Creamy Charcuterie Soup Recipe

Introduction

This creamy charcuterie soup is a rich and comforting dish that brings together smoky meats and melted cheeses in a velvety broth. Perfect for a cozy meal, it pairs wonderfully with crusty bread for dipping. Easy to prepare, it’s a flavorful way to enjoy classic charcuterie flavors in a warm bowl.

Ingredients

• 4 cups chicken or vegetable broth
• 2 cups heavy cream
• 1 cup diced charcuterie (salami, prosciutto, and pepperoni)
• 1 cup diced smoked Gouda cheese
• 1 cup diced gruyère cheese
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
2. Step 2: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
3. Step 3: Add the diced charcuterie to the pot and let it simmer for 5-7 minutes to allow the flavors to meld.
4. Step 4: Lower the heat to medium-low and slowly stir in the heavy cream. Continue stirring until the soup is heated through but do not let it boil.
5. Step 5: Gradually add in the diced smoked Gouda and gruyère cheese, stirring continuously until the cheeses are melted and the soup is creamy.
6. Step 6: Add the fresh thyme, smoked paprika, salt, and pepper to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to combine.
7. Step 7: Ladle the creamy charcuterie soup into bowls, garnish with freshly chopped parsley, and serve with slices of crusty bread on the side for dipping.

Tips & Variations

• For a milder flavor, substitute the smoked paprika with sweet paprika or omit it entirely.
• Use a mix of your favorite cheeses like fontina or mozzarella for different textures and tastes.
• If you prefer a thicker soup, simmer it a little longer after adding the cheese to reduce the liquid.
• For a vegetarian version, omit the charcuterie and use vegetable broth with extra smoked cheese.
• Adding a splash of white wine when sautéing the onions can deepen the flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. Avoid boiling during reheating to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of charcuterie?

Yes, you can substitute with cooked ham, bacon, or sausage. Just ensure they are diced and cooked before adding to the soup for the best flavor and texture.

Is it possible to make this soup dairy-free?

To make a dairy-free version, replace the heavy cream with coconut cream or a plant-based cream alternative. You can omit the cheese or use a dairy-free cheese substitute, although the texture will differ.

Creamy Charcuterie Soup Recipe

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★★★★★

4.7 from 92 reviews

This Creamy Charcuterie Soup combines savory cured meats and rich cheeses in a luscious, comforting broth. Featuring a blend of smoked Gouda and gruyère melted into a creamy chicken or vegetable base, enhanced with aromatic onions, garlic, and smoky paprika, this soup delivers a gourmet flavor experience perfect for a cozy meal. Served with crusty bread, it makes an inviting starter or satisfying lunch.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Soup Base

• 4 cups chicken or vegetable broth
• 2 cups heavy cream
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced

Charcuterie & Cheese

• 1 cup diced charcuterie (salami, prosciutto, and pepperoni)
• 1 cup diced smoked Gouda cheese
• 1 cup diced gruyère cheese

Seasonings & Garnish

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened. Then stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
2. Add Broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to start melding.
3. Incorporate Charcuterie: Add the diced charcuterie (salami, prosciutto, and pepperoni) to the pot and let it simmer for 5 to 7 minutes to infuse the broth with its savory depth.
4. Stir in Cream: Reduce heat to medium-low and slowly add the heavy cream to the pot. Continue stirring gently until the soup is fully heated through, ensuring not to let it boil to prevent curdling.
5. Melt in Cheese: Gradually add the diced smoked Gouda and gruyère cheese, stirring constantly until the cheeses melt completely and the soup becomes thick and creamy.
6. Season the Soup: Add fresh thyme leaves, smoked paprika, salt, and pepper to taste. Let the soup simmer on low heat for another 5 minutes, allowing the spices and herbs to blend thoroughly.
7. Serve: Ladle the creamy charcuterie soup into bowls. Garnish with freshly chopped parsley and serve immediately with slices of crusty bread for dipping.

Notes

• Use either chicken or vegetable broth for a flexible base; vegetable broth keeps it vegetarian if charcuterie is omitted.
• If preferred, substitute heavy cream with half-and-half for a lighter option, but the soup will be less rich.
• Be careful not to boil the soup after adding cream to avoid curdling.
• For a smoother texture, blend the soup partially before adding diced charcuterie and cheeses.
• Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently on stovetop.

Keywords: charcuterie soup, creamy soup, smoked gouda soup, gruyère soup, savory soup, comfort food, easy soup recipe, winter soup