Basic + Awesome Broccoli Cheese Soup Recipe
Introduction
Warm up with a comforting bowl of broccoli cheese soup that’s both creamy and full of flavor. This classic recipe balances tender broccoli with sharp cheddar cheese for an easy meal that feels special. Perfect for chilly days or when you need a satisfying, homemade treat.
Ingredients
- 5 tablespoons butter, divided
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 cup broccoli stems, chopped (optional)
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup half and half
- 2 1/2 cups chicken or vegetable broth
- 2-3 cups broccoli florets, chopped into very small pieces
- 1 large carrot, thinly sliced
- 1 teaspoon salt (more or less to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 8-ounce block of good quality extra-sharp cheddar cheese, grated
Instructions
- Step 1: In a large soup pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the minced onion, garlic, and chopped broccoli stems if using. Sauté until soft and fragrant, about 5 minutes.
- Step 2: Add the remaining 4 tablespoons of butter to the pot. Once melted, stir in the flour and cook over medium heat for 2 to 3 minutes until it thickens.
- Step 3: Slowly pour in the whole milk and half and half, whisking constantly. The mixture will start thick but will thin out into a creamy soup base. Gradually whisk in the broth and let the soup simmer for about 10 minutes, stirring occasionally to prevent skin forming.
- Step 4: Stir in the chopped broccoli florets, sliced carrot, salt, black pepper, and paprika. Simmer for another 10 minutes until the broccoli is bright green and fork-tender.
- Step 5: Remove the pot from the heat and let it cool slightly for a few minutes. Stir in most of the grated cheddar cheese until melted and smooth.
- Step 6: Serve the soup in bowls with the remaining cheese sprinkled on top. Enjoy with crusty bread for dunking and savor this cozy, delicious moment.
Tips & Variations
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To make the soup richer, swap whole milk for heavy cream in the base.
- Add a pinch of cayenne pepper for a subtle spicy kick.
- Use a mix of sharp and mild cheddar for a more complex cheese flavor.
- For an ultra-smooth soup, blend the soup before adding the cheese.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent scorching. Adding a splash of milk or broth while reheating can help restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli for this soup?
Yes, frozen broccoli works well. Just thaw and chop it before adding. Cooking times might be slightly shorter since frozen broccoli is softer.
How can I make this soup gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a bit of cold milk to create a slurry before adding, to avoid lumps.
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Basic + Awesome Broccoli Cheese Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Basic + Awesome Broccoli Cheese Soup is a creamy, comforting dish perfect for chilly days. Combining tender broccoli, sharp cheddar cheese, and a smooth roux-based soup, it delivers rich flavors with a velvety texture. Enhanced with fragrant garlic, onions, and subtle spices, this soup is a hearty and satisfying meal ideal for lunch or dinner.
Ingredients
Vegetables
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 cup broccoli stems, chopped (optional)
- 2–3 cups broccoli florets, chopped into very small pieces
- 1 large carrot, thinly sliced
Dairy & Fat
- 5 tablespoons butter, divided
- 1 cup whole milk
- 1 cup half and half
- an 8-ounce block of good quality extra-sharp cheddar cheese, grated
Pantry
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken or vegetable broth
- 1 teaspoon salt (more or less to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
Instructions
- Sauté garlic and onion: In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the minced onion, garlic, and chopped broccoli stems, if using. Sauté until soft and fragrant, about 5 minutes.
- Build your roux: Add the remaining 4 tablespoons of butter to the pot. Once melted, sprinkle the flour into the pot and cook over medium heat for 2-3 minutes, stirring frequently until the mixture thickens and forms a roux.
- Add dairy and broth: Slowly whisk in the whole milk and half and half, stirring constantly. The mixture will initially thicken but will thin out to form a creamy base. Gradually whisk in the chicken or vegetable broth. Let the soup simmer for about 10 minutes, whisking occasionally to prevent skin formation.
- Add vegetables and spices: Stir in the broccoli florets, sliced carrot, salt, black pepper, and paprika. Continue to simmer for another 10 minutes until the broccoli is bright green and tender when pierced with a fork.
- Add cheese: Remove the pot from heat and allow it to cool slightly for a few minutes. Stir in most of the grated cheddar cheese until melted and fully incorporated.
- Serve: Ladle the soup into bowls, garnish with the remaining cheddar cheese, and serve with crusty bread for dipping. Enjoy this warm, comforting soup with joy!
Notes
- Broccoli stems are optional but add extra flavor and nutrition when included.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust salt to taste depending on the saltiness of your broth and cheese.
- Use a sharp cheddar cheese for the best flavor impact.
- For a smoother texture, you can blend part or all of the soup after cooking.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Broccoli Cheese Soup, Creamy Broccoli Soup, Comfort Food, Easy Soup, Homemade Soup, Cheddar Cheese Soup
