If you’re craving a comforting, velvety bowl of goodness that combines vibrant green broccoli with melty cheese, you’ve just found your new favorite: the Creamy Broccoli Cheese Soup Recipe. This soup is pure magic in a pot, effortlessly blending tender broccoli florets with sharp cheddar cheese and a luscious cream base. It’s cozy, rich, and perfect for chilly days or anytime you want to feel wrapped in a warm, cheesy hug. Plus, it’s so straightforward to make that you’ll wonder why you haven’t tried it sooner!
Ingredients You’ll Need
Getting started with this Creamy Broccoli Cheese Soup Recipe is a breeze thanks to simple, accessible ingredients. Each one plays a key role in building that rich texture, mouthwatering flavor, and the beautiful color that makes this soup so inviting.
- Fresh broccoli florets: The star of the show, offering earthiness and a wonderful green hue.
- Chopped onion: Adds sweetness and depth when sautéed.
- Minced garlic: Gives a subtle punch of flavor without overwhelming the soup.
- Chicken or vegetable broth: Forms the flavorful liquid base that brings everything together.
- Heavy cream: Introduces richness and creaminess for that indulgent texture.
- Butter: Used for sautéing the aromatics and enriching the roux.
- All-purpose flour: Thickens the soup so it’s perfectly hearty.
- Shredded sharp cheddar cheese: Brings a tangy, melty cheesiness that defines this soup.
- Salt and pepper: Essential seasonings to enhance all flavors.
- Paprika (optional): Adds a hint of warmth and color tint.
- Croutons for garnish (optional): Provide a delightful crunch contrast when serving.
How to Make Creamy Broccoli Cheese Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a large pot over medium heat. Once it’s nice and melted, toss in your chopped onions. Let them cook gently for about five minutes until they’re soft and inviting. Then, add the minced garlic and stir for another minute, letting those aromas fill your kitchen. This step creates the flavorful foundation for the soup.
Step 2: Make the Roux
Next, sprinkle the all-purpose flour over your softened onions and garlic. Stir consistently for one to two minutes. This cooks out the raw taste of the flour and begins thickening your soup, ensuring it will have that signature smooth, creamy texture we all adore.
Step 3: Add the Broth
Now gradually pour in your chicken or vegetable broth, stirring constantly so that the mixture stays smooth. Increase the heat just enough to bring everything to a gentle boil. The broth will soak into your roux, thickening up beautifully while infusing more flavor.
Step 4: Cook the Broccoli
Once your soup is bubbling lightly, add the fresh broccoli florets. Lower the heat to a simmer and let the broccoli cook for about 10 to 15 minutes until it becomes tender but still bright green. It’s essential to get the broccoli just right for that perfect balance between soft and slightly crisp.
Step 5: Blend the Soup
Here’s where the magic happens – using an immersion blender, puree your soup until it reaches your desired consistency. If you love a chunky texture, blend only half of the soup and leave the rest in lovely little bites of broccoli. This step makes the soup irresistibly smooth and creamy or pleasantly varied in texture, depending on your preference.
Step 6: Add Cream and Cheese
Stir in the heavy cream and shredded cheddar cheese gently until the cheese melts into luscious threads throughout the soup. Season it to taste with salt, pepper, and if you like, a pinch of paprika for that subtle smoky hint. This finishing touch brings the soup to life with vibrant flavors and a cozy richness.
Step 7: Serve and Enjoy
Pour the soup into bowls, top with crunchy croutons if you want that satisfying crunch, and prepare to delight in each spoonful of this creamy, cheesy, broccoliful masterpiece.
How to Serve Creamy Broccoli Cheese Soup Recipe
Garnishes
A sprinkle of crunchy croutons or even a dash of extra shredded cheddar on top will add texture and make every bite exciting. Freshly cracked black pepper or a drizzle of olive oil can also elevate your soup visually and flavor-wise.
Side Dishes
Pair this soup with rustic bread, a crisp green salad, or warm grilled cheese sandwiches for a complete meal that feels both indulgent and balanced. The soup’s richness pairs especially well with lighter, fresh sides to keep the meal from feeling too heavy.
