Broccoli Cheese Soup Recipe

Introduction

Broccoli Cheese Soup is a comforting classic that’s creamy, cheesy, and packed with fresh broccoli. Perfect for chilly days or when you need a hearty, satisfying meal in a bowl.

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 chopped onion and sauté for 5 minutes until the onions are soft.
2. Step 2: Add the shredded carrots and minced garlic, cooking for another 2 minutes until fragrant.
3. Step 3: Stir in the flour and cook for 2 to 3 minutes to form a roux.
4. Step 4: Whisk in the chicken stock and half and half, stirring until the mixture is smooth.
5. Step 5: Add the chopped broccoli, salt, black pepper, and nutmeg. Bring to a simmer and cook for about 10 minutes, until the broccoli is tender.
6. Step 6: Carefully remove about half of the soup and blend it until smooth, then pour it back into the pot. This step is optional but helps create a creamier texture.
7. Step 7: Stir in the sharp cheddar cheese until melted and fully incorporated. Serve immediately.

Tips & Variations

• For a vegetarian version, substitute vegetable stock for chicken stock.
• Use a hand blender for easy blending right in the pot.
• Add a pinch of cayenne pepper or smoked paprika for a subtle kick.
• Swap half and half for heavy cream if you prefer a richer soup.

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 occasionally to prevent scorching. If the soup thickens too much after cooling, add a splash of milk or broth while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare it a day in advance and reheat before serving. Just keep it refrigerated and add a bit of liquid when reheating if needed.

Can I freeze Broccoli Cheese Soup?

It’s best to avoid freezing due to the dairy content, which can separate and become grainy. If freezing is necessary, do so before adding cheese and stir in cheese after thawing and reheating.

Broccoli Cheese Soup Recipe

---

★★★★★

4.7 from 50 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

A comforting and creamy Broccoli Cheese Soup made with fresh broccoli florets, sharp cheddar cheese, and a rich blend of butter, garlic, and half and half. This hearty soup features a smooth texture achieved by blending half of the mixture, offering the perfect balance of chunky and creamy with a subtle hint of nutmeg.

---

Ingredients

Scale 1x2x3x

Soup Base

• 4 Tablespoons butter
• 1 cup onion, finely chopped
• 1 cup shredded carrots
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour

Liquids

• 2 cups chicken stock
• 2 cups half and half

Vegetables & Seasoning

• 4 cups broccoli florets, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Cheese

• 1 1/2 cups sharp cheddar cheese, shredded

---

Instructions

1. Sauté Aromatics: Melt butter in a large stock pot over medium heat. Add finely chopped onion and sauté for 5 minutes until onions become soft and translucent, enhancing the soup’s flavor base.
2. Add Carrots and Garlic: Stir in shredded carrots and minced garlic. Cook for an additional 2 minutes until fragrant, ensuring the garlic does not brown to maintain its delicate taste.
3. Make Roux: Sprinkle the all-purpose flour over the vegetables and cook while stirring continuously for 2-3 minutes. This step thickens the soup and removes the raw flour taste.
4. Incorporate Liquids: Gradually whisk in the chicken stock and half and half until the mixture is smooth and free of lumps, creating a creamy soup base.
5. Simmer Vegetables: Add the chopped broccoli florets along with salt, black pepper, and nutmeg. Bring the soup to a gentle simmer and cook for 10 minutes or until the broccoli is tender but still bright green.
6. Blend for Texture: Carefully transfer about half of the soup to a blender and blend until smooth. Return the pureed soup to the pot and stir well to combine. This step is optional but gives the soup a creamy texture while retaining some broccoli pieces.
7. Add Cheese and Serve: Stir in the shredded sharp cheddar cheese until fully melted and incorporated. Serve the soup immediately while hot for the best flavor and texture experience.

Notes

• Blending half of the soup is optional but recommended for a creamy texture with some chunkiness.
• Use freshly shredded sharp cheddar cheese rather than pre-shredded for better melting and flavor.
• Adjust seasoning to taste, especially salt and pepper.
• For a vegetarian version, substitute chicken stock with vegetable broth.
• This soup freezes well; cool completely before freezing and reheat gently on stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: broccoli cheese soup, creamy broccoli soup, cheddar soup, vegetable soup, comfort food, stovetop soup