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Easy Broccoli Cheese Soup: Your New Favorite!
Imagine a warm, comforting bowl of soup, packed with vibrant broccoli and rich, melted cheese. Sounds like a dream, right? This Easy Broccoli Cheese Soup recipe makes that dream a reality, bringing restaurant-quality flavor right to your kitchen in minutes. It’s truly a delicious homemade soup that’s perfect for any busy day!
This recipe takes the fuss out of making a gourmet soup, making it super accessible for everyone, from kitchen newbies to seasoned cooks. With just a few simple ingredients and easy steps, you’ll create avelvety smooth soup that will impress your whole family. Whether you need a quick weeknight meal or something warm on a chilly evening, this soup delivers big flavor with minimal effort.1 Get ready for a new go-to recipe!
Why Your Family Will Love This Soup
This isn’t just any soup; it’s about creating cozy moments around the dinner table. This recipe stands out because it’s so versatile and loved by everyone.
- Rich, Velvety Cheese Sauce: Kids and adults alike adore this creamy base.
- Nutrient-Packed Broccoli: It’s subtly blended in, making it great for picky eaters!
- Quick to Make: Perfect for busy households.
- Easy to Adapt: Simple to adjust for vegetarian or gluten-free diets.
Every spoonful is a perfect blend of sharp cheese and fresh broccoli. It’s a recipe that turns mealtime into a warm, comforting experience that your family will ask for again and again.
What You’ll Need
Great soup starts with great ingredients. Here’s what you’ll need for a rich, creamy experience:
Best Cheese Choices:
- Sharp cheddar: Classic flavor and color.
- Gruyère: Smooth, nutty, melts beautifully.
- Monterey Jack: Super creamy and mild.
- Mild white cheddar: Gentle cheese flavor.
Broccoli Tips:
- Fresh usually offers better flavor and texture. Look for bright green, tight florets. Cut them small for even cooking.
- Frozen works too! No need to thaw, just add it straight to the pot.
Kitchen Tools:
- Large stock pot or Dutch oven
- Sharp knife and cutting board
- Immersion blender (or regular blender)
- Measuring cups and spoons
Step-by-Step Cooking Instructions
Making this soup is easier than you think!
- Sauté Aromatics: Melt 2 tablespoons unsalted butter in a large pot over medium heat.2 Add 1 small diced onion and cook until soft (about 5 minutes). Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Make Roux: Sprinkle ¼ cup all-purpose flour over the onion mixture. Stir constantly for 1-2 minutes to create a roux.
- Add Broth & Broccoli: Slowly pour in 4 cups chicken or vegetable broth, whisking constantly to prevent lumps. Bring to a gentle simmer. Add 4 cups chopped fresh broccoli florets.
- Simmer: Reduce heat to medium-low, cover, and simmer for 10-15 minutes, until the broccoli is tender.
- Add Cream & Cheese: Remove the pot from direct heat or lower the heat very low. Stir in 1 cup heavy cream. Gradually add 2 cups shredded sharp cheddar cheese (or your mix), stirring constantly until it’s fully melted and smooth. Don’t let it boil once the cheese is in!
- Season & Blend (Optional): Season with ½ teaspoon salt and ¼ teaspoon black pepper to taste. For a smoother soup, use an immersion blender to blend some or all of it.
- Serve: Ladle hot into bowls. Garnish with extra cheese, fresh herbs, or crispy bacon bits!
Pro Tip for Creamy Soup: Always keep the heat low when adding cheese and stir it in gradually to prevent it from curdling.
FAQs: Your Broccoli Cheese Soup Questions Answered!
Q: Can I use frozen broccoli?
A: Yes! Just add it directly to the simmering broth; no need to thaw.
Q: How do I stop the cheese from curdling?
A: Add the cheese slowly over very low heat, stirring constantly. You can even remove the pot from direct heat briefly before adding it.
Q: Can I make this soup dairy-free?
A: Yes! Use nutritional yeast or plant-based cheese, and cashew cream or unsweetened plant-based milk (like almond or soy) instead of dairy.
Q: What if my soup is too thin?
A: Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then whisk it into the simmering soup and let it cook for a few minutes. You can also puree a small amount of the cooked broccoli and stir it back in.
Q: How long does this soup last in the fridge?
A: In an airtight container, it stays fresh for 3-4 days.
Q: Can I freeze this soup?
A: Yes! For the best texture, freeze the soup base (broth, broccoli, roux) and add the cream and cheese when reheating. It can be frozen for up to 2 months.
Q: What kind of bread pairs well with this soup?
A: Crusty breads like sourdough baguette, garlic herb focaccia, or crispy ciabatta are fantastic for dipping!3
Recipe Card: Easy Broccoli Cheese Soup
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes
Ingredients:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups chopped fresh broccoli florets (about 1 lb)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese (or a mix)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Optional Garnishes:
- Extra shredded cheese
- Crispy bacon bits
- Chopped fresh chives or parsley
- Cracked black pepper
Instructions:
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add onion and sauté until soft (about 5 minutes). Stir in minced garlic and cook for 30 seconds until fragrant.
- Make Roux: Sprinkle flour over the onion and garlic. Stir constantly for 1-2 minutes to create a roux.
- Add Broth & Broccoli: Slowly pour in broth, whisking constantly to prevent lumps. Bring to a gentle simmer. Add chopped broccoli florets.
- Simmer: Reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until broccoli is tender.
- Add Cream & Cheese: Remove pot from direct heat or ensure heat is very low. Stir in heavy cream. Gradually add shredded cheese, stirring constantly until melted and smooth. Do not boil once cheese is added.
- Season & Blend (Optional): Season with salt and pepper. For a smoother soup, use an immersion blender to blend a portion or all of the soup.
- Serve: Serve hot, garnished as desired.
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-5 days.
Reheating: Reheat slowly on the stovetop over low heat, stirring often. Add a splash of milk or broth if needed.
Disclosure: This page contains content created with the help of AI tools, reviewed and edited by me. It may also include affiliate links, meaning I may earn a commission at no extra cost to you.
