Broccoli Cheese Soup Recipe

When the weather turns chilly, there’s nothing quite like a warm, cheesy bowl of broccoli soup to keep you cozy. This homemade broccoli cheese soup is rich, creamy, and loaded with flavor—perfect for a weeknight dinner or a cozy weekend lunch. It’s hearty enough to serve as a main dish and comes together in under 30 minutes, making it both delicious and convenient. The combination of sharp cheddar and Parmesan gives it an intense, cheesy flavor that’s balanced by the natural sweetness of the broccoli and the richness of the cream. Once you try this version, you might just say goodbye to store-bought soups for good!

this RECIPE

A little backstory 🥣

The origin of broccoli cheese soup is a bit murky, but this creamy, cheesy bowl of comfort has been a staple in American kitchens for decades. It became especially popular in the 1980s and ’90s, partly thanks to fast-casual restaurants like Panera Bread, which made it a menu favorite. While some versions of broccoli cheese soup are pureed for a smooth texture, this recipe leaves small pieces of broccoli for extra texture and bite. Plus, using sharp cheddar cheese really takes it to the next level, giving the soup a deep, tangy flavor that cuts through the creaminess.

Let’s talk ingredients: the essentials and some substitutes

• Butter: Adds richness and a slight nuttiness to the soup base. If you prefer, you can use olive oil, but butter gives the best depth of flavor.
• Yellow onion: The onion brings a subtle sweetness that balances the sharpness of the cheese. A white onion or even shallots can work in a pinch.
• Garlic: Just a single clove adds a little kick and enhances the savory profile. Feel free to add more if you’re a garlic lover!
• Flour: Helps to thicken the soup and give it a creamy texture. For a gluten-free version, you can use a gluten-free flour blend or cornstarch, but be cautious with the amounts as they thicken differently.
• Milk: I use low-fat milk to keep the soup creamy without being too heavy. Whole milk will make it richer, or you can even swap in a plant-based milk like almond or oat for a dairy-free option.
• Chicken broth: Adds depth and a savory note. A vegetable broth works just as well for a vegetarian version.
• Broccoli: Fresh broccoli florets give the best texture and flavor. Frozen broccoli works too, just be sure to thaw it first and drain any excess water.
• Sharp cheddar cheese: This is the star of the soup! Sharp or extra sharp cheddar adds a tangy, bold flavor that’s perfect here. If you’re out of cheddar, try using a mix of cheeses like Gouda or Swiss.
• Parmesan cheese: A little Parmesan brings an extra layer of umami and enhances the overall flavor. It’s optional but highly recommended!

Kitchen tools you’ll need

• Large pot: A heavy-bottomed pot works best for even heating and helps prevent the soup from scorching. A Dutch oven is ideal if you have one.
• Whisk: You’ll need this to incorporate the flour smoothly into the butter and onions without any lumps.
• Ladle: For serving up generous bowls of soup.
• Sharp knife and cutting board: Since there’s a bit of chopping involved, a good knife makes quick work of the broccoli and onion.
• Grater: Freshly grated cheese melts better and has a fresher taste than pre-shredded cheese, so a box grater or microplane will come in handy.

Step-by-step: My foolproof method

1. Start with a flavorful base

Begin by melting the butter in your pot over medium-high heat. Once it’s nice and melted, add in the chopped onions. Stir them frequently, cooking until they’re softened and turning translucent, about 4-5 minutes. This step builds a sweet, aromatic base for the soup.

2. Add garlic and flour

Next, toss in the minced garlic and flour. Stir constantly for about a minute to cook off the raw flour taste. The mixture will look thick and a bit pasty—don’t worry, this is exactly what you want! The flour is what will give the soup its creamy thickness.

3. Whisk in the liquids

While whisking, slowly pour in the milk. Go slowly to avoid lumps, and keep whisking until it’s all combined. Then add the chicken broth, stirring to incorporate. You should have a smooth, thin liquid at this stage.

