Creamy Broccoli Cheese Soup Recipe

Nothing is quite as comforting as a warm bowl of creamy broccoli cheese soup. This dish is a delightful blend of tender broccoli florets, rich cheddar cheese, and a luscious cream base. Perfect for chilly days, this broccoli cheese soup is packed with flavor, and it’s easy to make in under an hour. Whether you’re serving it as a starter or a main course, this soup is sure to be a crowd-pleaser!

In this guide, we’ll cover everything you need to know to make the perfect broccoli cheese soup, from the ingredients and equipment to cooking techniques and serving ideas. Let’s dive in!

Step-by-Step Instructions

1. Prepare the Ingredients

1. Chop the Broccoli: If using fresh broccoli, wash and chop it into small florets. Smaller pieces are ideal for even cooking and easy blending.
2. Grate the Carrot: Use a grater to shred the carrot finely; it adds both sweetness and color to the soup.
3. Shred the Cheese: Freshly grated cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking agents.

2. Start with the Roux

1. Melt Butter: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat.
2. Sauté Onion and Garlic: Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
3. Add Flour: Sprinkle the flour over the onion and garlic, stirring continuously. Cook for 1-2 minutes to form a roux, which will thicken the soup.

3. Build the Base

1. Add Broth Gradually: Slowly pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken.
2. Add Carrots and Broccoli: Stir in the shredded carrot and broccoli florets. Bring the mixture to a gentle simmer.
3. Season with Salt, Pepper, and Nutmeg: Add salt, pepper, and a pinch of nutmeg. Simmer for about 10-12 minutes, or until the broccoli is tender.

4. Blend to Your Desired Consistency

1. Blend the Soup: For a creamy texture, use an immersion blender to partially blend the soup. If you prefer a chunky texture, blend only a portion, leaving some broccoli pieces intact.
   • Alternative: If using a regular blender, blend half of the soup in batches and return it to the pot.
2. Add Milk and Cream: Stir in the whole milk and heavy cream, giving the soup a velvety texture.

5. Incorporate the Cheese

1. Add Cheddar Cheese: Gradually add the shredded cheddar cheese, stirring continuously until melted and smooth. Avoid adding the cheese all at once, as it may clump.
2. Adjust Seasoning: Taste the soup and adjust salt and pepper if needed. The cheese adds saltiness, so season gradually.

6. Final Simmer and Serve

1. Simmer the Soup: Let the soup simmer on low for an additional 5-10 minutes to allow the flavors to meld.
2. Serve Hot: Ladle the soup into bowls and top with your favorite garnishes, such as extra cheddar cheese, croutons, or fresh parsley.

Serving Suggestions

This creamy broccoli cheese soup is delicious on its own, but here are a few serving ideas to enhance your meal:

1. Crusty Bread: Serve with a slice of toasted baguette or a piece of garlic bread for dipping.
2. Side Salad: A fresh salad with a tangy vinaigrette can balance the richness of the soup.
3. Baked Potato: Pair with a baked potato topped with sour cream and chives for a heartier meal.

Recipe Variations

1. Add Cauliflower: Substitute half of the broccoli with cauliflower for a unique twist.
2. Make It Spicy: Add a pinch of cayenne pepper or crushed red pepper flakes for a bit of heat.
3. Vegetarian Option: Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
4. Lower-Calorie Version: Substitute half-and-half or whole milk in place of heavy cream, and use reduced-fat cheese.

Tips for Perfect Broccoli Cheese Soup

1. Use Fresh Ingredients: Fresh broccoli and freshly shredded cheese yield the best flavor and texture.
2. Blend Carefully: Avoid over-blending, as it can cause the soup to become too smooth and lose its character.
3. Gradually Add Cheese: Adding cheese slowly prevents clumping and ensures a smooth, creamy texture.
4. Avoid Boiling After Adding Cream: Boiling can cause the soup to separate; keep it at a gentle simmer instead.

Storage and Reheating

Storage

• Refrigerator: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup can be frozen for up to 2 months, but keep in mind that dairy-based soups may separate slightly when thawed.

Reheating

• Stovetop: Reheat on the stove over low heat, stirring occasionally. Add a splash of milk or broth if the soup is too thick.
• Microwave: Reheat in the microwave on medium power in 30-second intervals, stirring between each interval.

Conclusion

This Creamy Broccoli Cheese Soup is a deliciously comforting recipe, perfect for warming up on a cold day. With its blend of cheddar cheese, tender broccoli, and rich cream, it’s a hit with both kids and adults alike. Easy to make and highly versatile, this recipe is one you’ll come back to time and again. Enjoy it with family and friends, and bring the flavors of classic comfort food to your table!

Yield: 4

Creamy Broccoli Cheese Soup Recipe

Print

Nothing is quite as comforting as a warm bowl of creamy broccoli cheese soup. This dish is a delightful blend of tender broccoli florets, rich cheddar cheese, and a luscious cream base. Perfect for chilly days, this broccoli cheese soup is packed with flavor, and it’s easy to make in under an hour. Whether you're serving it as a starter or a main course, this soup is sure to be a crowd-pleaser!

Prep Time 10 minutes

Cook Time 25 minutes

Ingredients

• 4 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups chicken or vegetable broth
• 2 cups half-and-half or whole milk
• 4 cups fresh broccoli florets, chopped
• 2 large carrots, peeled and grated
• 2 cups shredded sharp cheddar cheese
• Salt and pepper, to taste
• Pinch of nutmeg (optional)
• Fresh chives or parsley, for garnish

Instructions

1. Sauté the Aromatics:
   In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Add the garlic and sauté for an additional 1 minute until fragrant.
   
2. Make the Roux:
   Sprinkle the flour over the onions and garlic, stirring constantly for 2-3 minutes to cook out the raw flour taste. The mixture should become thick and golden.
   
3. Add Liquids:
   Gradually whisk in the broth, stirring continuously to avoid lumps. Add the half-and-half (or milk) and bring the mixture to a gentle simmer.
   
4. Cook the Vegetables:
   Stir in the chopped broccoli and grated carrots. Simmer for 10-15 minutes, or until the broccoli is tender.
   
5. Blend the Soup (Optional):
   For a smoother soup, use an immersion blender to blend some or all of the soup to your desired consistency. If you prefer a chunkier texture, you can skip this step.
   
6. Add the Cheese:
   Reduce the heat to low and gradually stir in the shredded cheddar cheese, allowing it to melt into the soup. Add salt, pepper, and a pinch of nutmeg to taste.
   
7. Serve:
   Ladle the soup into bowls and garnish with fresh chives or parsley. Serve warm with a side of crusty bread or crackers.

Notes

• Cheese Options: Sharp cheddar adds a great flavor, but you can also use mild cheddar, white cheddar, or a blend.
• Add-Ins: For extra richness, add a splash of heavy cream at the end, or top each bowl with croutons or a sprinkle of extra cheese.