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–+ servings

Smoked Gouda Broccoli Soup

A velvety broccoli soup with a subtle smoky bite — cozy, quick, and surprisingly elegant.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 cups broccoli florets (fresh or thawed frozen) Frozen works well and saves time. If using frozen, add it straight from the bag; don’t thaw.
  • 1 cup carrots, diced (about 1 medium carrot)
  • 1 medium onion, chopped (yellow or sweet)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 cup smoked gouda, shredded (young smoked gouda melts best) If you can’t find smoked gouda, a mild smoked cheddar or a mix of gouda + pinch of smoked paprika will mimic the flavor.
  • 1 cup heavy cream (or half-and-half for a lighter finish) Dairy-free: swap cream for full-fat coconut milk and use a dairy-free smoked cheese alternative.
  • to taste Salt and black pepper

Instructions

Preparation

  • Heat a large pot over medium heat with a tablespoon of neutral oil or butter. Add the chopped onion and sauté until translucent and fragrant, about 3–4 minutes.
  • Add the minced garlic and cook 30–60 seconds, until aromatic.
  • Stir in the diced carrots and broccoli florets and cook, stirring occasionally, for about 4–5 minutes to slightly soften.
  • Pour in the vegetable broth and raise to a gentle boil.
  • Reduce heat to low and simmer for 15 minutes, or until the carrots and broccoli are tender when pierced with a fork.
  • Remove the pot from heat. Stir in the heavy cream, then gradually add the shredded smoked gouda, stirring until completely melted and incorporated. If the cheese seems clumpy, return to very low heat and stir until smooth — do not boil.
  • Season with salt and freshly ground black pepper to taste. Serve hot.

Notes

For even silkier texture, purée half the soup with an immersion blender and then stir it back into the pot. To balance richness, consider squeezing in some lemon juice.