Broccoli Cheese Soup Recipe: A Cozy and Delicious Comfort Food

ByEmma

When the weather gets chilly or you’re craving a comforting bowl of soup, broccoli cheese soup is the perfect choice. This rich, creamy soup combines the goodness of broccoli with the indulgence of melted cheese, making it a crowd-pleaser for family dinners or lunch gatherings. Here’s an easy-to-follow recipe that will have you enjoying this soup in no time!

Ingredients You’ll Need

Before diving into the cooking process, make sure you have the following ingredients:

  • 4 cups broccoli florets (fresh or frozen)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 tablespoon olive oil
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ½ teaspoon dried thyme (optional, for extra flavor)
  • 1 tablespoon butter

Pro Tip: Sharp cheddar cheese adds a deeper, richer flavor to the soup. If you prefer a milder taste, you can substitute with mild cheddar or mozzarella.

Instructions

1. Prepare the Broccoli

Start by steaming or blanching your broccoli until it’s tender but still vibrant green. You can do this by placing the florets in a pot with boiling water for about 4-5 minutes. Once done, drain the water and set the broccoli aside.

2. Cook the Base

In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and garlic. Sauté for 3-4 minutes, or until they become soft and fragrant. This will create a flavorful base for the soup.

3. Make the Roux

Add the butter to the pot and let it melt. Then, sprinkle in the flour and whisk constantly to combine. This will form a roux, which thickens the soup. Cook for 2-3 minutes until the mixture turns a light golden brown, but be careful not to burn it.

4. Add Liquids

Slowly pour in the broth, followed by the milk and heavy cream. Stir continuously to make sure the mixture stays smooth and creamy. Bring to a simmer and let it cook for about 5-7 minutes to thicken.

Pro Tip: Low-sodium broth is a great option to control the saltiness of your soup. You can always adjust the salt at the end if needed.

5. Add Broccoli and Cheese

Add the cooked broccoli to the pot. Then, stir in the shredded cheddar cheese and mix until it’s melted and fully incorporated into the soup.

6. Season and Serve

Taste your soup and add salt, pepper, and thyme (if using) to your liking. Let the soup simmer for another 5 minutes, stirring occasionally, to allow the flavors to meld together.

Once it’s ready, serve it up hot in bowls, and enjoy!

Pro Tips for the Perfect Broccoli Cheese Soup

  • For extra creaminess, add a little more heavy cream or even a splash of cream cheese.
  • Use a hand blender to purée some of the soup if you prefer a smoother texture. Blend just half of it for a creamy base with chunks of broccoli remaining.
  • Make it a meal: Add cooked chicken or bacon for a protein-packed variation.
  • Leftovers? This soup stores wonderfully in the fridge for 3-4 days, and it also freezes well for up to 3 months. Just reheat gently on the stovetop.

Serving Suggestions

This broccoli cheese soup pairs beautifully with a slice of crusty bread or a light side salad. For a little extra flavor, sprinkle some additional shredded cheese on top just before serving.

Enjoy your bowl of creamy, cheesy goodness — perfect for a chilly day or a cozy meal any time of year!

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