This Broccoli Cheese Soup is creamy and full of flavor. It’s packed with tender broccoli while being drizzled with melty cheese, making it a warm hug in a bowl!
I love enjoying this soup with a slice of bread to dip. It’s perfect for chilly days when you need to warm up and feel cozy. Grab a spoon, and let the cheesy goodness begin! 🥦🧀
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are preferred for their crunch and flavor. But if you only have frozen, that’s perfectly fine! Just thaw and add directly to the pot.
Cheddar Cheese: Sharp cheddar gives the soup a nice tang. If you want something milder, you can use medium cheddar or even mozzarella. For a dairy-free version, try using a plant-based cheese alternative!
Carrot: The carrot adds sweetness to the soup. You can swap it for other veggies like celery or bell peppers, which will give different flavors while still being tasty.
Broth: Chicken broth adds richness, but vegetable broth is a great substitute for a vegetarian or vegan option. You could even use water with some extra spices if you’re in a pinch!
Milk: Whole milk or half-and-half creates a creamy texture. You can replace it with almond milk or oat milk for a lighter, dairy-free version, but keep in mind the flavor might change slightly.
How Do I Get the Perfect Consistency in My Soup?
The blending step is crucial for that creamy texture. You want to leave some broccoli chunks for texture while making the base smooth. Here’s how to do it:
- Use an immersion blender directly in the pot for convenience. Blend until smooth, but don’t overdo it—leave some pieces of broccoli!
- If using a traditional blender, fill it halfway to avoid overflow. Blend in batches, then return it all to the pot.
Remember, adjusting the thickness is easy! If the soup is too thick, add a bit more broth or milk until you reach the desired consistency. Happy cooking!
How to Make Broccoli Cheese Soup
Ingredients You’ll Need:
Soup Components:
- 4 cups broccoli florets (fresh or frozen)
- 1 medium carrot, finely diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 ½ cups whole milk or half-and-half
For Thickening and Flavor:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon dried thyme
Seasoning:
- Salt and freshly ground black pepper, to taste
For Serving:
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- Optional: crusty bread, for serving
How Much Time Will You Need?
This delicious Broccoli Cheese Soup will take you about 15 minutes to prep and around 25-30 minutes to cook. So, in total, you’re looking at about 45-50 minutes from start to finish, making it a fantastic option for a cozy evening meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by melting the butter in a large pot over medium heat. Once melted, add the chopped onion, diced carrot, and minced garlic. Sauté these ingredients together for about 5 minutes or until the onions become translucent and the carrots are tender. This step will build a lovely base flavor for your soup!
2. Make the Roux:
Sprinkle the all-purpose flour over the sautéed vegetables and stir well. This mixture, called a roux, will help thicken your soup. Cook the roux for 1-2 minutes while stirring constantly. You want to ensure the flour cooks instead of tasting raw.
3. Add the Broth:
Gradually whisk in the chicken or vegetable broth, making sure there are no lumps left. Bring the mixture to a gentle simmer. You’ll start to see it thicken—how exciting!
4. Cook the Broccoli:
Next, add the broccoli florets and dried thyme. Let it simmer gently for about 10-12 minutes until the broccoli is tender but still bright green. Keep the lid slightly ajar to let some steam escape.
5. Blend the Soup:
Using an immersion blender, carefully blend the soup until it reaches your desired consistency. You can leave some chunks of broccoli for texture. If you don’t have an immersion blender, you can carefully blend half the soup in a standard blender and then return it to the pot. Be sure to blend in batches if using a blender!
6. Add Creaminess:
Stir in the whole milk or half-and-half, then slowly add the shredded cheddar cheese a handful at a time. Stir continuously until the cheese is melted and the soup is smooth and creamy.
7. Season to Taste:
Give your soup a taste and season with salt and freshly ground black pepper according to your preference. Adjust as necessary!
8. Serve & Enjoy:
Serve your Broccoli Cheese Soup hot, garnished with extra shredded cheddar cheese on top. If you’d like, pair it with crusty bread for dipping. Enjoy your delicious, cozy bowl of soup!
Can I Use Frozen Broccoli for This Soup?
Absolutely! Frozen broccoli works great in this recipe. Just add it directly to the pot, and it will thaw and cook up nicely in the soup.
How Can I Make This Soup Dairy-Free?
You can easily make this soup dairy-free by substituting the whole milk or half-and-half with almond milk, coconut milk, or another plant-based milk. For the cheese, look for vegan cheese alternatives that melt well!
What if My Soup Is Too Thick?
If your soup turns out thicker than you’d like, just stir in more broth or milk until you reach your desired consistency. Heat it gently to warm it through after adding more liquid.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating!
