If you have ever wished for a cozy, rich, and velvety bowl that feels like a warm hug on a chilly day, this Broccoli Cheese Soup Recipe is exactly what you need. Brimming with fresh broccoli, sharp cheddar, and a luscious creamy base, this soup strikes the perfect balance between wholesome vegetables and indulgent comfort. Every spoonful delivers that delicious cheesy goodness intertwined with tender broccoli and a subtle hint of sweetness from carrots. Whether you’re an experienced home cook or a beginner craving an easy but impressive soup, this recipe promises to become a favorite in your repertoire.
Ingredients You’ll Need
Nothing fancy or intimidating here—just simple, quality ingredients that come together to create that unbeatable flavor and texture in our Broccoli Cheese Soup Recipe. Each item plays a crucial role, from the sharp cheddar that packs the cheesy punch to the fresh broccoli that offers color, crunch, and nutrition.
- Unsalted butter (4 tablespoons): Provides a rich, creamy base and helps soften the onions.
- Yellow onion, diced (1 small): Adds sweetness and depth when sautéed gently.
- Garlic, minced (2 cloves): Brings a fragrant warmth that enhances all flavors.
- All-purpose flour (1/4 cup): Essential for thickening the soup into a silky texture.
- Vegetable or chicken broth (2 cups): Forms the flavorful foundation of the soup’s liquid.
- Whole milk (2 cups): Contributes creaminess and smoothness without heaviness.
- Heavy cream (2 cups): For ultimate richness that makes every bite indulgent.
- Fresh broccoli florets, chopped small (4 cups): The star vegetable, providing vibrant green color and a tender bite.
- Large carrot, shredded or finely chopped (1): Adds natural sweetness and an extra pop of color.
- Shredded sharp cheddar cheese (2 cups): The soul of the soup, delivering bold cheese flavor.
- Grated Parmesan cheese (1/2 cup): Adds complexity and a slight nutty finish.
- Salt (1/2 teaspoon): Enhances all the flavors without overpowering.
- Black pepper (1/4 teaspoon): Adds a gentle kick that balances the creaminess.
- Nutmeg (pinch, optional): Just a whisper for warmth and aromatic depth.
How to Make Broccoli Cheese Soup Recipe
Step 1: Sauté the aromatics
Start by melting the butter in a large pot over medium heat. Toss in the diced onion and cook it gently for about 3 to 4 minutes until it turns tender and translucent. Next, add the minced garlic and sauté for just 30 seconds until fragrant. This foundation builds the subtle, savory base your soup needs.
Step 2: Create the roux
Sprinkle the all-purpose flour over the softened onions and garlic. Whisk continuously for 1 to 2 minutes, making sure the flour cooks properly without browning. This step is what thickens the soup later, giving it that luscious, clingy texture everyone loves.
Step 3: Add liquids and bring to simmer
Slowly pour in the broth while whisking constantly to avoid lumps. Then add the milk and heavy cream, mixing everything together. Bring this mixture to a gentle simmer, where it will start to thicken and develop flavor as it cooks.
Step 4: Cook the vegetables
Stir in the chopped broccoli and shredded carrot, then lower the heat to maintain a gentle simmer. Let it cook uncovered for about 15 to 20 minutes until the vegetables become tender but still hold their shape. This keeps the soup fresh and vibrant, not mushy.
Step 5: Incorporate the cheeses
Gradually add the sharp cheddar and Parmesan cheeses, a handful at a time, stirring continuously until each addition melts completely and blends seamlessly into the soup. This is where the magic of the Broccoli Cheese Soup Recipe really shines, with every bite bursting with creamy, cheesy goodness.
Step 6: Season and blend
Finish by seasoning with salt, black pepper, and a pinch of nutmeg for an extra layer of warmth. If you prefer a partially blended soup, use an immersion blender to pulse a few times—this creates a silky texture with lovely chunks of broccoli throughout. Otherwise, leave it as is for a chunkier, heartier feel.
How to Serve Broccoli Cheese Soup Recipe
Garnishes
Adding garnishes brings a fresh element and adds to the visual appeal. Crumbled crispy bacon, a sprinkle of extra sharp cheddar, a swirl of cream, or some chopped fresh chives or parsley really elevate the experience. Even a dash of paprika adds a pop of color and flavor dimension.
