This creamy broccoli cheese soup is so quick and easy, you’ll have dinner on the table in just 30 minutes. It’s full of flavor and perfect for those busy nights! Give it a try!
Looking for something warm and cheesy? This broccoli cheese soup is just what you need. It’s super easy and quick—perfect for those cold days or when you’re just craving some comfort food.
It’s creamy, full of flavor, and even my pickiest eaters at home love the cheesy, smooth taste.
I love serving it up for a cozy family dinner or just a lazy weekend lunch. I usually pair it with a quick salad, and it’s a complete meal.
Ready to whip up some awesome broccoli cheese soup? Let’s get cooking!
🥰 Why You Will Love This Recipe?
- Quick and Easy: This recipe is straightforward and fast, ideal for busy weeknights or when you want a home-cooked meal without spending hours in the kitchen.
- Great for Families: Both kids and adults love this soup. Its creamy texture and cheesy flavor are popular with everyone.
- Ideal for Leftovers: The soup reheats well and tastes great the next day. It’s also freezer-friendly, perfect for making ahead.
- Customizable: Add your favorite herbs, spices, or garnishes to tailor the soup to your taste preferences.
🥘 Ingredients and Substitutes
- Broccoli: Fresh is best, but frozen works great too and saves on prep time.
- Carrots: They add sweetness and color. Feel free to swap in parsnips or sweet potatoes if needed.
- Onion: A must for flavor. Not a fan? Try leeks or shallots for a gentler taste.
- All-purpose Flour: Thickens the soup. Use cornstarch or a gluten-free flour blend for a gluten-free version.
- Garlic: Fresh is ideal, but garlic powder is a fine substitute. Use less as it’s stronger.
- Chicken Broth: The base of the soup. Swap for vegetable broth for a vegetarian option, or beef broth for deeper flavor.
- Cheddar Cheese: Key for creamy flavor. No cheddar? Gruyère, Monterey Jack, or Colby are great alternatives.
- Half and Half Cream: Adds creaminess. Substitute with whole milk for a lighter option, or heavy cream for richness. Unsweetened almond or soy milk can be used for a dairy-free version, though it might be less creamy.
👩🍳 Step-by-step Directions
First, I chop the onion and garlic really fine and sauté them in a couple of teaspoons of olive oil over medium heat for about 2 minutes.
Once they soften, I season with a bit of black pepper, add the flour, and stir well to cook the flour for about a minute.
Then I start adding the broth gradually, stirring constantly to get a nice, creamy base.
Next, I throw in the grated carrot, give it a good mix, cover the pot, and let it simmer on low heat for about 3 minutes, just until the carrot is al dente.
While that’s simmering, I chop the broccoli into florets or bite-sized pieces.
When the carrot is just right, I add the broccoli and cream, mix everything up, cover it again, and let it cook for about 4 more minutes until the broccoli is tender.
Finally, I stir in the grated cheese and keep cooking on low heat just until the cheese melts into the soup, making it smooth and creamy.
And that’s it! The soup is ready. I love serving it hot with some croutons for extra crunch.
🍽️ Serving Suggestions
- Crusty Bread or Garlic Bread: I love dipping warm, crusty bread or garlic bread into the creamy soup. The crispiness of the bread is just perfect with the smooth soup.
- Green Salad: A fresh green salad with a light vinaigrette works great alongside the rich soup. It adds a nice, refreshing contrast.
- Grilled Cheese Sandwich: You can’t go wrong with a classic grilled cheese sandwich. It’s the ultimate comfort food combo, especially on a cold day.
- Roasted Vegetables: I sometimes add roasted veggies like asparagus, Brussels sprouts, or bell peppers. They bring a nice char and a boost of nutrients.
- Baked Potato: A simple baked potato with toppings like chives, sour cream, or cheese is a hearty side that really complements the soup.
- Croutons or Toasted Nuts: For a bit of crunch, I top the soup with homemade croutons or toasted nuts like almonds or walnuts.
😻 Storage Instructions
Quick Note: Since this soup contains dairy and cheese, it’s essential to store it promptly after serving. Leaving it at room temperature for too long can lead to bacterial growth.
