This warm and creamy broccoli cheese soup is like a cozy hug in a bowl! With tender broccoli and gooey cheese, it’s both comforting and delicious.
Honestly, I can’t help but sneak in extra cheese—it makes everything better! 🧀 Perfect for chilly days or when you just want something yummy and easy to whip up!
I love serving it with crusty bread for dipping. It’s quick to make too—just cook, blend, and enjoy a bowl that warms the heart!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is the star of this soup. You can use frozen broccoli too, just make sure to thaw it beforehand. Personally, I find using fresh adds a nice crunch.
Onion: A medium onion provides depth to the flavor. If you don’t have any, shallots or leeks would work well too! I often lean toward yellow onions for their sweetness.
Chicken or Vegetable Broth: Homemade broth is the best, but store-bought works too. If you’re vegetarian or vegan, stick with vegetable broth. I usually opt for low-sodium versions to control the saltiness.
Heavy Cream: For creaminess, you can substitute half and half or even coconut cream for a dairy-free option. I enjoy using heavy cream for that rich texture.
Cheddar Cheese: Sharp cheddar is perfect for flavor. If you want to mix it up, try using Gruyére or Pepper Jack for a little kick. I often add extra cheese on top for that gooey effect!
What’s the Best Way to Thicken the Soup with a Roux?
The roux is an important step to achieving a smooth, thick consistency. To make a roux, melt your butter and stir in the flour. This creates a base that helps prevent lumps in your soup. Here’s how to nail it:
- Heat butter in the pot until it’s bubbly but not browned.
- Stir the flour in quickly, cooking for 1-2 minutes. You want it to be a light golden color.
- Gradually add your broth while stirring. This keeps the mixture smooth.
Be patient, and remember that this step is crucial for avoiding any clumps in your soup later!
How to Make Broccoli Cheese Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets (about 1 large head)
- 1 cup chopped onion (about 1 medium onion)
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- Croutons for garnish (optional)
How Much Time Will You Need?
This delicious Broccoli Cheese Soup takes about 10 minutes to prep and 30 minutes to cook. So, you’re looking at around 40 minutes total before you can enjoy this creamy masterpiece.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once the butter is melted, add the chopped onion. Sauté the onions for about 5 minutes until they are softened. Then, add the minced garlic and cook for another minute until it smells amazing and fragrant.
2. Make the Roux:
Now, sprinkle the flour into the pot and stir it in. Cook this mixture for about 1-2 minutes, stirring constantly. This step creates a roux, which will help your soup thicken nicely.
3. Add the Broth:
Slowly pour in the chicken or vegetable broth while stirring continuously. This will help avoid any lumps. Increase the heat to bring everything to a gentle boil.
4. Cook the Broccoli:
Once the broth is boiling, toss in the broccoli florets. Reduce the heat just enough to keep a gentle simmer and cook for about 10-15 minutes or until the broccoli is tender. You want it soft but not mushy!
5. Blend the Soup:
Here comes the fun part! Using an immersion blender, carefully puree the soup until it’s smooth. If you like a bit of texture, you can blend just half of it and leave some broccoli pieces intact so you have a mix of creamy and chunky.
6. Add Cream and Cheese:
Stir in the heavy cream and add the shredded cheddar cheese. Mix until the cheese melts completely into the soup. Then, season with salt, pepper, and paprika (if you like a little extra flavor). Give it a taste and adjust the seasoning if needed.
7. Serve and Enjoy!
Time to enjoy your delicious Broccoli Cheese Soup! Serve it hot and garnish with some croutons if you like for a bit of crunch. Dive in and savor every spoonful of this creamy goodness!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just make sure to thaw it before adding it to the soup to avoid excess water. Simply place frozen broccoli in a colander under warm water for a few minutes, then drain and proceed with the recipe as directed.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or whole milk for a lighter version, but the soup will be less rich. For a similar thickness, whisk together equal parts of milk and melted butter—1 cup of milk with 2 tablespoons of melted butter will work well!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally to prevent burning. If the soup thickens after refrigeration, add a splash of broth or water to reach your desired consistency.
Can I Add Other Vegetables to This Soup?
Absolutely! Feel free to add vegetables like carrots, cauliflower, or even some spinach for extra nutrients. Just make sure to chop them small so they cook evenly in the soup. Add them along with the broccoli, adjusting the cooking time based on how tender you want them!
