If you’re craving something wonderfully comforting, creamy, and packed with vibrant green goodness, this Broccoli Cheese Soup Recipe is about to become your new best friend in the kitchen. It brings together tender broccoli florets, sharp cheddar cheese, and a touch of fragrant nutmeg in a silky, luscious broth that feels like a warm hug in a bowl. Perfect for chilly evenings or when you simply want to treat yourself to a homemade classic, this soup combines simplicity and soul in every spoonful.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, and each one plays an essential role in making your soup shine. From the hearty vegetables to the creamy dairy, these components create a balanced flavor and texture that’s simply irresistible.
- Butter: Adds richness and helps soften the onion for a flavorful base.
- Small onion (chopped): Provides a sweet, aromatic foundation for the soup.
- Garlic (minced): Brings depth and a slight kick to the overall flavor.
- All-purpose flour: Thickens the soup to a creamy perfection without heaviness.
- Vegetable or chicken broth: Forms the liquid body of the soup with added savory goodness.
- Whole milk or half-and-half: Creates the creamy texture that makes this soup so luxurious.
- Chopped broccoli florets: The star ingredient, offering both nutrition and that vibrant green color.
- Carrot (shredded or thinly sliced): Adds subtle sweetness and a touch of color.
- Shredded sharp cheddar cheese: Melts beautifully to give the soup its comforting cheesy richness.
- Salt and pepper: Essential to enhance and balance all the flavors.
- Pinch of ground nutmeg (optional): Adds a warm, slightly spicy hint that elevates the taste profile.
How to Make Broccoli Cheese Soup Recipe
Step 1: Preparing the Base
Start by melting butter in a large pot over medium heat; this will be the cozy canvas for your soup flavors. Add the chopped onion and cook it until it turns translucent and soft, about three to four minutes. Once your kitchen smells fragrant, stir in the minced garlic, letting it cook just long enough to release its aroma without burning.
Step 2: Creating the Roux
Next, sprinkle the all-purpose flour over the softened onions and garlic. Stir constantly to form a smooth paste, cooking it for a couple of minutes to get rid of any raw flour taste. This step is crucial because it thickens the soup, giving it that silky, indulgent texture we all love.
Step 3: Adding Liquids
Slowly whisk in the broth, making sure to blend it seamlessly with the roux. Then pour in the milk or half-and-half, stirring the mixture until it’s smooth and just about to simmer. This gentle heat will marry your ingredients together and prepare the soup for the vegetables.
Step 4: Cooking the Vegetables
Time to add the bright, fresh broccoli florets and sweet shredded carrot. Let these simmer gently for about 10 to 15 minutes until the veggies are tender but still maintain a little texture. The sight of those green and orange pops will brighten your pot and your mood.
Step 5: Melting in the Cheese
Turn the heat to low and slowly stir in the shredded sharp cheddar cheese. Stir carefully until the cheese melts fully and the soup becomes creamy and smooth. Season with salt, pepper, and a pinch of nutmeg if you’re feeling adventurous; this final touch takes the soup from delicious to unforgettable.
Step 6: Final Texture Touch
If you prefer a smoother soup, use an immersion blender to puree part of the soup right in the pot. Otherwise, leave it chunky to enjoy pieces of broccoli and carrot throughout each spoonful. Either way, you’ll be diving into spoonfuls of comfort in no time.
How to Serve Broccoli Cheese Soup Recipe
Garnishes
Elevate your bowl with a sprinkle of extra sharp cheddar cheese or a handful of crispy croutons for added crunch. Freshly chopped chives or a swirl of cream can add color and creaminess that make every bite feel special. A sprinkle of cracked black pepper on top gives a nice final flourish.
Side Dishes
This Broccoli Cheese Soup Recipe pairs wonderfully with a crusty baguette or buttery crackers, perfect for dipping into every creamy bite. A simple green salad or a slice of toasted garlic bread can round out the meal while keeping things light and fresh.
Creative Ways to Present
Serve the soup in little bread bowls for a rustic look that’s as fun as it is tasty. Or ladle it into pretty ceramic mugs for easy sipping. You can even experiment by topping it with crispy bacon bits or roasted nuts for extra texture and flavor surprises.
