Best Gouda Soup Recipes

GOLDEN GOUDA MUSHROOM SOUP

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.

BEER AND GOUDA AND SOUP

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.

THE DOVE'S NEST WILD MUSHROOM AND SMOKED GOUDA SOUP

Steps:

• Heat the oil in a medium stockpot. Saute the onions, mushrooms and garlic in the oil for 10 minutes. Add the chicken stock.
• Bring to a boil. Add the cheese, stirring until melted. Pour into a blender container.
• Process until the mixture is pureed. Add the vinegar, cream, thyme, basil, salt and pepper. Process for 5 to 10 seconds to blend.
• Ladle into soup bowls and serve immediately.

SMOKED GOUDA MUSHROOM SOUP

Steps:

• 1. Melt the butter in a large saucepan. Add the flour and whisk until smooth. Add the chicken broth, sherry, and heavy cream. Bring to a boil. Reduce to a simmer. Add the mushrooms and garlic. Cook 5 minutes.
• 2. Add the shredded cheese and stir until cheese is melted. Taste and season with salt and pepper. Serve sprinkled with smoked paprika

SMOKED GOUDA AND SHIITAKE MUSHROOM SOUP

Steps:

• 1. Melt Butter in a large pot. Add celery, onion, and mushrooms, sauté until cooked, but still firm. Add flour to make a roux, cook for five minutes more while stirring to coat all of the ingredients. Stir in the remaining ingredients and blend well. Be careful not to scorch the soup. Cook until the cheese melts and the consistency is thick and smooth.

GOUDA AND BROCCOLI SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
• Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
• Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
• Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
• Stir broccoli into the soup.
• Season the soup with nutmeg, salt, and black pepper to serve.

GOUDA SOUP

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.

SWEET RED PEPPER AND GOUDA SOUP

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.

J J'S SMOKED GOUDA VEGETABLE SOUP

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.

SPLIT PEA SOUP WITH GOUDA-SAUSAGE TOASTS

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.

BEER GOUDA SOUP

Steps:

• 1. Melt 1 tsp butter in large sauce pan over medium heat, add sweet onion and cook until softened (4 minutes)
• 2. Stir garlic into onion; cook and stir until garlic is fragrant (about a minute)
• 3. Pour beer into pan, bring to simmer and cook until onion is tender (10 minutes)
• 4. Stir chicken broth into beer mix, boil. Stream milk into saucepan while stirring to form base of soup.
• 5. Heat 14 cup butter in microwave until melted (30-60 seconds)
• 6. Stir flour into butter until mix binds into roux, pour into soup.
• 7. Cook and stir soup until it begins to simmer and thicken. (7-10 minutes)
• 8. Remove from heat.
• 9. Melt Gouda cheese into soup, handfuls at a time stirring until liquid is smooth.
• 10. Season with pepper. Garnish with chives and Mexican cheese and croutons (if desired.

CHICKEN SOUP WITH GOUDA

Steps:

• Saute chicken, onion, garlic, coriander, and caraway seeds in olive oil over medium heat in a large stock pot or dutch oven for about 10 minutes.
• Add butternut squash, beans, chicken broth, salt and pepper.
• Bring to a boil.
• Reduce heat, cover and simmer for about 15-20 minutes.
• Stir in the shredded gouda cheese and serve!

GOUDA CHEESE AND APPLE SOUP

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.

BROCCOLI SMOKED GOUDA SOUP

Steps:

• Heat olive oil in a large pot on medium heat. Saute onions until they start to turn translucent, about 5 minutes. Add garlic and heat for another minute will stirring constantly. Stir in flour and cook for another minute while stirring constantly.
• Stir in chopped broccoli and potato, making sure to coat all pieces with the sauteed onion, garlic, and flour mixture.
• Add chicken broth and bring to a boil. Lower to medium heat and cook for another 20 minutes, or until broccoli and potato pieces soften. Stir in half-and-half.
• Transfer everything to a blender and blend until smooth.
• Return pureed mix to the pot. Stir in shredded gouda, Serve immediately.

TOMATO AND GOUDA CHEESE SOUP

Steps:

• Melt butter is heavy medium saucepan over medium heat. Add onion and saute until tender, about 8 minutes. Add tomatoes with their juices and chicken broth. Break up tomatoes with spoon. Simmer 30 minutes. Add cream, savory and celery seed and bring to simmer. Season to taste with salt and pepper. Can be made 2 days ahead. Cover and chill. Bring to simmer before serving. Ladle soup into bowls. Stir 2 Tbls grated cheese into each. Sprinkle with parsley.

BROCCOLI GOUDA SOUP

Steps:

• Soup: Heat the olive oil in a large stock pot or dutch oven over medium until shimmering. Add the onions, carrots, and celery, and saute until soft. Stir in the broccoli and heat for several minutes, until the florets turn bright green. Raise the heat to medium-high and add 3 cups of a vegetable stock. Bring to a boil, stir in the orzo, and reduce heat to maintain a gentle simmer. Veloute: Melt the butter in a medium sauce pan over medium. Stir in the flour to create a thin paste. Begin adding the 1 cup of vegetable stock, a little at a time, stirring all the while to incorporate and smooth out the flour paste. Continue heating until the sauce thickens and is creamy. Add the Worcestershire sauce and the mustard, combining well with the sauce. Remove the pan from the heat and add the cheese. Stir until melted and completely incorporated into the sauce. Use an immersion blender to smooth out the soup to your desired consistency. (I like to leave some large bits of broccoli florets for texture.) Pour in the veloute and stir well to combine. Taste, and add salt and pepper to suit.

OKTOBERFEST GOUDA SOUP

Steps:

• Preparation 1.Melt butter over medium-high heat in saucepan; brown squash, potatoes, onion and pears. Add stock and milk. 2.Stir in nutmeg and cayenne pepper. Season to taste with salt and ground black pepper. Bring to boil, then simmer 20 minutes or until vegetables are tender. 3.Purée in batches in a blender. Return to pot. Stir in Canadian Gouda cheese. Simmer until it melts

CREAMY LEEK AND GOUDA SOUP

Steps:

• In a large saucepan, melt butter and cook leeks, mushrooms, onion and garlic over medium heat for 5 minutes or until soft.
• Remove from heat.
• Sprinkle vegetables with flour and stir in.
• Gradually stir in broth and water.
• Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
• Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.
• In several batches, pour soup into blender jar, cover and blend at high speed until vegetables are puréed and smooth.
• Add salt and pepper.
• Ladle soup into 6 ovenproof soup bowls.
• Top each bowl with 3 pieces of toast and 1/3 cup cheese.
• Broil under preheated broiler until cheese is melted and slightly browned, about 4 minutes.
• Serve immediately.