Best 7 Gouda Soup Recipes

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Gouda soup is a creamy and rich soup that is perfect for a cold winter day. It is made with a blend of gouda cheese, milk, and cream, and is typically seasoned with salt, pepper, and nutmeg. The soup is often served with croutons, bacon, or vegetables. Gouda soup is a popular dish in the Netherlands, where gouda cheese is produced. It is also a popular dish in the United States, where it is often served in restaurants and cafes. Gouda soup is a delicious and easy-to-make dish that is sure to please everyone at your table.

Here are our top 7 tried and tested recipes!

GOLDEN GOUDA MUSHROOM SOUP



Golden Gouda Mushroom Soup image

Here's a fantastic first course for guests. Rich, creamy and cheesy, it will warm you from the inside out and stir your appetite for what's to come. -Charlotte Rogers, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1 carton (32 ounces) chicken broth
1/2 cup sherry or additional chicken broth
1/2 cup heavy whipping cream
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
2 cups shredded smoked Gouda cheese
Chives and smoked paprika

Steps:

  • In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.

Nutrition Facts : Calories 412 calories, Fat 33g fat (21g saturated fat), Cholesterol 114mg cholesterol, Sodium 1082mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

BEER AND GOUDA AND SOUP



Beer and Gouda and Soup image

A delicious rich, creamy soup with beer, Gouda, Cheddar, bacon and chives. Perfect for those chilly days. This is my copycat recipe of a dish I had at a popular chain restaurant, where it is served with warm pretzel sticks. I also like to serve it with a warm pretzel roll.

Provided by winofoodie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 13

1 teaspoon butter
1 sweet onion (such as Vidalia), minced
1 clove garlic, minced
1 (12 fluid ounce) can or bottle light beer
4 cups chicken broth
2 cups milk
¼ cup butter
¼ cup all-purpose flour
1 cup shredded Gouda cheese
½ cup shredded sharp white Cheddar cheese
½ teaspoon ground black pepper
4 slices cooked bacon, crumbled
¼ cup chopped fresh chives

Steps:

  • Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes. Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute. Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.
  • Stir chicken broth into the beer mixture; bring to a boil. Stream milk into the saucepan while stirring to form the base of the soup.
  • Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the mixture binds into a roux; pour into the soup. Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.
  • Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 13.9 g, Cholesterol 71.2 mg, Fat 21.5 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 12.7 g, Sodium 1097.2 mg, Sugar 6 g

GOUDA SOUP



Gouda Soup image

Make and share this Gouda Soup recipe from Food.com.

Provided by Chocolatl

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, finely chopped
4 tablespoons flour
1 teaspoon Worcestershire sauce
1 dash cayenne
4 cups hot milk
1 cup potato, diced
3/4 cup carrot, diced
2/3 cup green beans, broken into 1-inch pieces
1 1/4 cups gouda cheese, shredded
salt
pepper
1/2 cup parsley, finely chopped

Steps:

  • Melt butter in a heavy-bottomed saucepan.
  • Add the onion and celery and cook until they are softened but not browned, 4-5 minutes.
  • Sprinkle in flour and stir well.
  • Add Worcestershire sauce and cayenne.
  • Stir in 1/2 cup hot milk and blend well.
  • Repeat.
  • Add remaining milk 1 cup at a time, stirring well.
  • Add potatoes, carrots and beans.
  • Reduce heat to medium-low and cook until vegetables are cooked and soup has thickened, 15-20 minutes, stirring occasionally.
  • Reduce heat to low and stir in cheese, stirring well until cheese is melted.
  • Season with salt and pepper.
  • Stir in parsley just before serving.

Nutrition Facts : Calories 344.2, Fat 20.8, SaturatedFat 12.9, Cholesterol 64.7, Sodium 269.9, Carbohydrate 30.3, Fiber 3, Sugar 3.3, Protein 10.8

SWEET RED PEPPER AND GOUDA SOUP



Sweet Red Pepper and Gouda Soup image

I was recently in Gettysburg where I had a bowl of sweet red pepper and gouda soup. It was really good. I couldn't find a similar recipe on this site, but I found one on a blog spot called "dinnerdoldrumsnomore". It came out just like the one I was served... So, here it is... Enjoy! --The Mad Slovak --

Provided by Staten Island Slovak

Categories     Peppers

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
4 red bell peppers, chopped
1 onion, chopped
4 garlic cloves, minced
24 fluid ounces chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper
2 cups shredded gouda cheese

Steps:

  • Melt the butter in a large saucepan over medium heat.
  • Place the red bell pepper, onion and garlic in the saucepan and saute for 15 to 20 minutes OR until tender.
  • Pour in the chicken broth, stirring well.
  • Reduce heat to low and simmer for 30 minutes.
  • Transfer to a blender and puree until smooth. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender.
  • Return the liquid to the saucepan over medium low heat.
  • Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.

