Broccoli cheese soup warms not only the stomach but also the soul. This creamy and delightful dish combines the vibrant flavors of broccoli with the rich, melting goodness of cheese. It’s a delightful treat for anyone who appreciates the marriage of health and indulgence, making it a perfect choice for family dinners, comforting lunches, or even as an impressive starter for a gathering. As you dive into this recipe, you’ll discover how simple ingredients can create a dish that feels both homey and gourmet.
Why We Love This Broccoli Cheese Soup Recipe
There are many reasons to adore this broccoli cheese soup. Its creamy texture and cheesy flavor create a satisfying experience that can make even the pickiest eaters love their veggies. Whether you’re a lifelong fan or just discovering broccoli in a new light, this dish is approachable and comforting. Plus, it comes together quickly and easily, making it an ideal choice for busy weeknights or cozy weekends at home. The heartiness from the potatoes and the freshness from the broccoli create a balance that’s delightful, ensuring that each spoonful is fulfilling and memorable.
Ingredients for Broccoli Cheese Soup
Creating this comforting soup is straightforward as you mostly need fresh vegetables, quality cheese, and a few pantry staples. Here’s what you’ll need:
- 3 cups low sodium vegetable broth
- 1 cup grated carrot (about 1-2 medium carrots)
- 1 cup finely diced celery (about 2 ribs of celery)
- 2 small/medium potatoes, grated (ideally Yukon Gold or Russet)
- 4 1/2 cups chopped broccoli (about 3 small heads of broccoli)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 5 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 2 cups half and half
- 1 1/2 cups whole milk
- Salt and pepper to taste
- 3 cups shredded cheddar cheese
How to Make Broccoli Cheese Soup
To whip up this delightful broccoli cheese soup, follow these straightforward steps that ensure a delicious outcome:
Prepare the Vegetables: Start by washing and grating or chopping all your vegetables. Grate the carrots and potatoes, and finely chop the onion, celery, and broccoli. This prep work sets you up for a smooth cooking process.
Cook the Base: In a large soup pot over medium heat, pour in the low-sodium vegetable broth and add the grated carrots, diced celery, and grated potatoes. Cover the pot and bring this mixture to a boil. Once boiling, reduce the heat and let it simmer for about 3 to 5 minutes until the vegetables are tender.
Add the Broccoli: Next, introduce the chopped broccoli to the pot, simmering for an additional minute or two just until it begins to brighten in color. This step helps preserve its fresh flavor and crunch.
Sauté the Onion: In a separate skillet, heat 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until it turns tender and lightly browned. Once ready, stir this into your pot of mixed vegetables.
Make the Roux: In the same skillet, melt the remaining 4 tablespoons of butter. As it melts, whisk in 1/4 cup of flour, stirring it to create a roux. This mixture will thicken your soup beautifully. Gradually pour in the half and half and milk, one cup at a time, stirring constantly until the mixture is thickened, smooth, and bubbly. Season this roux with salt and pepper.
Combine and Heat: Slowly pour the roux into the pot of cooked vegetables, stirring to combine everything. Allow this mixture to cook for an additional 2 minutes to help meld those delicious flavors.
Add the Cheese: Finally, remove the pot from the heat and stir in the shredded cheddar cheese. Keep stirring until the cheese is fully melted and smoothly integrated into your creamy soup. Don’t hesitate to taste, adding more salt or pepper as needed.
Now you have a luscious, velvety broccoli cheese soup that’s ready to serve!
How to Serve Broccoli Cheese Soup
Serving your broccoli cheese soup is as simple as it is enjoyable. Pour the warm soup into bowls and consider garnishing it with a sprinkle of extra cheddar cheese or a few fresh broccoli florets for a splash of color. You can also serve it with crusty bread or crackers for added texture and flavor. For a more sophisticated twist, drizzle a bit of olive oil or sprinkle some fresh herbs on top. This elevates the presentation and enhances the rustic charm of your meal.
Expert Tips: Broccoli Cheese Soup
Choose Quality Cheese: Opt for a good quality cheddar cheese for a rich and flavorful soup. Sharp cheddar will provide a more intense cheese flavor, while mild cheddar will be creamier.