Refrigerator
Your Creamy Broccoli Cheese Soup can be stored in the refrigerator for up to 3-4 days. Make sure to let the soup cool to room temperature before transferring it to an airtight container. This prevents condensation inside the container, which could make the soup soggy and affect its texture and flavor.
Freezer
For longer storage, this soup can be frozen, although it’s important to note that dairy-based soups can change in texture once thawed. It will keep well in the freezer for up to 2 months. Freeze the soup in portion-sized containers or freezer bags for easy thawing and reheating.
Thawing and Reheating
To thaw frozen soup, it’s best to transfer it from the freezer to the refrigerator for several hours or overnight. This gradual thawing helps maintain the soup’s texture. For a quicker method, you can use the defrost setting on your microwave.
When reheating, do so gently over low to medium heat, stirring frequently. This is crucial because high heat can cause the dairy in the soup to separate and curdle. If you find the soup has thickened too much after storing, you can thin it with a little bit of broth or water.
If you’re reheating in the microwave, do it in short intervals, stirring in between to ensure even heating.
🏆 Expert Tips. What to Pay Attention To?
- Stick to fresh broccoli for the best flavor and texture. Also, choose a high-quality aged cheddar—it melts beautifully and enriches the taste.
- Keep your broccoli vibrant and not mushy—cook it until it’s just tender but still bright green. For a creamier soup, blend some of the broccoli. Leaving some florets whole gives a nice texture contrast.
- Make sure to cook the flour with the onions and garlic for a couple of minutes to form a roux. This step is key for a smooth, evenly thickened soup without any floury taste.
- If your soup is too thick, thin it with a bit more chicken broth or cream. If it’s too thin, let it simmer a bit longer to reduce and thicken.
🤔 Answering Your Questions:
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli is a great alternative to fresh broccoli in this recipe. It’s just as nutritious and can save you some prep time. Just remember to adjust the cooking time slightly, as frozen broccoli might cook a bit faster than fresh.
Is This Soup Suitable for Vegetarians?
The basic recipe includes chicken broth, which is not vegetarian. However, you can easily make this soup vegetarian by substituting the chicken broth with vegetable broth. The rest of the ingredients are already vegetarian-friendly.
How Can I Thicken the Soup Without Flour?
If you need to avoid flour, you can use cornstarch as a thickening agent. Another option is to puree a portion of the soup to thicken it naturally. This method also increases the broccoli flavor of the soup.
📋 Recipe Card:
Creamy Broccoli Cheese Soup
Ingredients
- 2 teaspoons Olive Oil
- 1 Garlic
- 1 Onion
- 2 tablespoons All-purpose Flour
- 1 cup Broth
- 1 Carrot small
- 1 ½ cup Broccoli florets
- 1 cup Half and Half Cream
- 1 cup Cheddar
- Salt
- Black Pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft, about 2 minutes.1 Garlic, 1 Onion, 2 teaspoons Olive Oil
- Season with black pepper. Stir in flour and cook for 1 minute until lightly browned.2 tablespoons All-purpose Flour
- Gradually add broth, stirring continuously, until the mixture reaches a creamy consistency.1 cup Broth
- Mix in grated carrot. Cover and simmer on low heat for about 3 minutes, until carrot is al dente.1 Carrot
- Add broccoli florets to the pot. Pour in cream and mix well. Cover and cook for another 4 minutes, or until broccoli is tender.1 ½ cup Broccoli florets, 1 cup Half and Half Cream
- Stir in grated cheese and continue cooking on low heat until the cheese is fully melted and the soup is smooth.1 cup Cheddar, Salt, Black Pepper
- Serve hot, topped with croutons for added texture and taste.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Always grate your own cheddar cheese for the best melt and flavor. Store-bought pre-shredded cheese has anti-caking agents that can mess with the soup’s texture.
- If you like your soup thinner, add more broth or milk until it’s just right for you. For a thicker soup, let it simmer longer to reduce or add a bit more flour when making the roux.
- Don’t be shy to add your favorite herbs like thyme, rosemary, or a bay leaf for more flavor—just make sure to take out any whole herbs like bay leaves before you serve.
Nutrition Estimates
I’d love to hear what you think about this Creamy Broccoli Cheese Soup! Please rate the recipe and drop a comment below to share your experience.
Did you stick to the recipe or did you add your own twist? Your tips and variations could really help out other soup lovers.
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