why make this recipe
This soup is warm, creamy, and simple to make. It gives you a lot of flavor with easy steps. Serve it on a cold day or when you want a quick, filling meal. It also pairs well with a stir-fry or a sandwich, like a simple beef and broccoli on the side.
introduction
Broccoli Cheese Soup is a classic, cheesy soup that uses fresh broccoli and sharp cheddar. The soup is creamy but not hard to cook. You can make it on the stove in one pot. If you like other comfort soups, try a warm bowl after a long day like a chicken noodle soup.
how to make Broccoli Cheese Soup Recipe
Make the soup in a pot on the stove. Cook the onion, add garlic and flour, then slowly add milk and broth. Add broccoli and cook until tender. Finish with cream and cheese. Stir until the cheese melts and the soup is smooth.
Ingredients :
- 6 Tbsp butter, cut into 1 Tbsp pieces
- 1 cup finely chopped yellow onion
- 1 large clove garlic, finely minced
- 1/4 cup + 3 tbsp all-purpose flour
- 3 1/4 cups low-fat milk, then more to thin if desired
- 1 (14.5 oz) can low-sodium chicken broth
- 1/2 cup heavy cream
- 3 cups (packed) finely chopped fresh broccoli florets
- 10 oz (2 1/2 cups) sharp cheddar cheese or extra sharp cheddar cheese, plus more for serving
- 1 oz (1/3 cup) finely shredded Parmesan cheese
- salt and freshly ground black pepper, to taste
Directions :
- Melt butter in pot over medium-high heat.
- Add in onions and cook, stirring frequently until nearly soft, about 4 – 5 minutes.
- Add in garlic and flour, and cook for about 1 minute, stirring constantly.
- While whisking, slowly pour in milk then chicken broth.
- Stir in broccoli.
- Cook stirring constantly until mixture begins to thicken. Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 – 8 minutes.
- Remove from heat. Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted.
- Season with salt and pepper to taste. Serve warm with more cheddar if desired.
how to serve Broccoli Cheese Soup Recipe
Serve the soup hot in bowls. Add extra shredded cheddar on top. Offer crusty bread, crackers, or a green salad on the side. A small spoon of cream or a sprinkle of black pepper makes it look nice.
how to store Broccoli Cheese Soup Recipe
Cool the soup to room temperature before storing. Put it in airtight containers and refrigerate for up to 3–4 days. To freeze, place in freezer-safe containers and freeze up to 2 months. Thaw in the fridge overnight. Reheat gently on low heat and stir often. Add a little milk if the soup is too thick after reheating.
tips to make Broccoli Cheese Soup Recipe
- Chop the broccoli small so it cooks fast and blends well.
- Use sharp cheddar for more flavor.
- Keep heat low when adding cheese so it melts smooth and does not get grainy.
- Stir often to prevent sticking and burning.
- If the soup is too thick, add a bit more milk until you like the texture.
variation (if any)
- Make it vegetarian: use vegetable broth instead of chicken broth.
- Add cooked bacon or ham for extra flavor.
- Swap in Gruyère or Monterey Jack for a different cheese taste.
- Add cooked potato or cauliflower for extra body.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Use the same amount, but cook a little longer if needed until it is tender.
Q: Can I make this without heavy cream?
A: Yes. You can skip the heavy cream and add a bit more milk. The soup will be less rich but still tasty.
Q: How do I fix a lumpy soup after adding cheese?
A: Remove from heat and stir constantly until smooth. If needed, add a splash of warm milk and whisk.
Q: Can I blend the soup for a smooth texture?
A: Yes. Use an immersion blender or transfer to a blender. Blend until you reach the texture you want.
Q: Is this recipe good for kids?
A: Yes. Kids often like the mild cheese flavor and soft broccoli.
Conclusion
If you want another take on broccoli and cheese soup or more ideas, see this Broccoli Cheddar Soup Recipe – Love and Lemons for a fresh twist and serving ideas.
Broccoli Cheese Soup
Ingredients
Method
- Melt butter in a pot over medium-high heat.
- Add in onions and cook, stirring frequently until nearly soft, about 4 - 5 minutes.
- Add in garlic and flour, and cook for about 1 minute, stirring constantly.
- While whisking, slowly pour in milk then chicken broth.
- Stir in broccoli.
- Cook stirring constantly until the mixture begins to thicken. Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 - 8 minutes.
- Remove from heat. Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted.
- Season with salt and pepper to taste.
- Serve the soup hot in bowls with extra shredded cheddar on top.
- Offer crusty bread, crackers, or a green salad on the side.
- A small spoon of cream or a sprinkle of black pepper makes it look nice.