SPLIT PEA SOUP WITH GOUDA-SAUSAGE TOASTS



Split Pea Soup with Gouda-Sausage Toasts image

Categories     Soup/Stew     Cheese     Pork     Vegetable     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 pound dried green split peas
1 pound fully cooked smoked sausage (such as Kielbasa), split lengthwise
4 14 1/2-ounce cans low-salt chicken broth
2 onions, chopped
3 large celery stalks, chopped
4 large garlic cloves, chopped
2 teaspoons dried thyme, crumbled
1 large bay leaf
1/8 teaspoon ground cloves
2 1/2 cups firmly packed shredded Gouda (about 10 ounces)
Strong German-style mustard
12 1/2-inch-thick slices sourdough baguette, toasted

Steps:

  • Combine first 9 ingredients in heavy soup pot or Dutch oven. Bring to boil over high heat. Cover pot; reduce heat to low and simmer until peas are tender, stirring occasionally, about 1 hour.
  • Transfer sausage to large plate; cut into bite-size pieces. Reserve 1/4 of sausage pieces; return remaining sausage to soup. Add 1 cup Gouda to soup and stir until melted. Thin soup to desired consistency with water if necessary. Season with salt and pepper. Keep warm
  • Preheat broiler. Mix remaining 1 1/2 cups Gouda with reserved sausage pieces. Spread generous amount of mustard on bread slices. Top with Gouda-sausage mixture. Broil until cheese melts and begins to brown. Serve soup, passing toasts separately.

J J'S SMOKED GOUDA VEGETABLE SOUP



J J's Smoked Gouda Vegetable Soup image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 18

10 strips bacon, diced
1 1/2 cups sliced onion
2 or more cloves garlic, mashed and chopped
2 carrots, cut in half lengthwise and sliced
1 (14 1/2-ounce) can diced (or crushed) tomatoes (do not drain)
Salt and pepper to taste
1 (15-ounce) can cannellini or Great Northern beans (do not drain)
2 roasted red peppers, sliced
2 (14 1/2-ounce) cans chicken broth
1 small zucchini, sliced and chopped in large pieces
1 small yellow squash, sliced and chopped in large pieces
2 large leaves fresh basil, chopped
12 leaves fresh oregano, chopped
12 (1/2-inch) slices French baguette
Vegetable cooking spray
Freshly grated Parmesan cheese, to taste
Hungarian paprika to taste (optional)
1/2 cup smoked Gouda cheese, diced

Steps:

  • Render bacon slowly in nonstick skillet over medium-low heat until crisp. Remove bacon from pan, reserve for garnish, and heat fat on medium-low. Add onion and cook for 3 minutes. Add garlic and continue cooking until onions are translucent. Do not allow garlic to burn. Transfer onions and garlic to a soup pot. Add carrots, tomatoes, and season with salt and pepper. Cook on medium heat for 5 minutes. Add the beans, red peppers, chicken broth, zucchini, and yellow squash. Bring to a boil. Add basil and oregano. Cover, reduce heat and simmer for 30 minutes.
  • Preheat oven to 400 degrees. Spray baguette slices with cooking spray and lightly toast in oven. Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly.
  • Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften. Ladle soup into serving bowls. Sprinkle reserved bacon over top. Place 2 slices of toast per serving on top of soup.
  • Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling.

GOUDA CHEESE AND APPLE SOUP



Gouda Cheese and Apple Soup image

Make and share this Gouda Cheese and Apple Soup recipe from Food.com.

Provided by Chef Dine

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 medium apples, peeled, cored and cut into thin lengthwise slices
1 shallot, minced
1 tablespoon flour
1/4 teaspoon curry powder
1/4 teaspoon ground cinnamon
2 cups half-and-half (or a combination of the two) or 2 cups milk (or a combination of the two)
1 cup shredded gouda cheese

Steps:

  • Melt butter in large saucepan over low heat. Add apples. Saute 5 minutes or until golden, stirring occasionallyh. Set aside half the apples.
  • Add shallot to saucepan and saute 1 minute. stir in flour, curry powder, and cinnamon and mix well. Gradually add half-and-half, stirring constantly to thicken. Add Gouda cheese, stirring until it melts.
  • Pour soup into blender container and puree. Return to saucepan and heat through. Add salt and pepper to taste. Pour bowls and ttop with reserved sauteed apple slices.

Tips:

  • For a creamier soup, use half-and-half or heavy cream instead of milk.
  • To make the soup even more flavorful, add a cup of shredded cheddar cheese along with the Gouda.
  • If you don't have any white wine on hand, you can substitute chicken broth.
  • To make the soup ahead of time, simply prepare the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
  • Garnish the soup with fresh thyme or parsley before serving.

Conclusion:

Gouda soup is a delicious and easy-to-make soup that is perfect for a winter meal. The rich and creamy broth is packed with flavor, and the melted Gouda cheese makes it extra special. Whether you serve it as a main course or a side dish, this soup is sure to please everyone at the table. So next time you're looking for a comforting and flavorful soup, give this Gouda soup a try.

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