This Broccoli Cheese Soup is creamy, cheesy, and full of bright green broccoli. It’s like a warm hug in a bowl, perfect for cozy nights!
You might find it hard to resist sneaking extra spoonfuls of this yummy soup. I always serve it with crusty bread for dipping—trust me, it’s the best combo!
Ingredients & Substitutions
Broccoli: Fresh broccoli is key for brightness and flavor. If fresh isn’t available, frozen florets work in a pinch—just thaw and drain before use.
Butter: Unsalted butter gives you control over the saltiness. If you’re in a hurry or want a healthier option, you can use olive oil instead.
Onion: I love using yellow onion for its sweetness, but if you prefer a milder taste, try shallots or even green onions for a lighter touch.
Cheese: Sharp cheddar offers great flavor. If you’re a cheese lover, feel free to mix in Gruyère or Monterey Jack for added depth. Vegan cheese is a viable option too!
Half-and-half: This adds creaminess, but you can substitute with milk for a lighter version or use non-dairy milk to make it vegan. Just be mindful of the low-fat versions to avoid curdling.
How Do I Make the Perfect Roux?
The roux is a crucial step for thickening your soup and providing a smooth texture. It’s super simple, but a few pointers can help ensure success.
- Start by melting the butter on medium heat, and make sure it doesn’t brown. You want it just melted.
- Add the flour gradually, whisking continuously. This prevents lumps. Cooking it for about 2 minutes removes that raw flour taste.
- When whisking in the broth, go slow—this will ensure the mixture stays smooth. Stir and scrape the bottom of the pot to incorporate everything.
Following these steps will give you a velvety smooth base for your creamy Broccoli Cheese Soup! Enjoy cooking!
Delicious Broccoli Cheese Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets (about 1 medium head)
- 4 tablespoons unsalted butter
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half-and-half (or whole milk)
- 2 cups shredded sharp cheddar cheese
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- 1/4 teaspoon paprika (optional)
How Much Time Will You Need?
This Broccoli Cheese Soup takes about 15 minutes to prepare and 20-30 minutes to cook, making the total time around 45 minutes. You’ll enjoy every moment as your kitchen fills with delicious aromas!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion. Sauté until the onion is translucent and soft, taking about 4-5 minutes. Then, add the minced garlic and cook for an extra minute until it becomes fragrant.
2. Create the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Let it cook for about 2 minutes, stirring, to eliminate the raw flour taste while mixing well with the other ingredients.
3. Combine Broth and Cream:
Gradually whisk in the chicken or vegetable broth, smoothing out any lumps as you go. Then stir in the half-and-half, blending the mixture until it’s silky and well combined.
4. Add the Broccoli:
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Add the broccoli florets, dried thyme, and paprika, if you’re using it. Cover the pot and let it cook for 10-15 minutes, until the broccoli is tender but still vibrant green.
5. Blend for Texture:
If you prefer a smoother soup, use an immersion blender to blend about half of the soup until smooth, leaving the rest chunky with broccoli pieces. Alternatively, you can blend half in a stand blender and return it to the pot.
6. Melt the Cheese:
Remove the pot from heat and stir in the shredded cheddar cheese. Mix until it’s melted and the soup is creamy. Season with salt and black pepper to taste.
7. Serve and Enjoy:
Serve the soup hot, garnished with extra shredded cheddar cheese on top if you’d like. Pair it with some crusty bread for a cozy meal!
Enjoy your creamy, cheesy Broccoli Cheese Soup!
Can I Use Frozen Broccoli for This Recipe?
Absolutely! Frozen broccoli works well if fresh isn’t available. Just be sure to thaw and drain it before adding it to the soup to avoid excess moisture.
How Can I Make the Soup Thicker?
If you prefer a thicker soup, you can either use less broth or add more flour in the roux stage. Another option is to let the soup simmer for a longer time to reduce it further.
Can I Make This Recipe Ahead of Time?
Yes, you can! Make the soup ahead of time and refrigerate it for up to 3 days. Reheat gently on the stove, and if it thickens, add a splash of broth or milk to loosen it back up.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Just make sure to cool it completely before freezing!