Smoked Gouda Broccoli Soup with Garlic Cheese Croutons is a delicious and healthy-ish soup perfect any time of the year! 

True story: I just learned recently that my husband loves soup.

For some reason I had it in my head that he hated soup so I never made it. You would think after being married for 13 years I would know that he actually likes soup. Nope. 

If you want some marriage advice, never assume anything. Case in point. I made this Smoked Gouda Broccoli Soup with Garlic Cheese Croutons the other day and he was like…”babe, you should make soup more often.” I looked at him like WTF. “Wait. I thought you hated soup?” 

He responded, “No.I like soup.” Sigh. Anyway, he definitely gobbled this lightened-up version of broccoli cheese soup. 

What’s in this Smoked Gouda Broccoli Soup with Garlic Cheese Croutons? 

The ingredient list in this soup is pretty basic. I wanted to keep this version of broccoli soup on the lighter side without the cream, butter, etc. You’ll find:

  • Broccoli
  • Onion
  • Garlic
  • Flour (*definitely can sub-in almond flour)
  • Chicken broth
  • Gouda
  • Garlic Cheese Croutons

Can you use frozen broccoli? 

You bet! I would definitely defrost the bag prior so you can easily chop up the broccoli florets. 

What does Gouda cheese taste like?

Gouda is a semi-soft cheese that tastes nutty and sweet. Pairs great with a Merlot if you want to sip some wine along with this soup. You can certainly sub out the cheese for cheddar if you would like! 

Can you freeze this soup? 

Yes! You can freeze this in individual containers for up to a month. Just make sure to cool it down prior to storing. 

Hope y’all enjoy this soup! If you make this Smoked Gouda Broccoli Soup with Garlic Cheese Croutons let me know in the comments below! 

More Soup Recipes to Enjoy: 

Smoked Gouda Broccoli Soup with Garlic Cheese Croutons


  • 1.5 lbs broccoli crowns
  • 1 tbsp olive oil
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • 1 tbsp all-purpose flour
  • 1/2 tsp paprika
  • 4 cups chicken stock
  • 1 cup shredded Gouda cheese
  • 2 tsp white-wine vinegar
  • salt and pepper to taste
  • Garlic Cheese Croutons, store-bought, for garnish


  1. Cut 1 1/2 cups bite-size broccoli florets and set aside. Next, the remaining broccoli and roughly chop it.
  2. In a large Dutch oven preheated to medium-high heat, add 1 tbsp olive and onion. Cook the onion for a few minutes until soft. Next, add in the garlic and cook for another minute.
  3. Add in the flour and paprika stirring to make sure everything is coated. Next, pour in the broth and chopped broccoli. Bring the mixture to a boil and then reduce to a gentle simmer. Cook for about 8 to 10 minutes.
  4. Once cooked you can either puree the soup in batches in a blender or use an immersion blender. Keep the soup over low heat and stir in the Gouda, reserved broccoli florets, and vinegar. Continue to stir until everything is well combined. Add salt and pepper.
  5. Divide the soup among four bowls and serve with Garlic Cheese Croutons on top.
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