Smoked Gouda Broccoli Soup: A Creamy Delight for Your Taste Buds

Smoked Gouda Broccoli Soup is a delightful dish that brings warmth and comfort to any table. As the weather cools down, there’s nothing quite like a creamy, rich soup to nourish the soul. This recipe combines the earthy flavors of broccoli with the distinct, smoky notes of Gouda cheese, creating a harmonious blend that tantalizes the taste buds. Originating from the heart of Dutch cuisine, Gouda cheese has a long-standing history, and its smoky variant adds a unique twist to traditional broccoli soup.

People love this Smoked Gouda Broccoli Soup not only for its incredible taste but also for its velvety texture that wraps around you like a warm hug. It’s a convenient dish that can be whipped up in no time, making it perfect for busy weeknights or cozy gatherings with friends and family. Join me as we explore this delicious recipe that is sure to become a favorite in your household!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups broccoli florets (about 1 large head of broccoli)
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 8 ounces smoked Gouda cheese, shredded
• Salt and pepper to taste
• 1 teaspoon smoked paprika (optional, for extra smokiness)
• Fresh chives or parsley for garnish (optional)

Preparing the Base

1. **Heat the Olive Oil**: In a large pot or Dutch oven, I start by heating the olive oil over medium heat. This will be the base for all the delicious flavors to come. 2. **Sauté the Onion**: Once the oil is shimmering, I add the diced onion. I sauté it for about 5-7 minutes until it becomes translucent and fragrant. This step is crucial as it builds the foundation of flavor for the soup. 3. **Add the Garlic**: Next, I toss in the minced garlic and sauté for an additional 1-2 minutes. I make sure not to let it burn, as burnt garlic can turn bitter and ruin the taste of the soup.

Cooking the Vegetables

4. **Incorporate the Broccoli and Potatoes**: After the garlic is fragrant, I add the broccoli florets and diced potatoes to the pot. I stir everything together, allowing the vegetables to mingle with the onion and garlic for about 3-4 minutes. 5. **Pour in the Vegetable Broth**: Now it’s time to add the vegetable broth. I pour in 4 cups, making sure the vegetables are fully submerged. If you want a thicker soup, you can use less broth. 6. **Bring to a Boil**: I crank up the heat and bring the mixture to a boil. Once it reaches a rolling boil, I reduce the heat to low and let it simmer for about 15-20 minutes. I want the broccoli and potatoes to be tender enough to blend smoothly.

Blending the Soup

7. **Blend the Soup**: After the vegetables are tender, I remove the pot from the heat. Using an immersion blender, I carefully blend the soup until it’s smooth and creamy. If I don’t have an immersion blender, I can transfer the soup in batches to a regular blender, but I always let it cool slightly before blending to avoid any splatters. 8. **Return to Heat**: Once blended, I return the soup to low heat. This is where the magic happens!

Adding Cream and Cheese

9. **Stir in the Heavy Cream**: I pour in the heavy cream, stirring it into the soup. This adds richness and a velvety texture that makes the soup so comforting. 10. **Melt the Smoked Gouda**: Now comes the star of the show! I gradually add the shredded smoked Gouda cheese, stirring continuously until it melts completely into the soup. The cheese adds a wonderful smoky flavor that elevates the dish. 11. **Season to Taste**: I taste the soup and season it with salt, pepper, and smoked paprika if I want an extra kick of smokiness. I usually start with a pinch of salt and pepper, then adjust according to my preference.

Final Touches and Serving

12. **Simmer for Flavor**: I let the soup simmer on low for an additional 5-10 minutes, allowing all the flavors to meld together beautifully. This step is essential for achieving that deep, rich flavor profile. 13. **Garnish and Serve**: When I’m ready to serve, I ladle the soup into bowls. I like to garnish it with freshly chopped chives or parsley for a pop of color and freshness. 14. **Enjoy**: I take a moment to appreciate the aroma before diving in. The combination of the creamy soup with the smoky Gouda and tender broccoli is simply irresistible!

Storage Tips

15. **Storing Leftovers**: If I have any leftovers (which is rare because it’s so good!), I let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. 16. **Reheating**: When I’m ready to enjoy it again, I reheat it gently on the stove over low heat, stirring

Conclusion:

In conclusion, this Smoked Gouda Broccoli Soup is an absolute must-try for anyone looking to elevate their soup game. The creamy texture combined with the rich, smoky flavor of the Gouda creates a comforting dish that warms the soul and tantalizes the taste buds. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup is sure to impress. For serving suggestions, I recommend pairing this delightful soup with a crusty piece of artisan bread or a fresh garden salad to create a well-rounded meal. If you’re feeling adventurous, consider adding a sprinkle of crispy bacon or a drizzle of truffle oil on top for an extra layer of flavor. You can also experiment with different cheeses, like sharp cheddar or even a hint of blue cheese, to customize the soup to your liking. I encourage you to give this Smoked Gouda Broccoli Soup a try and share your experience with friends and family. I would love to hear how it turned out for you and any variations you might have tried. Cooking is all about creativity and sharing, so don’t hesitate to make this recipe your own! Enjoy every spoonful, and happy cooking! Print