broccoli cheese soup recipe
The Best broccoli cheese soup recipe
This soup is perfect for just about any occasion, whether it’s a cozy family dinner, a quick lunch, or even a potluck with friends. It reheats beautifully, so leftovers are never a problem. And let’s talk about the health benefits—broccoli is loaded with vitamins and fiber, and while this isn’t exactly a light salad, it’s a lot better for you than most creamy soups out there. The cheese adds protein and calcium, and if you use a good-quality broth, you’re getting even more nutrients. It’s one of those recipes that feels indulgent but still has some redeeming qualities, which is always a win in my book.
Creamy Broccoli Cheese Soup
A rich and comforting broccoli cheese soup that’s perfect for chilly days. This creamy soup combines fresh broccoli, sharp cheddar cheese, and a touch of garlic for a delicious, hearty meal.
🥘Ingredients
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable or chicken broth
- 2 cups whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 3 cups fresh broccoli florets, chopped into small pieces
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream (optional, for extra richness)
👨🍳Directions
-
1
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. -
2
Add the minced garlic and cook for an additional 30 seconds until fragrant. -
3
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook off the raw flour taste. -
4
Slowly pour in the broth and milk, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer. -
5
Add the salt, pepper, and nutmeg (if using). Stir in the chopped broccoli florets and simmer for 8-10 minutes, or until the broccoli is tender. -
6
Reduce the heat to low and stir in the shredded cheddar and Parmesan cheeses until fully melted and smooth. If using, add the heavy cream for extra richness. -
7
Taste and adjust seasoning if needed. Serve hot with crusty bread or a sprinkle of extra cheese on top.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Broccoli Cheese Soup Works
❓ Frequently Asked Questions About Creamy Broccoli Cheese Soup
1. Can I make broccoli cheese soup without heavy cream?
Yes! You can substitute heavy cream with whole milk, half-and-half, or even evaporated milk for a lighter version. For a dairy-free option, use coconut milk or cashew cream. The texture may be slightly thinner, but the flavor will still be rich and cheesy.
2. How do I prevent my broccoli cheese soup from becoming grainy?
Graininess usually occurs when the cheese is added too quickly or at too high a heat. To avoid this, shred the cheese yourself (pre-shredded cheese often contains anti-caking agents that can cause clumping), melt it over low heat, and stir constantly. Adding a splash of milk or broth can also help smooth it out.
3. Can I freeze broccoli cheese soup?
Freezing broccoli cheese soup is possible, but the texture may change slightly. The cheese can separate, and the broccoli may become mushy. For best results, cool the soup completely, store it in airtight containers, and freeze for up to 3 months. Reheat gently on the stove, stirring frequently, and add a little extra liquid if needed.
4. What’s the best cheese to use for broccoli cheese soup?
Sharp cheddar is the classic choice for its bold flavor, but you can also use a mix of cheeses like Gouda, Monterey Jack, or Gruyère for extra depth. Avoid pre-shredded cheese (as mentioned earlier) and opt for freshly grated blocks for the smoothest results.
5. How can I make broccoli cheese soup thicker or thinner?
For a thicker soup, simmer it uncovered to reduce the liquid, or mix 1–2 tablespoons of cornstarch with cold water and stir it in. For a thinner consistency, add more broth, milk, or even a splash of water until you reach your desired texture. Adjust seasoning after thinning.
