Broccoli Cheese Soup Recipe

Introduction

This creamy broccoli cheese soup is a comforting classic that’s perfect for chilly days. Loaded with fresh broccoli and sharp cheddar, it’s rich, flavorful, and simple to make at home.

Ingredients

• 4 tablespoons butter
• 1 cup onion, finely chopped
• 1 cup shredded carrots
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 cups half and half
• 4 cups broccoli florets, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 1/2 cups sharp cheddar cheese

Instructions

1. Step 1: Melt butter in a large stock pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onions are soft and translucent.
2. Step 2: Add the shredded carrots and minced garlic, cooking for an additional 2 minutes until fragrant.
3. Step 3: Stir in the all-purpose flour and cook for 2 to 3 minutes to remove the raw flour taste.
4. Step 4: Gradually whisk in the chicken stock and half and half, making sure the mixture is smooth and free of lumps.
5. Step 5: Add the chopped broccoli florets, salt, black pepper, and nutmeg. Bring the soup to a gentle simmer and cook for 10 minutes until the broccoli is tender.
6. Step 6: Carefully remove about half of the soup and blend it until smooth using a blender or immersion blender. Return the blended soup to the pot and stir to combine. This step is optional but creates a creamier texture.
7. Step 7: Stir in the sharp cheddar cheese until melted and fully incorporated. Serve the soup immediately while warm.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken stock.
• Add a pinch of cayenne pepper for a subtle kick.
• Use different types of cheese like Gruyère or Monterey Jack for unique flavors.
• If you prefer a thicker soup, add more flour or reduce the amount of half and half.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, stirring occasionally to prevent scorching. If the soup thickens too much during storage, stir in a little milk or broth to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just add it directly to the pot and adjust cooking time slightly until the broccoli is tender.

Is this soup freezer-friendly?

Broccoli cheese soup can be frozen, but the texture might change slightly after thawing. It’s best to freeze before adding the cheese, then stir in the cheese after reheating.

Broccoli Cheese Soup Recipe

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★★★★★

4.7 from 98 reviews

A creamy and comforting Broccoli Cheese Soup featuring tender broccoli florets simmered in a flavorful broth with sharp cheddar cheese, perfect for a cozy meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 cup onion (finely chopped)
• 1 cup shredded carrots
• 3 cloves garlic (minced)
• 4 cups broccoli florets (chopped)

Dairy and Fats

• 4 Tablespoons butter
• 2 cups half and half
• 1 1/2 cups sharp cheddar cheese

Liquids

• 2 cups chicken stock

Dry Ingredients and Seasonings

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Sauté Onions: Melt butter in a large stock pot over medium heat. Add finely chopped onions and sauté for about 5 minutes until the onions are soft and translucent.
2. Add Carrots and Garlic: Stir in shredded carrots and minced garlic, cooking for an additional 2 minutes until fragrant and slightly softened.
3. Add Flour: Sprinkle the flour over the vegetables and cook for 2-3 minutes, stirring constantly to eliminate the raw flour taste and create a roux base.
4. Incorporate Liquids: Gradually whisk in the chicken stock and half and half until the mixture is smooth with no lumps.
5. Simmer with Broccoli: Add the chopped broccoli florets along with salt, black pepper, and nutmeg. Bring the soup to a simmer and cook for about 10 minutes until the broccoli is tender.
6. Blend Soup (Optional): Carefully remove about half of the soup and blend it until smooth, then return it to the pot and stir to combine, creating a creamy texture with some broccoli pieces remaining.
7. Add Cheese: Stir in the sharp cheddar cheese until completely melted and incorporated into the soup.
8. Serve: Serve the soup hot immediately for best flavor and texture.

Notes

• Blending half the soup is optional but adds creaminess while retaining some texture.
• Sharp cheddar cheese works best for a rich, tangy flavor, but you can substitute with mild cheddar if preferred.
• For a vegetarian version, replace chicken stock with vegetable broth.
• This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
• Nutmeg adds warmth and depth to the flavor—don’t skip it for an authentic taste.

Keywords: broccoli cheese soup, creamy broccoli soup, cheddar soup, easy soup recipe, comforting soup