Side Dishes
This soup pairs wonderfully with crusty bread, warm dinner rolls, or a garlic breadstick. For a more filling meal, serve alongside a crisp green salad with a tangy vinaigrette to cut through the richness of the soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out sourdough or rye bread bowls for an eye-catching and edible container. You can also ladle it over cooked rice or noodles for a comforting, hybrid dish that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Broccoli Cheese Soup Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. Just make sure to cool the soup completely before locking it away to maintain its creamy texture.
Freezing
You can freeze this soup in freezer-safe containers for up to 2 months. Because dairy can separate when frozen, it’s best to freeze before adding cheese or add it fresh when reheating for a better texture.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent sticking. Adding a splash of milk or broth while warming helps restore the soup’s creamy consistency if it’s thickened or separated a bit.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works fine in a pinch, but fresh broccoli tends to offer a better texture and brighter flavor that really makes the soup pop.
Is this soup vegetarian?
Yes! Using vegetable broth and avoiding bacon or other meat garnishes keeps the soup fully vegetarian while still packing serious flavor.
Can I make this soup dairy-free?
For a dairy-free version, try substituting coconut milk or almond milk along with a vegan cheese alternative, but the texture and taste will differ from the classic Broccoli Cheese Soup Recipe.
How can I make the soup thicker?
Add a bit more flour at the beginning to create a thicker roux or simmer the soup uncovered a little longer to reduce the liquid; both methods help thicken the consistency.
What cheese works best in this soup?
Sharp cheddar is the star cheese here because of its bold flavor and meltability, but adding Parmesan introduces a lovely savory depth that complements the cheddar perfectly.
Final Thoughts
There is nothing quite as comforting and satisfying as a warm bowl of homemade Broccoli Cheese Soup Recipe right out of the pot. This recipe combines ease, rich flavor, and nutritious ingredients that will impress family and friends alike. Whether you’re making it for a simple lunch or a special occasion, I encourage you to give it a try and discover just how wonderful homemade soup can be.
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Broccoli Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy Broccoli Cheese Soup is a comforting American classic perfect for chilly days. Featuring tender broccoli, shredded carrots, and a luscious blend of sharp cheddar and Parmesan cheeses, this soup is thickened with a smooth roux and finished with a partially blended texture for the perfect balance of creaminess and chunkiness. Easy to prepare on the stovetop, it’s an ideal hearty meal served with crusty bread or in a bread bowl.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable or chicken broth
- 2 cups whole milk
- 2 cups heavy cream
Vegetables
- 4 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded or finely chopped
Cheeses & Seasonings
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Prepare the base: In a large pot over medium heat, melt the unsalted butter. Add diced onion and sauté for 3 to 4 minutes until it becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Make the roux: Sprinkle the all-purpose flour over the butter, onion, and garlic mixture. Whisk continuously for 1 to 2 minutes to cook the flour and form a roux, which will help thicken the soup.
- Add liquids: Slowly pour in the vegetable or chicken broth while whisking constantly to avoid lumps. Then add the whole milk followed by the heavy cream, continuing to whisk until everything is well combined.
- Simmer: Bring the mixture to a gentle simmer over medium heat.
- Add vegetables and cook: Stir in the chopped broccoli florets and shredded carrot. Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes, or until the vegetables are tender.
- Add cheese: Stir in the shredded sharp cheddar and grated Parmesan cheeses gradually, adding a handful at a time and allowing each addition to melt fully before adding more.
- Season: Season the soup with salt, black pepper, and a pinch of nutmeg if using. Taste and adjust seasoning as needed.
- Blend for texture: Use an immersion blender to partially blend the soup to your desired creaminess, or leave it chunky for more texture.
- Serve: Serve the hot soup with crusty bread or inside a bread bowl for a comforting meal experience.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of cheese slightly.
- Fresh broccoli provides the best texture and flavor, but frozen broccoli may be used in a pinch.
- Using an immersion blender allows control over the soup’s texture—blend as much or as little as you prefer.
- Serve with crusty bread or in a bread bowl to soak up the delicious soup.
