Broccoli Cheese Soup

Broccoli Cheese Soup is a warm, creamy bowl of comfort. This soup blends tender broccoli and sharp cheddar in a smooth, cheesy broth. People love it for its rich flavor and easy feel. Make it on a chilly night. It also works well for a quick lunch. If you like casseroles, try a baked option like broccoli cheese casserole for another way to enjoy the flavors.

Why make this recipe

This recipe is simple and beginner friendly. You use common ingredients. It cooks in one pot. That saves time and pans. It costs little and feeds the family. Homemade soup tastes fresher than store-bought. You can control the salt and cream. You can also stretch the meal with bread or a salad. For a fuller plate, pair it with a quick stir-fry such as beef and broccoli stir-fry.

What makes Broccoli Cheese Soup special

The soup marries soft broccoli with melty cheddar. The texture is creamy but not heavy. The cheese gives a deep, comforting flavor. Fresh broccoli adds a bright, green note. You get both comfort and a vegetable in one bowl. This homemade version avoids preservatives. It also warms the house and feels like home. The rich cheese taste pairs well with many comfort dishes, like a fun cheeseburger quesadilla.

Is Broccoli Cheese Soup healthy

This soup can fit a balanced meal. Broccoli adds fiber and vitamins. Making it at home lets you use real ingredients. Heavy cream adds richness and calories, so use it in moderation. You can control salt and portion size. Serve it with a salad or whole grain bread for a fuller, balanced plate. I do not give medical advice, but simple swaps like lower-fat milk can reduce calories.

How to make Broccoli Cheese Soup

The method is easy. You build a simple roux with butter and flour. Then you add broth to form the soup base. Broccoli cooks in the broth until tender. Finally, you lower the heat and melt in cream and cheese. It takes low to medium heat and a little stirring. Total time is about 30 minutes. The skill level is low. It is a good recipe for beginners.

Ingredients

• 2 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Directions

1. Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until soft.
2. Stir in the flour and cook for 1–2 minutes to make a roux.
3. Slowly add the broth while stirring. Keep stirring until the mixture thickens.
4. Add the broccoli to the pot. Simmer until the broccoli is tender, about 10 minutes.
5. Turn the heat low. Stir in the heavy cream and then the shredded cheddar. Cook until the cheese melts.
6. Taste and season with salt and pepper. Adjust as needed.
7. Serve the soup hot.

How to serve Broccoli Cheese Soup

Serve this soup in deep bowls. Top with extra shredded cheddar or a little black pepper. Add a sprinkle of paprika for color. Offer crusty bread or garlic toast on the side. A simple green salad balances the richness. For a brunch spread, include savory bites like ham and cheese egg muffins. The soup also works as a starter for a larger meal.

 

Best occasions to make Broccoli Cheese Soup

Make it on weeknights when you need something quick. It works well for casual family dinners. Bring it to a potluck in a slow cooker. Serve it at a cozy weekend lunch. It also fits light holiday menus as a starter. Pair it with sweet muffins like blueberry cream cheese muffins for a brunch or tea-time table.

How to store Broccoli Cheese Soup

Let the soup cool to room temperature first. Then store in airtight containers. Keep in the fridge for up to 3–4 days. For longer storage, freeze in meal-sized portions. Freeze up to 2 months for best quality. Thaw overnight in the fridge before reheating.

Can you make Broccoli Cheese Soup ahead of time

Yes. Make the soup a day ahead and chill it. Reheat gently on low heat. Add a splash of broth or cream if it thickens too much. You can also cook the broccoli a little less if you plan to reheat, to keep the texture fresh.

Tips to make Broccoli Cheese Soup

• Use sharp cheddar for strong flavor.
• Grate your own cheese for smoother melting.
• Stir constantly when adding broth to avoid lumps.
• Keep heat low when you add cheese. High heat can make it grainy.
• If too thick, thin with a little extra broth or milk.

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Variation

• Swap heavy cream for half-and-half to cut calories.
• Use a mix of cheddar and Gruyère for a deeper flavor.
• Add cooked bacon bits for a smoky touch.
• Stir in cooked rice or small pasta for a heartier bowl.
• Use low-sodium broth to control salt.

FAQs

Q: Can I use frozen broccoli?

A: Yes. Frozen broccoli works. Add it straight to the pot and cook until tender.

Q: How long will Broccoli Cheese Soup last in the fridge?

A: It will keep for 3–4 days in an airtight container in the fridge.

Q: Can I make this soup without heavy cream?

A: Yes. Use half-and-half or whole milk. The soup will be lighter but still tasty.