This broccoli cheese soup is a warm hug in a bowl! It’s creamy, cheesy, and packed full of tender broccoli bits that make it super yummy.
You know what’s great? It’s so easy to whip up. Plus, I love dunking warm bread right into it—who doesn’t like a little cheesy goodness on the side? 🥖
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are essential for that vibrant color and healthy crunch. If fresh isn’t available, frozen florets work too; just adjust cooking time for tenderness.
Cheese: Sharp cheddar gives the best flavor. If you’re looking for something different, try Gruyère or a blend of your favorites! For a dairy-free option, use a vegan cheese substitute.
Chicken Broth: I love using chicken broth for richness, but vegetable broth is perfect for a vegetarian version. Homemade broth elevates this soup even more!
Milk: Whole milk makes it creamy, but you can use almond or oat milk for a lighter, dairy-free option. Half-and-half creates a deliciously rich texture, perfect for cozy meals.
How Do I Achieve the Right Texture When Pureeing the Soup?
Getting the right texture with this broccoli cheese soup is key! You don’t want it too smooth—keep some chunky pieces for a lovely bite.
- Use an immersion blender for easy control. Blend until slightly chunky.
- If you don’t have one, transfer portions to a standard blender, blend, then return to the pot.
- Start blending less, then adjust to your preferred smoothness. You want a nice balance of creamy soup and visible veggies!
How to Make Delicious Broccoli Cheese Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 1 cup whole milk or half-and-half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for color and mild flavor)
How Much Time Will You Need?
This delightful broccoli cheese soup will take about 30 minutes to prepare. You’ll spend about 10 minutes chopping and sautéing, then cooking the soup for another 15 to 20 minutes. It’s quick, comforting, and super easy to make, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot over medium heat, melt the butter. Once it’s melted, add the finely chopped onion and minced garlic. Sauté these for about 3 to 4 minutes, until the onion is soft and fragrant—your kitchen will start to smell amazing!
2. Making the Roux:
Sprinkle the flour over the sautéed onion and garlic mixture. Stir constantly for about 2 minutes to form a lightly browned roux. This step helps thicken the soup later on!
3. Adding the Broth:
Gradually whisk in your chicken or vegetable broth. Be sure to whisk out any lumps so it’s nice and smooth. Bring the mixture to a gentle boil while stirring, then reduce the heat to let it simmer.
4. Cooking the Broccoli:
Add the chopped broccoli florets to the pot. Cover and let it simmer for about 10 to 12 minutes, or until the broccoli is tender. You want it soft but still vibrant green!
5. Blending for Creaminess:
If you have an immersion blender, this is the time to use it! Partially puree the soup to your desired level of creaminess, making sure to leave some broccoli chunks for texture. If you don’t have an immersion blender, you can carefully transfer portions to a regular blender, blend, then return to the pot.
6. Adding Dairy and Cheese:
Lower the heat and stir in the milk (or half-and-half) and the shredded cheddar cheese. Keep stirring until everything is melted and creamy. Be careful not to let the soup boil after adding the cheese to prevent curdling—nobody wants a grainy soup!
7. Seasoning the Soup:
Now, season with salt, black pepper, and paprika if using. Stir well and taste; adjust the seasonings as needed for your perfect flavor.
8. Serving:
Serve hot, garnished with extra shredded cheddar cheese and a few small broccoli florets on top for that nice presentation. This soup pairs beautifully with crusty bread for dipping, so don’t forget to grab a slice!
Enjoy your creamy, cheesy broccoli soup that’s sure to warm your heart and satisfy your taste buds!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just thaw it first or add it directly to the soup, but remember to cook it for a few extra minutes until tender. Frozen broccoli is pre-blanched, so it will cook more quickly.
How Can I Make This Recipe Dairy-Free?
To make this soup dairy-free, simply substitute the whole milk and cheddar cheese with your favorite plant-based milk (like almond or oat milk) and a dairy-free cheese alternative. Coconut milk also adds a nice creaminess!
How Long Do Leftovers Last?
Leftover broccoli cheese soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Add Other Vegetables to This Soup?
Absolutely! Feel free to mix in other vegetables like carrots, cauliflower, or even some spinach for extra nutrition. Just adjust cooking times to ensure everything is tender before blending.