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Smoked Gouda Broccoli Soup

Smoked Gouda broccoli soup made creamy and velvety by simmering tender florets, blending smooth, then melting shredded smoked Gouda off the heat. The smoky cheese and a hint of nutmeg add depth to a comforting, make-ahead starter.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 tbsp butter
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp flour
  • 4 cup vegetable broth
Soup
  • 5 cup broccoli florets
  • 1 cup half-and-half
  • 2 cup shredded smoked Gouda Use freshly shredded Gouda for smoother melting.
  • 0.25 tsp ground nutmeg
  • 0.25 Salt and pepper, to taste

Equipment

  • 1 Dutch oven
  • 1 blender

Method
 

Cook the base
  1. Melt the butter in a Dutch oven over medium heat, then cook the diced onion for 5 minutes until softened; add the minced garlic and stir for about 30 seconds until fragrant.
  2. Stir in the flour for 1 minute to lightly cook off the raw taste, then slowly whisk in the vegetable broth until smooth.
Simmer the broccoli
  1. Add the broccoli florets, then simmer for 12 minutes until the broccoli is very soft and easily pierced with a fork.
Blend and finish
  1. Blend the soup until velvety smooth, then return it to the Dutch oven and stir in the half-and-half.
  2. Turn off the heat and whisk in the shredded smoked Gouda until melted and glossy, then season with nutmeg, salt, and pepper to taste.

Notes

For smooth texture, shred the smoked Gouda yourself so it melts evenly without graininess. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove until warmed through. Freezing isn’t recommended because cream-based soups can separate after thawing; for a dairy-light swap, use evaporated oat milk or half-and-half alternatives and choose a dairy-free cheese that melts well.