Broccoli Cheese Soup Recipe

There’s something about a bowl of creamy, cheesy soup that just makes everything feel right. And when you add fresh broccoli into the mix? It’s an irresistible classic! This broccoli cheese soup is perfect for chilly nights, or really, any time you need a little pick-me-up. It’s rich, cozy, and packed with flavor, without being overly complicated. Whether you’re looking for a quick lunch, a comforting dinner, or a dish to impress guests, this soup delivers on all fronts.

this RECIPE

A little story behind my love for broccoli cheese soup 🥦

I still remember the first time I tried broccoli cheese soup as a kid. It was in a little café my mom loved, and I wasn’t exactly excited—broccoli wasn’t exactly my favorite vegetable at the time. But after one spoonful, I was hooked. The sharpness of the cheddar, the creaminess of the soup, and the tender bits of broccoli all came together in a way that just felt magical. It became a bit of a tradition, and now, every time I make this soup, it takes me back to those cozy afternoons with my mom. Funny enough, broccoli is now one of my favorite vegetables, and this soup might be the reason why!

The origin story: where did broccoli cheese soup come from?

Broccoli cheese soup is a bit of a modern classic. While creamy vegetable soups have been popular for centuries, broccoli and cheese didn’t find their way together in soup form until around the 20th century. It likely gained popularity in the U.S. as comfort food became more mainstream in the 70s and 80s, with cheddar adding a flavorful punch to the creamy, vegetable-based soups that were already loved. These days, you’ll find broccoli cheese soup on the menu at countless diners, cafes, and even fast-food spots, proving that it’s a crowd-pleaser that’s here to stay.

Let’s talk ingredients: the stars of the soup

Each ingredient in this broccoli cheese soup plays a key role in making it deliciously satisfying:

• Butter: This adds richness and helps sauté the onions, creating a flavorful base. You could use olive oil as a substitute, but butter really adds a classic creamy depth.
• Onion and garlic: These aromatics give the soup a savory, slightly sweet background. They’re essential for building that rich flavor. Yellow onions work best, but if you’re in a pinch, white onions will do.
• Flour: This thickens the soup, giving it that silky, spoon-coating texture. If you’re gluten-free, you can try cornstarch or a gluten-free flour blend.
• Milk and cream: The milk keeps the soup light enough to enjoy a big bowl, while the heavy cream adds a touch of indulgence. For a lighter version, you could use all milk, but it might not be as creamy.
• Broccoli: Fresh broccoli gives this soup its signature color and a satisfying texture. Make sure to chop it finely for even cooking. Frozen broccoli can work in a pinch, but fresh really shines here.
• Cheddar and Parmesan: The cheddar gives the soup its classic sharp, cheesy flavor, while the Parmesan adds a subtle nuttiness. Extra-sharp cheddar is ideal for maximum flavor, but any cheddar will do!

Kitchen gear you’ll need

You don’t need anything fancy to make this soup, but a few basic tools will make things easier:

• Large pot or Dutch oven: This will give you plenty of space to cook the soup without it bubbling over. A heavy-bottomed pot helps prevent burning, especially when you’re stirring in the cheese.
• Whisk: You’ll want this for smoothly blending in the milk and broth. A whisk helps prevent lumps when you’re adding the flour and liquids.
• Wooden spoon or spatula: For stirring the soup as it simmers. A wooden spoon is gentle on the pot and works well for stirring in the cheese.
• Cheese grater: Freshly grated cheese melts better than pre-shredded, which is often coated to prevent clumping. If you have a box grater or a microplane, now’s the time to use it.

Step-by-step: making the perfect broccoli cheese soup

1. Start with the aromatics

Melt your butter over medium-high heat in a large pot. Add the chopped onion and cook, stirring frequently, for about 4-5 minutes until it’s nearly soft. The onions should look translucent but not browned. Then add in the minced garlic and flour, stirring constantly for about a minute. This step helps cook out the raw flour taste and infuses the garlic flavor into the soup base.

2. Add the liquids and broccoli

While whisking, slowly pour in the milk to avoid any lumps. Then add the chicken broth, stirring well to combine. Toss in the finely chopped broccoli. Keep stirring as the mixture heats up and begins to thicken, which should take a few minutes.

