Broccoli Cheese Soup Recipe

There’s nothing more comforting than a warm bowl of broccoli cheese soup. This creamy, cheesy, and flavorful soup is packed with fresh broccoli and delicious cheeses, making it a perfect dish for any time of the year. Whether you’re looking to indulge in a cozy winter meal or seeking a hearty bowl to pair with your favorite sandwich, this Broccoli Cheese Soup recipe is sure to satisfy your cravings.

Made with a rich blend of sharp cheddar cheese, Parmesan, and heavy cream, this soup has a velvety texture that will leave you spooning up every last drop. It’s easy to prepare and can be served as a main dish or as an appetizer for a bigger meal.

Why You’ll Love This Recipe

1. Creamy and Comforting

The combination of milk, heavy cream, and melted cheese creates a creamy soup with a rich and comforting texture.

2. Loaded with Veggies

Fresh broccoli florets are the star of this dish, adding a healthy and vibrant element to the soup, while balancing out the richness of the cheese.

3. Quick and Easy

This recipe is easy to make and takes only about 30 minutes to prepare, making it a perfect weeknight dinner or weekend lunch option.

4. Customize the Cheese

You can adjust the type and amount of cheese to your liking. Whether you prefer a sharper flavor with extra sharp cheddar or want to mix in some gouda, the cheese options are endless.

5. Perfect for Meal Prep

This soup keeps well in the fridge and can be easily reheated for lunch or dinner throughout the week, making it great for meal prepping.

Ingredients

• 6 Tbsp butter, cut into 1 Tbsp pieces
• 1 cup finely chopped yellow onion
• 1 large clove garlic, finely minced
• 1/4 cup + 3 tbsp all-purpose flour
• 3 1/4 cups low-fat milk, then more to thin if desired
• 1 (14.5 oz) can low-sodium chicken broth
• 1/2 cup heavy cream
• 3 cups (packed) finely chopped fresh broccoli florets
• 10 oz (2 1/2 cups) sharp cheddar cheese or extra sharp cheddar cheese, plus more for serving
• 1 oz (1/3 cup) finely shredded Parmesan cheese
• Salt and freshly ground black pepper, to taste

Variations

• Add Carrots: For extra color and sweetness, you can add some finely chopped carrots.
• Use Different Cheeses: While sharp cheddar is the classic choice, you can experiment with other types of cheese like Gruyère, mozzarella, or Monterey Jack for different flavors.
• Make It Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to give your soup a bit of heat.
• Vegetarian Version: Swap out the chicken broth for vegetable broth for a fully vegetarian option.
• Add Protein: For a heartier version, you can add cooked chicken, sausage, or bacon bits to the soup.

How to Make the Recipe

Step 1: Cook the Onion and Garlic

In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion and cook until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent the garlic from burning.

Step 2: Make the Roux

Add the flour to the pot, stirring to combine it with the butter, onions, and garlic. Cook the mixture for 2-3 minutes, stirring constantly, to make a roux. This will thicken your soup base.

Step 3: Add Liquids

Slowly pour in the low-fat milk and chicken broth while stirring continuously to avoid lumps. Once the liquid is well incorporated, bring the mixture to a simmer and cook for 5-7 minutes, until it thickens slightly.

Step 4: Add the Broccoli

Add the chopped broccoli to the pot and cook for 5-7 minutes, or until the broccoli becomes tender but still bright green.

Step 5: Add the Cream and Cheeses

Reduce the heat to low and stir in the heavy cream, sharp cheddar cheese, and Parmesan cheese. Continue stirring until the cheese is fully melted and the soup becomes smooth and creamy.

Step 6: Season and Serve

Taste the soup and season with salt and freshly ground black pepper to your liking. If the soup is too thick, you can add more milk to reach your desired consistency. Serve hot with extra shredded cheddar cheese on top for added flavor.

Tips for Making the Recipe

• For a Smooth Soup: If you prefer a smoother soup, you can use an immersion blender to purée the soup to your desired texture. Just be careful not to purée it too much if you want to keep the broccoli pieces intact.
• Control the Thickness: If you want a thinner soup, simply add more milk to reach your preferred consistency.
• Cook Broccoli Perfectly: Make sure not to overcook the broccoli. It should be tender but still slightly firm, which will help it hold its shape in the soup.
• Avoid Lumps: When adding the flour to make the roux, make sure to stir constantly to avoid any lumps in your soup.

How to Serve

• With a Side Salad: Pair the soup with a fresh salad for a light and balanced meal.
• With Crusty Bread: Serve the soup with crusty bread or warm rolls for dipping and extra texture.
• In a Bread Bowl: For a fun and indulgent twist, serve the soup in a hollowed-out bread bowl.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Be sure to let the soup cool before storing it.

Freezing

Broccoli cheese soup can be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. Thaw in the fridge overnight before reheating.

Reheating

Reheat the soup on the stovetop over low heat, stirring occasionally. You may need to add a little more milk to thin it out, as it may thicken after being stored.

FAQs

1. Can I make this soup dairy-free?

Yes, you can use dairy-free butter and non-dairy milk (like almond or oat milk) and dairy-free cheese to make this soup dairy-free.

2. Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just be sure to thaw and drain it before adding it to the soup.

3. How can I make the soup thicker?

If you want a thicker soup, simply cook it for longer to reduce the liquid or add more flour when making the roux.

4. Can I use a different type of cheese?

Yes! You can experiment with other cheeses like mozzarella, Gruyère, or Gouda for different flavors.

5. Can I use whole milk instead of low-fat milk?

Yes, whole milk will make the soup richer and creamier, but you can use whatever milk you prefer.

6. Can I make this soup ahead of time?

Yes, this soup stores well and can be made in advance. Simply store it in the fridge for up to 4 days.

7. Can I add other vegetables to this soup?

Absolutely! You can add carrots, celery, or even cauliflower to the soup for extra flavor and texture.

8. Can I make this soup spicier?

Yes, you can add red pepper flakes or a dash of hot sauce to spice up the soup.

9. How can I make the soup smoother?

For a smoother texture, you can blend part of the soup with an immersion blender.

10. Can I use a slow cooker for this recipe?

Yes, you can cook the soup in a slow cooker. Simply sauté the onions and garlic first, then add all the ingredients to the slow cooker and cook on low for 4-6 hours.

Conclusion

This Broccoli Cheese Soup is the ultimate comfort food that’s rich, creamy, and packed with flavor. It’s easy to make, customizable, and perfect for cozy dinners or meal prepping. Whether you serve it as a main course or alongside a sandwich, this soup will quickly become a favorite in your home. Enjoy every spoonful of this cheesy, veggie-packed delight!

Print