Make Ahead and Storage
Storing Leftovers
You can keep leftovers covered in the refrigerator for up to three days. Be sure to store the soup in an airtight container to preserve its fresh flavor and creamy consistency. When reheated, it almost tastes like it’s freshly made!
Freezing
This soup freezes well, making it a fantastic option for meal prep. Portion it into freezer-safe containers and keep it frozen for up to three months. Just remember that the texture might be slightly different upon thawing, so stir well after reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent the cheese from separating. You can add a splash of milk or broth if the soup appears too thick. Microwaving in short bursts with stirring in between also works great for a quick fix.
FAQs
Can I use a different type of cheese in this Broccoli Cheese Soup Recipe?
Absolutely! While sharp cheddar is classic, you can experiment with gouda, Monterey Jack, or even a creamy mozzarella for a twist—just keep in mind how each cheese melts and contributes to the soup’s flavor.
Is it possible to make this soup dairy-free?
Yes, you can substitute dairy milk with plant-based alternatives like almond or oat milk, and use vegan butter and cheese substitutes. The texture might change slightly, but it will still be delicious and comforting.
Can I add other vegetables to the soup?
Definitely! Cauliflower, potatoes, or even leeks can be great additions to your soup. Just adjust cooking times so everything becomes tender and beautifully melded in flavor.
Should I blend the soup completely or keep it chunky?
That’s totally up to your personal preference. Blending part or all of the soup creates a smooth consistency, while leaving it chunky lets you enjoy distinct bites of broccoli and carrot. Both ways are delicious!
How do I prevent the cheese from clumping when added to the soup?
Make sure the heat is low when adding the cheese, and stir slowly and thoroughly. Adding cheese too quickly or at very high temperature can cause it to separate or clump, so patience is key here.
Final Thoughts
This Broccoli Cheese Soup Recipe is more than just a meal—it’s a cozy, nourishing experience that’s perfect any time you need a little extra comfort. Simple ingredients come together beautifully to create a bowl full of warmth and flavor that feels like home. Trust me, once you make this soup, you’re going to want to keep it on your regular rotation. So grab your pot and some cheddar—your taste buds are in for a treat!
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Broccoli Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy Broccoli Cheese Soup made with tender broccoli florets, shredded carrots, sharp cheddar cheese, and a flavorful blend of onion and garlic simmered in a smooth broth and milk base. This hearty soup is perfect for a cozy meal and can be customized to be vegetarian or gluten-free.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable or chicken broth
- 2 cups whole milk or half-and-half
- 3 cups chopped broccoli florets
- 1 carrot, shredded or thinly sliced
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- Pinch of ground nutmeg (optional)
Instructions
- Sauté onions and garlic: In a large pot over medium heat, melt the butter. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds to release aroma.
- Make the roux: Sprinkle the flour over the onions and garlic, stirring continuously to form a paste. Cook this mixture for 1–2 minutes to eliminate the raw flour taste while thickening the base.
- Add liquids and simmer: Gradually whisk in the broth followed by the milk, stirring until smooth. Bring the mixture to a gentle simmer to allow it to thicken slightly.
- Cook the vegetables: Add the chopped broccoli florets and shredded carrot to the pot. Let them cook for 10–15 minutes until tender but still vibrant in color.
- Melt in cheese and season: Reduce the heat to low. Slowly stir in the shredded sharp cheddar cheese until it is completely melted and the soup is smooth. Season with salt, pepper, and an optional pinch of ground nutmeg for warmth.
- Blend if desired: For a smoother texture, use an immersion blender to blend part or all of the soup according to your preference. Alternatively, serve it chunky for more texture.
- Serve: Serve the warm soup immediately with crusty bread or crackers for a satisfying meal.
Notes
- Use freshly shredded cheddar cheese for better melting and flavor.
- Make this soup vegetarian by opting for vegetable broth instead of chicken broth.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Adding a pinch of nutmeg is optional but adds nice warmth and depth.
