Let’s be honest, broccoli cheese soup isn’t just a dish; it’s a hug in a bowl. It’s the one soup that can make a dreary, cold day feel warm and cozy. I remember my first attempt at making it. I thought, “How hard can it be?” and ended up with a lumpy, separated mess. It was a humbling experience, but it set me on a quest to perfect this classic comfort food. This recipe is the result of that journey—a soup that’s velvety smooth, packed with flavor, and surprisingly simple to make. It’s the kind of soup that will have everyone asking for seconds and forgetting all about the canned stuff.
This recipe strikes the perfect balance between cheesy indulgence and fresh broccoli goodness. We’ll use a secret ingredient to get that ultra-creamy texture without relying on heavy cream or complicated flour-based thickeners. Get ready to create a soup that’s as impressive as it is comforting.
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Easy Broccoli Cheese Soup Recipe
Description
Discover the ultimate broccoli cheese soup recipe! Creamy, comforting, and so easy to make. Get the simple recipe for this velvety, cheesy classic now.
Ingredients
Instructions
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Prepare the Broccoli: Separate the broccoli heads into florets and stems. Finely chop the stems and cut the florets into bite-sized pieces. Set them aside separately.
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Sauté the Base: In a large Dutch oven or pot, heat the olive oil or melt the butter over medium heat. Add the chopped onion, carrot (if using), and broccoli stems. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
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Simmer the Soup: Add the cubed potato and broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes and broccoli stems are tender enough to be easily pierced with a fork.
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Cook the Florets: Add the broccoli florets to the pot. Continue to simmer for another 5-7 minutes, until the florets are bright green and tender-crisp. You want them cooked but not mushy.
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Blend it Smooth: This is where you choose your texture. For a perfectly smooth soup, carefully transfer the soup in batches to a blender and blend until creamy. For a bit of texture, use an immersion blender directly in the pot, blending until it reaches your desired consistency. Be cautious, as the soup will be hot.
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Add the Dairy and Cheese: Return the blended soup to the pot over low heat (if you used a stand blender). Slowly whisk in the milk. Once warmed through, begin adding the grated cheddar and American cheese in small handfuls, stirring constantly until each addition is melted before adding the next. This prevents the cheese from clumping.
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Final Seasoning: Stir in the mustard powder, nutmeg, and a dash of hot sauce if you like a little kick. Taste the soup and season generously with salt and black pepper until the flavors pop.
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Serve: Ladle the hot soup into bowls. Garnish with extra cheese, croutons, or crispy bacon bits if desired.
Nutrition Facts
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 22g34%
- Sodium 650mg28%
- Total Carbohydrate 20g7%
- Dietary Fiber 5g20%
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling, as this can cause the soup to separate.
- Make it Vegan: Use olive oil instead of butter, full-fat oat milk or cashew cream instead of milk, and your favorite vegan cheddar cheese.
- Gluten-Free: This recipe is naturally gluten-free! Just be sure to serve it with gluten-free bread or croutons.
- Cheese Tip: Always grate your own cheese! Pre-shredded cheeses contain anti-caking agents that can make your soup grainy.
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