Soup is the way to my heart especially when I have a cold. It’s so warm, hearty and hits the right spot. Broccoli Gouda Soup is a fav that I don’t usually take too often but IT IS SO GOOOOD! Emphasis on the GOOOOD!
When it comes to cheese, choose quality over quantity. That is why I used Raka Gouda Cheese. The cheese was packaged well and tastes creamy. Gouda also has a mildly pungent smell, it shouldn’t put you off. It also melts easily.
I know some of you are asking ‘Why put cheese in soup?’ First, it tastes heavenly. It also brings lots of flavor in soup either as garnish or as a main ingredient.
Meltability is a factor too when it comes to adding cheese to soup. To make sure cheese does not clump up when making soup, grate it. This will enable the cheese to melt evenly. Before you grate your cheese, put the cheese in the refrigerator to harden just a bit. This will make the grating process way easier.
If you are looking for a cheesy broccoli soup that is creamy and thick, this Broccoli Gouda Soup is it.
Try out more soup recipes that are in the blog here…
Broccoli Gouda Soup
- 2 heads Broccoli
- 250 g Raka Gouda Cheese
- 4 Boiled Potatoes
- 3 Carrots
- 1 White Onion
- 1 tbsp Garlic
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1/2 tsp Thyme
- 1 tbsp Corn Flour
- 2 cups Water
- 1 Beef Stock Cube
- Fry onions and garlic until golden brown and fragrant.
- Add carrots, potatoes, broccoli, black pepper, paprika, thyme, water, beef stock cube, corn flour and salt for 30 minutes.
- Blend thoroughly.
- Simmer the soup on low heat and add grated gouda cheese stirring until all the cheese has melted.
- Serve with more cheese and a side of croutons.