Broccoli Cheese Soup | JustWorthi

Broccoli Cheese Soup

A creamy, cheesy, and comforting bowl of broccoli cheese soup is just what you need to warm up on a chilly day. Packed with tender broccoli, a rich cheese flavor, and a silky smooth texture, this soup is a family favorite for good reason. Perfect as a cozy lunch or dinner, it pairs wonderfully with crusty bread or a fresh side salad.

Why You’ll Love This Broccoli Cheese Soup?

This soup is the epitome of comfort food, offering a rich blend of cheese and broccoli in every spoonful. It’s quick to prepare, uses simple ingredients, and can easily be adapted to suit your taste. Whether you’re looking to impress guests or whip up a quick weeknight meal, this soup has got you covered.

Ingredients

  • Broccoli florets: The star of the soup, adding flavor and texture.
  • Cheddar cheese: For a creamy, cheesy richness (sharp cheddar is recommended for a robust flavor).
  • Onion and garlic: Build a savory flavor base for the soup.
  • Heavy cream and milk: Create a smooth, luxurious texture.
  • Chicken or vegetable broth: The liquid base that ties it all together.

Note: Find the full list of ingredients and their measurements in the recipe card below!

Directions

  1. Cook the broccoli: Steam or simmer the broccoli until tender, then set aside.
  2. Make the roux: In a pot, melt butter and sauté onions and garlic until fragrant. Stir in flour to create a roux, cooking until golden.
  3. Add liquids: Gradually whisk in the milk, cream, and broth, ensuring no lumps remain. Bring to a gentle simmer.
  4. Blend for smoothness: For a creamier texture, blend part or all of the soup base before adding the cheese.
  5. Stir in cheese and broccoli: Add the shredded cheddar and whisk until melted, then stir in the cooked broccoli.
  6. Season and serve: Add salt, pepper, and any additional seasonings to taste. Serve hot with your favorite toppings!

Time and Servings

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4-6

Variations

  • Add protein: Stir in cooked chicken, crispy bacon, or diced ham for a heartier version.
  • Spice it up: Add a pinch of cayenne or a splash of hot sauce for a kick.
  • Vegetarian-friendly: Use vegetable broth instead of chicken broth.

FAQs

Can I freeze broccoli cheese soup?
Yes, but the texture may change slightly due to the dairy. To freeze, let the soup cool completely, store in an airtight container, and reheat gently on the stove.

What’s the best cheese for this soup?
Sharp cheddar is ideal for bold flavor, but feel free to mix in Parmesan, Gruyere, or Monterey Jack for variation.

Can I make this soup gluten-free?
Absolutely! Use gluten-free flour or cornstarch as a thickener instead of all-purpose flour.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Broccoli Cheese Soup

Broccoli Cheese Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jake
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This creamy Broccoli Cheese Soup is a comforting classic, perfect for chilly days. Loaded with tender broccoli, sharp cheddar cheese, and a velvety base, it’s a family favorite that comes together quickly and easily. Serve with crusty bread for a satisfying meal.


Ingredients

Units Scale
  • 4 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth (or vegetable broth for vegetarian option)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 cups broccoli florets (fresh or frozen)
  • 2 medium carrots, peeled and shredded
  • 2 1/2 cups sharp cheddar cheese, shredded
  • Salt and pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes. Stir in garlic and cook for 1 minute.
  2. Make the Roux: Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes, allowing the flour to cook slightly.
  3. Add Liquid: Gradually whisk in the chicken broth, ensuring no lumps form. Add the milk and cream, and bring the mixture to a gentle simmer.
  4. Cook Vegetables: Stir in the broccoli florets and shredded carrots. Simmer for 15-20 minutes, or until the broccoli is tender.
  5. Blend (Optional): For a smoother soup, use an immersion blender to puree the soup to your desired consistency. You can also blend half the soup and leave some chunks for texture.
  6. Add Cheese: Reduce heat to low and stir in the cheddar cheese until fully melted. Be careful not to boil the soup after adding the cheese, as it can curdle.
  7. Season and Serve: Season with salt, pepper, and a pinch of nutmeg if desired. Serve warm with crusty bread or crackers.

Notes

  • For a lighter version, replace heavy cream with additional milk or use low-fat milk.
  • Add a pinch of cayenne pepper or paprika for a little heat.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 23g
  • Saturated Fat: 14g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 60mg
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments