If you have a love for comforting, creamy dishes that deliver a burst of flavor and warmth, then this Broccoli Cheese Soup Recipe is about to become your new best friend. It’s the perfect blend of tender broccoli florets and rich, melted cheese swirled into a velvety soup that’s just as satisfying as it is nourishing. Whether you’re cozying up on a chilly day or looking for an easy but impressive dish to serve friends, this soup checks all the boxes—rich texture, vibrant color, and that classic sharp cheddar zing that makes everything better.
Ingredients You’ll Need
Getting your ingredients together for this soup is delightfully straightforward, and each one plays a crucial role in building layers of flavor, creamy texture, or beautiful color. Whether fresh or frozen, these staples will transform your kitchen into a haven of warmth and deliciousness.
- Broccoli florets (4 cups): Fresh or frozen, they provide the vibrant green base and a nutritious boost.
- Olive oil or butter (1 tbsp): Adds richness and helps bring out the sweetness of the onion and garlic.
- Onion, finely chopped (1): For a mild aromatic depth and slight sweetness once sautéed.
- Garlic, minced (2 cloves): Boosts flavor with its signature savory punch.
- Vegetable or chicken broth (3 cups): The liquid backbone that keeps the soup flavorful and light.
- Milk (1 cup): Keeps it creamy without overwhelming the delicate broccoli flavor.
- Heavy cream or coconut cream (1 cup): For added luscious creaminess and a silky finish.
- Sharp cheddar cheese, shredded (2 cups): The star ingredient that melts into gooey goodness.
- Grated Parmesan cheese (1/2 cup): Adds a nutty, salty kick that deepens overall richness.
- All-purpose or gluten-free flour (1 tbsp): Helps thicken the soup into perfection.
- Paprika (1/2 tsp): Introduces a subtle smoky note and beautiful color.
- Salt and pepper, to taste: Balances and enhances all the flavors.
How to Make Broccoli Cheese Soup Recipe
Step 1: Sauté your aromatics
Begin by heating olive oil or butter in a large pot over medium heat. Toss in the chopped onion and garlic, and gently cook them until they become translucent and fragrant—about 3 to 4 minutes. This step builds a flavorful foundation that makes every spoonful irresistible.
Step 2: Make the roux
Sprinkle the flour over the softened onions and garlic while stirring constantly for about one minute. This little technique thickens the soup later, giving it that perfectly creamy texture without any clumps. It’s a small step with big results.
Step 3: Add broth and simmer
Slowly pour in your vegetable or chicken broth, stirring as you go to keep the mixture smooth. Bring it all to a gentle simmer—this allows the flavors to marry beautifully and prepares the soup for the broccoli’s tender transformation.
Step 4: Cook the broccoli
Add your broccoli florets to the pot and let everything cook together for 8 to 10 minutes, or until the broccoli is tender but still vibrant. This gives the soup its heart and helps the broccoli’s natural sweetness shine through without becoming mushy.
Step 5: Purée for creamy texture
Using an immersion blender, carefully purée part of the soup while leaving some broccoli chunks intact for lovely texture. If you don’t have one, you can blend half the soup in batches then pour it back into the pot. This method balances creamy with chunky in the best way.
Step 6: Stir in dairy and spices
Pour in the milk and heavy cream (or coconut cream), then sprinkle in the paprika. Let the soup simmer for an additional 5 minutes to blend the flavors and thicken slightly, prepping it for the cheesy finale.
Step 7: Melt in the cheeses
Add the shredded sharp cheddar and grated Parmesan gradually, stirring constantly until everything melts into a rich, velvety mixture. Taste now and season with salt and pepper to bring all those wonderful layers together.
Step 8: Serve while hot
Your Broccoli Cheese Soup Recipe is ready to warm your soul. Ladle it into bowls and prepare for cozy comfort in every bite.
How to Serve Broccoli Cheese Soup Recipe
Garnishes
A sprinkle of extra sharp cheddar or Parmesan adds a lovely finishing touch, while crunchy croutons introduce a delightful contrast in texture. A dusting of paprika on top can also brighten up the presentation with a pop of color and a hint of smoky aroma.
Side Dishes
This soup pairs beautifully with a simple green salad dressed with vinaigrette for freshness, or a warm, crusty bread that’s perfect for dipping. Garlic bread or a cheese-stuffed roll also complements the cheesy richness splendidly.
Creative Ways to Present
Try serving the soup in mini bread bowls for a fun and edible vessel. For a party or appetizer twist, spoon soup into small cups and garnish each with a cheesy toast point. It’s a delightful way to share the goodness of this Broccoli Cheese Soup Recipe with a crowd.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup into airtight containers and refrigerate. It stays fresh for up to three days, making it a convenient option for quick lunches or easy dinners later in the week.
Freezing
This soup freezes well, just make sure to cool it completely before storing in freezer-safe containers. It will keep for up to two months, so you can always have a comforting bowl ready when you need it.
Reheating
Reheat gently on the stovetop over low heat to prevent the cheese from breaking or becoming grainy. Stir often and add a splash of milk or broth if it has thickened too much after refrigeration or freezing.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works perfectly in this Broccoli Cheese Soup Recipe. Just adjust the cooking time slightly, as frozen broccoli tends to cook faster than fresh.
Is there a dairy-free version?
Yes, substitute the milk and heavy cream with plant-based alternatives like almond milk and coconut cream, and choose a dairy-free cheese to keep that creamy, cheesy flavor while staying vegan or dairy-free.
Can I make this soup spicy?
Definitely! Adding a pinch of cayenne pepper or red chili flakes when adding the paprika will give this soup a pleasant, warming heat that complements the cheese wonderfully.
What can I use instead of cheddar cheese?
While sharp cheddar is classic for this recipe, you can experiment with Gruyere, mozzarella, or Monterey Jack for slightly different flavor profiles and textures. Just be sure to use a cheese that melts well.
How thick should the soup be?
The ideal broth consistency is creamy and thick enough to coat a spoon, but still pourable. If your soup seems too thick, add a little more broth or milk to loosen it up during reheating.
Final Thoughts
Trust me, once you try this Broccoli Cheese Soup Recipe, it will become your go-to comfort food whenever you crave something warm, cozy, and bursting with cheesy goodness. It’s simple, satisfying, and feels just like a warm hug in a bowl. So grab your ingredients, lace up your apron, and treat yourself to this delicious homemade classic—you won’t regret it!
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Broccoli Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Broccoli Cheese Soup combines tender broccoli florets with sharp cheddar and Parmesan cheeses in a smooth, comforting base made rich with cream and milk. The soup is lightly thickened with a roux, then partly pureed to create a perfect balance of chunky and velvety texture. Ideal for a cozy meal, this recipe is quick to prepare and easily adaptable with dairy or dairy-free options.
Ingredients
Vegetables
- 4 cups broccoli florets (fresh or frozen)
- 1 onion, finely chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 1 tbsp olive oil or butter
- 3 cups vegetable broth (or chicken broth)
- 1 cup milk (dairy or plant-based)
- 1 cup heavy cream (or coconut cream substitute)
Cheeses & Seasonings
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp all-purpose flour (or gluten-free flour alternative)
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Heat the base: Heat olive oil or butter in a large pot over medium heat. Sauté the finely chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
- Create the roux: Sprinkle in the flour, stirring constantly for 1 minute to cook the flour and form a roux that will thicken the soup.
- Add broth: Gradually pour in the vegetable or chicken broth while stirring continuously to prevent lumps. Bring the mixture to a simmer.
- Cook the broccoli: Add the broccoli florets to the pot. Cook uncovered for 8-10 minutes, until the broccoli is tender but still vibrant.
- Blend partially: Use an immersion blender to purée part of the soup directly in the pot, leaving some chunks intact for texture. Alternatively, blend half the soup in a blender and return it to the pot.
- Add dairy and spices: Stir in the milk, heavy cream, and paprika. Allow the soup to simmer gently for 5 minutes to combine flavors and thicken slightly.
- Melt the cheese: Gradually add shredded cheddar and grated Parmesan cheeses, stirring constantly until melted and fully incorporated. Season with salt and pepper to taste.
- Serve: Serve the soup hot, garnished with additional cheese, croutons, or a sprinkle of paprika if desired.
Notes
- You can use frozen broccoli if fresh is unavailable; just ensure not to overcook to maintain texture.
- For a dairy-free version, substitute milk and cream with plant-based alternatives like almond milk and coconut cream.
- The soup thickens as it cools; reheat gently with a splash of broth or milk to restore consistency.
- Using an immersion blender allows you to control the texture — blend more for creamier soup or less for chunkier.
- Adjust seasoning with salt and pepper at the end since broth and cheese add saltiness.