Creative Ways to Present
Serve the soup in a hollowed-out bread bowl for an all-in-one edible dish, or garnish with herbs like chives or parsley to add fresh color. You could also swirl in a little pesto or hot sauce for an unexpected twist that makes the soup uniquely yours.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Broccoli Cheese Soup Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before storing to maintain the best texture and flavor.
Freezing
This soup freezes well if you’d like to prepare in advance. Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Note that the texture might change slightly upon thawing, but a good stir will bring it back together beautifully.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking or burning. You may want to add a splash of broth or cream as it warms to refresh its creamy consistency perfectly.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian version without sacrificing any flavor.
Is there a way to make the soup dairy-free?
Yes, substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use a plant-based cheese or omit the cheese entirely for a lighter version. Keep in mind the flavor and texture will vary slightly.
Can I use frozen broccoli instead of fresh?
Frozen broccoli works just fine in this Creamy Broccoli Cheese Soup Recipe. Just add it directly during the cooking step and cook until tender. It’s a convenient option when fresh isn’t available.
What cheese works best in this recipe?
Sharp cheddar is classic for its pungent, tangy profile, but you can mix in other cheeses like Monterey Jack or Gruyere for a more complex flavor. Just make sure to use good melting cheeses for that perfect creamy consistency.
How thick should the soup be?
This soup should be rich and creamy but still spoonable, not too thick or too watery. Adjust thickness by controlling the amount of flour or by adding more broth or cream during cooking or reheating.
Final Thoughts
There’s something so comforting about a bowl of homemade soup that warms you from the inside out, and this Creamy Broccoli Cheese Soup Recipe delivers exactly that in spades. It’s simple enough for a weekday dinner, yet special enough to impress guests. I encourage you to try it soon and savor that perfect harmony of fresh broccoli and gooey cheese that feels like a cozy embrace in every spoonful.
Print
Creamy Broccoli Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Broccoli Cheese Soup is a comforting and hearty bowl of warmth made with fresh broccoli florets, sautéed onions and garlic, rich chicken or vegetable broth, heavy cream, and sharp cheddar cheese. Perfect for a cozy meal, this velvety soup blends tender broccoli with a cheesy, creamy base, topped optionally with paprika and croutons for added flavor and texture.
Ingredients
Vegetables
- 4 cups fresh broccoli florets
- 1 cup chopped onion
- 2 cloves garlic, minced
Liquid and Dairy
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
Thickening and Cheese
- 1/4 cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
Seasoning and Garnish
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- Croutons for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute, stirring to release aromas.
- Make the Roux: Sprinkle the all-purpose flour into the pot with the sautéed vegetables. Stir constantly and cook for about 1-2 minutes to cook out the raw flour taste and create a roux that will thicken the soup.
- Add the Broth: Slowly pour in the chicken or vegetable broth while stirring continuously to avoid lumps. Increase the heat and bring the mixture to a gentle boil, which activates the thickening process.
- Cook the Broccoli: Add the fresh broccoli florets to the boiling soup. Reduce the heat to a gentle simmer and cook for 10-15 minutes, or until the broccoli is tender and easily pierced with a fork.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup and stir the blended and unblended portions together.
- Add Cream and Cheese: Stir in the heavy cream followed by the shredded sharp cheddar cheese. Mix well until the cheese melts completely into the soup. Season with salt, pepper, and optional paprika to taste. Adjust seasoning as needed to balance flavors.
- Serve and Enjoy: Ladle the hot soup into bowls and garnish with croutons if desired. Serve immediately for the best flavor and texture experience.
Notes
- Use vegetable broth to make this recipe vegetarian friendly.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Fresh broccoli gives the best flavor, but frozen broccoli can be used in a pinch.
- Be careful when blending hot soup; hold the blender steady and avoid splashing for safety.
- Add croutons or crispy bacon bits as garnish for extra texture and flavor.
- Leftovers can be refrigerated for 3-4 days and reheated gently on the stovetop.