3. Let it simmer until tender

Once the soup starts to thicken, reduce the heat to low. Let it cook gently for 6-8 minutes, stirring very frequently. You want the broccoli to become tender but still bright green. If the soup gets too thick, you can add a splash more milk to thin it out.

4. Add the cream and cheeses

Remove the pot from the heat and stir in the heavy cream. Then, gradually add the cheddar and Parmesan cheeses, stirring until they’re melted and the soup is smooth. The cheese should melt easily if you’re stirring consistently. Season to taste with salt and pepper, adjusting as needed.

5. Serve and enjoy!

Ladle the soup into bowls and top with a little extra cheddar if you like. The additional cheese on top melts slightly and makes each spoonful extra cheesy!

Variations to try (because who doesn’t love options?)

This broccoli cheese soup is perfect as-is, but here are a few fun twists:

• Vegetarian: Simply swap the chicken broth for vegetable broth. The flavor will still be rich and satisfying, with just a slightly different undertone.
• Gluten-free: Use cornstarch instead of flour as a thickener. You’ll need less cornstarch (about 2-3 tablespoons), and be sure to whisk it in well to avoid clumping.
• Lighter version: Skip the heavy cream and use all low-fat milk. The soup will be less creamy but still deliciously cheesy.
• Add carrots: For extra color and sweetness, toss in ½ cup of finely chopped carrots along with the onions. It adds a subtle sweetness and a little extra nutrition.
• Spicy kick: If you love a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce when you’re adding the broth. It gives the soup a nice, unexpected twist!

Serving ideas to make it a meal

This broccoli cheese soup pairs beautifully with crusty bread—whether it’s a warm baguette or a slice of sourdough, it’s perfect for dipping. You can also serve it with a side salad for a little extra crunch and freshness. If you’re hosting, garnish each bowl with a sprinkle of freshly cracked black pepper or a small handful of shredded cheddar. A few chopped chives or green onions on top add a lovely pop of color.

Beverage pairings for a cozy meal

For a comforting bowl of broccoli cheese soup, a warm, soothing drink is just the thing. Try serving it with a hot apple cider or a spiced chai latte for some fall vibes. Both drinks have a slight sweetness that balances the soup’s savory richness. If you’re looking for something lighter, a sparkling water with a slice of lemon or lime adds a nice refreshing contrast to the creamy soup. And of course, you can’t go wrong with a classic iced tea or a freshly brewed pot of herbal tea.

Storing and reheating leftovers

Got leftovers? This soup stores well! Let it cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring frequently. You may need to add a splash of milk if the soup has thickened too much. You can also reheat it in the microwave in short bursts, stirring between each one to keep it smooth.

Freezing is possible, but keep in mind that the texture might change slightly. Dairy-based soups can sometimes separate when thawed. If you decide to freeze it, reheat it slowly and give it a good whisk to help it come back together.

Adjusting for different serving sizes

This recipe makes about four generous servings, but it’s easy to double if you’re feeding a crowd! Just make sure you have a large enough pot, and you may need a bit longer to bring the soup to a simmer. For a smaller batch, simply halve the ingredients. Just keep an eye on the consistency, as it may thicken faster with a smaller amount.

Common questions about broccoli cheese soup

1. Can I use frozen broccoli instead of fresh?
Absolutely! Just make sure to thaw and drain the frozen broccoli first, as it can release extra water that might thin out the soup.

2. Can I make this soup without cream?
Yes, you can substitute the heavy cream with more milk for a lighter version. It won’t be as rich, but still delicious!

3. How can I make the soup thicker?
If the soup is too thin, try letting it simmer a bit longer to reduce. You can also mix a teaspoon of cornstarch with cold water and stir it in for extra thickening.

4. Is there a way to make it vegan?
To make it vegan, use plant-based milk and cream, substitute vegetable broth for chicken broth, and opt for a dairy-free cheese that melts well.

5. What cheese works best for broccoli cheese soup?
Sharp or extra-sharp cheddar is ideal for that tangy flavor. Parmesan adds a nice nutty finish, but you can skip it if you don’t have any on hand.

Give this broccoli cheese soup a try, and don’t be afraid to make it your own! Whether you’re a broccoli lover or still warming up to it, this soup is sure to win you over with its creamy, cheesy goodness. Enjoy!

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