Dutch Farmer’s Cheese Soup (Boerenkaas Soep)

It’s time to travel the world, foodie-style with the Eat the World Recipe challenge hosted by Evelyn at CulturEatz.

This month, we’re traveling to the Netherlands. I’m embarrassed to admit that I didn’t realize that the Netherlands was the country and Holland was a province - I thought it was the other way around! Oops! But that’s why this group is so great - I get to learn about new countries (and their food) each month!

As I started looking for recipes, I found a ton of inspiration and really had to work to narrow down my choices! Eventually, I landed on a soup - we’re having unseasonably cold weather and a soup sounded just perfect!

The soup itself was super tasty - with cauliflower being an interesting ingredient that we all loved. We enjoy roasted cauliflower frequently, but never thought to put it in soup (other than the occasional blended cauliflower in a Skinny Baked Potato Soup (so the cauliflower does not take a prominent role)).

I didn’t realize, until I started cooking, that this was a vegetarian soup (other than the chicken broth, but that’s easily swapped out for a vegetarian option). I am making a mental note to make this tasty soup for Lent this year (It’s always great to have something I know the whole family will eat and enjoy!) However, for a heartier dish, I think it would also be delicious with some shredded chicken added in.

I was surprised as I read the recipe to see that the cheese was not mixed into the soup, but instead broiled onto toasts. The more authentic recipe enjoyed in the Netherlands uses boerenkaas cheese, an artisan type of gouda. Since that is not available here, I used gouda for the first time and loved it (gouda will end up on my shopping list a lot more often now).

Check out all the wonderful Dutch dishes prepared by fellow Eat the World members and share with #eattheworld.

Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Culinary Adventures with Camilla: Memories of Holland, Dutch Traditions, and Sailboat Speculaas

Pandemonium Noshery: Mosterdsoep - Dutch Mustard Soup

Amy’s Cooking Adventures: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)

Sugarlovespices: Dutch Apple Tart, Hollandse Appeltaart

Making Miracles: Hutspot met Gehaktballen (Dutch Mashed Potatoes and Carrots with Meatballs)

Sneha’s Recipe: A Small Batch Bitterballen

Chef Mireille: Ontbijtkoek - Dutch Spice Cake

Kitchen Frau: Boerenkool Stamppot (Dutch Mashed Potatoes and Kale with Sausage and Pears)

A Day in the Life on the Farm: Hachee

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

Dutch Farmer’s Cheese Soup (Boerenkaas Soep)

Adapted from SBS


3 tablespoons butter

1 onion, diced

3 large carrots (about ½ pound), peeled & sliced

1 ½ pounds potatoes, diced

1 small head cauliflower (about 1 ½ pounds), cut into florets

8 cups chicken broth

2 bay leaves

Salt & pepper

Cheese Toast

1 baguette, cut into rounds


Gouda cheese, sliced

Heat the butter in a soup pot over medium heat. Add the onions and carrots and cook until the onions are starting to soften, about 5 minutes.

Stir in the potatoes, cauliflower, chicken broth and bay leaves. Season with salt & pepper. Bring to a boil, then reduce heat to a simmer.

Simmer for 20-30 minutes or until the potatoes are tender.

Meanwhile, butter the baguette slices on both sides with butter. Place under a broiler until lightly toasted. Flip, top with gouda, and broil for another few minutes or until the cheese is melted.

Ladle soup into bowls and top with cheese toasts to serve.

Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)

Ireland: Cheesy Potato Soup with Irish Ale

Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 


  1. I love that it's topped with the cheese toast rather than incorporating the cheese. We love cauliflower too and can't wait to try this soup.

  2. That looks like a simple but fantastic bowl of deliciousness. Love the addition of crunchy cheesy toasts! A really great soup to celebrate the coming autumn.

  3. This sounds so incredibly comforting, rich, and warm!

  4. This looks delicious and I'm all for cheese toast on anything!