

Fridge: Store leftovers in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave.
Freezer: This soup freezes beautifully! Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Heat over low on the stovetop, stirring frequently to keep the texture creamy. Add a splash of broth if it’s too thick.

Pro tip: If you freeze it, portion it out into individual servings for easy grab-and-go meals!

Nutritional Info & Health Benefits

Here’s why I feel good about serving this soup to my family:

Nutritional Info (per serving)
Calories:	~220
Protein:	10g
Carbs:	15g
Fat:	15g
Fiber:	3g

Health Highlights:

Broccoli is packed with vitamins C and K, plus fiber for digestion.
Smoked Gouda adds calcium and protein, which keeps you full longer.
Low-carb and keto-friendly, especially if you skip the flour or use an alternative.

It’s indulgent but balanced—perfect for satisfying your comfort food cravings without overdoing it.

Final Thoughts

So there you have it—my absolute favorite soup recipe for cozy nights. Creamy Smoked Gouda Broccoli Soup is one of those dishes that just gets better every time you make it. It’s warming, flavorful, and guaranteed to impress everyone at the table.

Whether you’re cooking for yourself or a crowd, this soup is a winner. And don’t forget to make it your own with some of the variations above—you might just find your new favorite combo!

If you try this recipe, I’d love to hear how it turned out! Drop me a comment below or tag me on Pinterest or Instagram with your creations (@yourhandle). Seeing your versions seriously makes my day.

Now, go grab your smoked Gouda and broccoli—happy cooking!

FAQs

Q: Can I use frozen broccoli?

A: Yes! Frozen broccoli works perfectly. Just toss it directly into the pot—no need to thaw it first.

Q: What if I don’t have smoked Gouda?

A: You can use regular Gouda or even sharp cheddar. If you want that smoky flavor, try adding a dash of smoked paprika to the soup.

Q: How can I make this gluten-free?

A: Swap the all-purpose flour for a gluten-free baking blend or use cornstarch instead. Mix 2 teaspoons of cornstarch with a little water and add it when making the roux.

Q: Can I make this soup ahead of time?

A: Absolutely! It reheats beautifully. Just store it in the fridge for up to 5 days or freeze it for later.

Q: Can I use milk instead of heavy cream?

A: You can, but the soup won’t be as rich. I’d recommend whole milk for the best results, or mix it with a little half-and-half for extra creaminess.

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