4. Stir in the broccoli

Add the finely chopped broccoli florets to the pot. Stir everything together, and let the soup heat until it starts to thicken, stirring constantly. Once it’s thickened slightly, reduce the heat to low and cook for another 6-8 minutes, or until the broccoli is tender.

5. Add the cream and cheese

Once the broccoli is tender, remove the pot from the heat and stir in the heavy cream. Then, add the cheddar and Parmesan cheeses, stirring until they’re melted and the soup is smooth. This is when your soup transforms into a creamy, cheesy delight! Taste, then season with salt and pepper to your liking.

Variations to make this soup your own

• Vegetarian version: Simply swap the chicken broth for vegetable broth, and you have a fully vegetarian broccoli cheese soup.
• Dairy-free option: Use a plant-based butter, almond or oat milk instead of dairy milk, and omit the heavy cream. A dairy-free cheddar alternative can work too, though it may not melt as smoothly.
• Add a bit of spice: For those who like a little heat, try adding a pinch of cayenne pepper or a dash of hot sauce.
• Extra veggies: Feel free to add other vegetables like carrots or cauliflower for additional flavor and nutrition.
• Lighter version: You can reduce the amount of cheese or use low-fat cheddar to make a lighter version of this soup without sacrificing too much flavor.

Serving suggestions to make it extra special

Serve this broccoli cheese soup in a big bowl and garnish with extra shredded cheddar and a sprinkle of fresh parsley for color. Pair it with a warm slice of crusty bread or a baguette for dipping. If you’re hosting friends or family, try serving the soup in small bread bowls—it’s always a crowd-pleaser and adds a fun, rustic touch to the meal.

Beverages to pair with your soup

For a comforting beverage pairing, consider a glass of iced tea with lemon, which cuts through the richness of the cheese. A hot, spiced apple cider is also lovely for a cozy, autumnal feel. If you want something refreshing, try a sparkling water with a splash of cranberry juice or a cucumber mint lemonade—it provides a light, bright contrast to the hearty soup.

Storing and reheating tips

This soup keeps well in the fridge for up to 3 days. Just store it in an airtight container, and reheat over medium-low heat, stirring occasionally. If it seems a bit thick after sitting, add a splash of milk or broth to thin it out to your desired consistency. Avoid boiling, as this can cause the cheese to separate. You can also freeze this soup for up to 2 months, though it may lose a bit of its creamy texture after freezing.

Scaling the recipe for different serving sizes

This recipe makes about 4-6 servings, but it’s easy to scale up or down. If you’re cooking for one or two, simply halve the ingredients. For a larger crowd, double everything, but be sure to use a larger pot. When scaling up, keep in mind that the soup may take a bit longer to heat through and thicken.

Potential issues and how to fix them

• Soup too thick: If your soup becomes too thick, just add a splash of milk or broth until you reach the desired consistency.
• Lumpy soup: If you notice lumps, it may be from the flour not whisking in smoothly. Using a hand blender can help smooth things out if needed.
• Cheese not melting: Make sure to remove the soup from the heat before adding the cheese, as high heat can cause the cheese to clump. Stir until fully melted for the best texture.

Ready to try this comforting classic?

Give this broccoli cheese soup a try next time you’re craving something cozy and delicious. It’s easy to make, packed with flavor, and can be customized to suit your taste. Grab a bowl, load it up with extra cheese, and enjoy every warm, cheesy bite!

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FAQs

1. Can I use frozen broccoli? Yes, you can! Just thaw and drain it well before adding it to the soup to avoid extra water.
2. Can I make this soup vegetarian? Absolutely! Substitute the chicken broth with vegetable broth, and you’re good to go.
3. Is there a way to make this soup lighter? Yes, you can use low-fat cheese and milk, or omit the cream for a lighter version.
4. How can I avoid a grainy texture? Remove the pot from heat before adding the cheese, and make sure the cheese is finely shredded so it melts smoothly.
5. What’s the best way to reheat leftovers? Reheat gently on the stove over low heat, adding a little milk or broth if it’s too thick. Avoid microwaving, as it can make the cheese separate.

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