Grate, Don’t Chop: Grating the potatoes and carrots helps them cook faster and blend more smoothly into the soup, preventing any chunky textures.
Consistency Matters: If you prefer a thicker soup, you might want to add an extra tablespoon of flour to your roux or allow the soup to simmer longer to reduce liquid. Conversely, if you want it lighter, adjust the quantity of milk and broth.
Experiment with Seasonings: Feel free to explore additional seasonings like garlic powder, onion powder, or even a pinch of nutmeg to enhance the flavors further.
Blend for Smoothness: If you enjoy an ultra-smooth texture, consider blending the soup with an immersion blender after adding the cheese. This step is perfect if you want a creamy consistency throughout.
How to Store Broccoli Cheese Soup
Storing leftover broccoli cheese soup is effortless. Let it cool to room temperature before transferring it to airtight containers. Place the containers in the refrigerator, where it will stay good for about 3 days. If you want to keep it longer, you can freeze extras for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge before reheating it on the stove or in the microwave. Remember to stir well and add a splash of milk if the soup has thickened too much after freezing.
Variation of Broccoli Cheese Soup
Although the classic version holds a special place in many hearts, there are plenty of ways to tweak the recipe. Here are a few variations:
Add Protein: Incorporate shredded rotisserie chicken or cooked quinoa into the soup for a heartier meal that packs added protein.
Experiment with Cheeses: Try mixing different types of cheese like gouda, Monterey jack, or even a smoky cheese for a unique flavor experience.
Make it Vegan: Substitute the dairy with plant-based alternatives. Use almond milk, coconut cream, and vegan cheese to create a comforting vegan version of this soup.
Hearty Additions: Throw in some cooked rice or other grains like barley or farro for texture, transforming this soup into a more filling dish.
FAQ about Broccoli Cheese Soup
What is broccoli cheese soup?
Broccoli cheese soup is a delicious and creamy soup made primarily with broccoli, cheese, and various vegetables. It is known for its rich flavor and soothing qualities, making it a popular dish during colder months.
Can I freeze broccoli cheese soup?
Yes, you can freeze broccoli cheese soup. Just be sure to let it cool completely, then pour it into airtight containers before freezing. When you’re ready to enjoy it, thaw it overnight in the refrigerator.
How can I make broccoli cheese soup healthier?
To make this soup healthier, consider using low-fat milk instead of whole milk, introducing more vegetables, or reducing the amount of cheese used. Experimenting with spices instead of relying solely on cheese for flavor is another great way to lighten the recipe.
Broccoli Cheese Soup
Ingredients
- 3 cups low sodium vegetable broth
- 1 cup grated carrot (about 1-2 medium carrots)
- 1 cup finely diced celery (about 2 ribs)
- 2 small/medium potatoes, grated (Yukon Gold or Russet)
- 4 1/2 cups chopped broccoli (about 3 small heads)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 5 Tbsp butter, divided
- 1/4 cup all-purpose flour
- 2 cups half and half
- 1 1/2 cups whole milk
- to taste salt and pepper
- 3 cups shredded cheddar cheese
Instructions
- Wash and grate or chop all your vegetables: carrots, potatoes, onion, celery, and broccoli.
- In a large soup pot over medium heat, pour in the vegetable broth and add grated carrots, diced celery, and grated potatoes. Cover and bring to a boil, then reduce heat and simmer for 3-5 minutes until vegetables are tender.
- Add chopped broccoli and simmer for an additional 1-2 minutes until bright in color.
- In a separate skillet, melt 1 tablespoon of butter over medium heat. Add chopped onion and sauté until tender and lightly browned.
- Stir the sautéed onion into the pot of vegetables.
- In the same skillet, melt the remaining 4 tablespoons of butter. Whisk in the flour to create a roux, then gradually add half and half and milk, stirring constantly until thickened and bubbly.
- Pour the roux into the pot of cooked vegetables and stir to combine. Cook for an additional 2 minutes.
- Remove from heat and stir in the shredded cheddar cheese until fully melted. Adjust seasoning with salt and pepper as needed.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!