If you love cheese in your tomato soup, prepare to meet your new favorite recipe. This Tomato Gouda Soup features smoked Dutch gouda melted into rich tomato broth, creating a soup with incredible depth and complexity. The smokiness of the cheese plays beautifully against the bright acidity of tomatoes, while fresh thyme adds an aromatic herbal note that ties everything together.
Why This Recipe Works
Smoked gouda is the secret weapon here. Unlike cheddar, which adds sharpness, smoked gouda contributes a mellow, buttery richness with subtle smoky undertones. It melts into the soup smoothly, creating a creamy texture without the need for a roux or cream-heavy base. The smoked paprika reinforces the smokiness, while fresh thyme adds complexity.
Understanding Gouda
Gouda is one of the world's most popular cheeses, originating from the town of Gouda in the Netherlands. Young gouda is mild and creamy, while aged gouda develops crystalline texture and caramelized, butterscotch-like flavors. Smoked gouda is typically young gouda that's been smoked over wood chips, adding that distinctive smoky character we're after in this recipe.
Step-by-Step Guide
Build your flavor foundation by sautéing onion in butter until soft and sweet. Fresh thyme goes in with the garlic, releasing its aromatic oils. The tomatoes and broth simmer just long enough to meld flavors before blending smooth.
The cheese goes in low and slow. Reduce heat before adding, then incorporate the gouda gradually, stirring constantly. Patience here ensures smooth, creamy soup without stringy cheese. Finish with cream for extra richness.
Serving Suggestions
This soup pairs wonderfully with dark bread—rye or pumpernickel are classic Dutch choices. A grilled cheese made with gouda on sourdough would be incredibly indulgent. Fresh thyme sprigs make an elegant garnish, and a drizzle of good olive oil adds the finishing touch.
Variations to Try
- Bacon gouda: Add crumbled crispy bacon on top
- Beer cheese version: Add 1/2 cup amber ale with the broth
- Apple gouda: Aged gouda pairs beautifully with apple—garnish with thin apple slices
- Double smoked: Use fire-roasted tomatoes for extra smokiness
Tomato Gouda Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and thyme leaves, cook 1 minute.
- Simmer soup. Pour in crushed tomatoes and chicken broth. Add smoked paprika. Simmer for 15 minutes.
- Blend. Use an immersion blender to puree until smooth. Reduce heat to low.
- Add cheese. Add shredded gouda gradually, stirring until each addition melts completely before adding more.
- Finish and serve. Stir in cream and heat through without boiling. Season with salt and pepper. Ladle into bowls and garnish with fresh thyme.
Recipe Notes
- Use smoked gouda for the best flavor—regular gouda won't have the same depth
- Keep heat low when adding cheese to prevent separation
- Shred your own cheese from a block for smoothest melting
Frequently Asked Questions
What is smoked gouda?
Smoked gouda is a Dutch cheese that's been smoked over wood chips, giving it a distinctive smoky flavor and brownish rind. It has a creamy texture that melts beautifully into soups.
Can I use regular gouda instead of smoked?
Yes, but you'll lose the characteristic smoky flavor. Add a pinch of smoked paprika to compensate. Aged gouda also works well, adding a caramelized, butterscotch-like depth.
How do I prevent the cheese from getting stringy?
Keep heat low, add cheese gradually, and stir constantly. Remove the pot from heat before adding cheese if needed. Gouda melts smoothly when handled gently.
What bread pairs best with tomato gouda soup?
Dark rye bread, pumpernickel, or a crusty Dutch boule are excellent choices. The hearty breads complement the smoky cheese flavor perfectly.
Can I make this soup ahead?
Make the tomato base ahead and refrigerate. Add the cheese when reheating for best texture. Cheese soups don't freeze well due to the dairy.