Creamy Broccoli Cheese Soup
40 min
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 25 min | 40 min |
Introduction
This creamy broccoli cheese soup is rich, cozy, and packed with tender veggies in every spoonful.
Sharp cheddar, a hint of nutmeg, and a buttery broth give it that classic restaurant-style flavor right at home.
It comes together easily on the stovetop, making it perfect for busy weeknights or a laid-back weekend lunch.
Ingredients (4 servings)
Ingredients
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How to Make Creamy Broccoli Cheese Soup
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Prep the vegetables and cheese
Gather all ingredients, and finely dice the onion and carrot so they soften quickly and disappear into the soup.
Chop the broccoli florets into very small pieces, and shred the cheddar cheese from a block for smooth melting.
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Soften the aromatics
Melt the butter in a large heavy pot over medium heat, such as a Dutch oven or soup pot.
Add the diced onion and carrot, and cook until they are soft and lightly golden, about 5 to 7 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
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Build the roux
Sprinkle the flour evenly over the vegetables, and stir constantly until everything is coated and no dry spots remain.
Cook this mixture for about 2 minutes, stirring often, to remove the raw flour taste without browning it.
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Add liquids and broccoli, then simmer
Slowly whisk in the vegetable broth, a little at a time, until the roux loosens and no lumps remain.
Pour in the whole milk and half and half, while whisking, to create a smooth base.
Stir in the chopped broccoli, vegetable bouillon, salt, pepper, and nutmeg, and bring the soup to a gentle simmer.
Reduce the heat to medium low, cover partially, and cook for 10 to 15 minutes until the broccoli is very tender.
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Blend to your preferred texture
For a chunkier soup, use a potato masher to crush some of the broccoli in the pot, leaving small pieces.
For a smoother texture, carefully blend the soup in batches in a blender, or use an immersion blender directly.
If using a regular blender, vent the lid and cover lightly with a towel to avoid hot splashes.
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Melt in the cheese and season
Turn the heat to low, and let the soup stop boiling before you add the cheese to prevent graininess.
Add the shredded cheddar by small handfuls, stirring after each addition, until it is fully melted and silky.
Taste the soup, and adjust the seasoning with more salt, pepper, or nutmeg if needed.
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Adjust consistency and serve
If the soup seems too thick, whisk in a splash of milk or broth until it reaches your preferred consistency.
If it feels thin, simmer uncovered for a few more minutes, stirring often, until it thickens slightly.
Serve hot with extra shredded cheese, crusty bread, or a simple green salad on the side.
Substitutions
- Use 2% milk instead of whole milk
- You can swap in 2% milk for the whole milk, and the soup will still taste creamy, just slightly lighter. The texture stays smooth as long as you keep the heat low after adding the cheese.
- Use chicken broth instead of vegetable broth
- Chicken broth gives the soup a deeper, more savory flavor, which many people love with cheddar and broccoli. The color and texture stay the same, so it still looks like a classic broccoli cheese soup.
- Use Gruyere or Colby Jack instead of sharp cheddar
- Gruyere melts very smoothly and adds a slightly nutty, upscale flavor, while Colby Jack tastes milder and extra kid friendly. Both still give you a thick, velvety soup, just with a different cheese personality.
Tips
- Shred your own cheese
- Bagged shredded cheese is coated with starch, which can make the soup grainy, so always shred from a block.
- Watch the heat when adding dairy
- High heat can cause the milk and cheese to separate, so keep the soup below a simmer once they go in.
- Adjust thickness with time, not flour
- If the soup is too thin, simmer it a few extra minutes instead of adding more flour, which can taste pasty.
- Layer seasoning gradually
- Taste the soup after the cheese melts, then add more salt or nutmeg slowly, since the bouillon already adds saltiness.
- Use an immersion blender safely
- Keep the blender fully submerged and move it slowly, so hot soup does not splash out of the pot.
Nutrition Facts *
| Energy | 616 | kcal |
|---|---|---|
| Protein | 32 | g |
| Total Fat | 44 | g |
| Carbohydrates | 24 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my soup turn grainy after adding the cheese?
- Graininess usually means the cheese was added while the soup was boiling or the heat was too high. Next time, take the pot off the heat for a minute, then stir in the cheese slowly over low heat.
- Can I freeze creamy broccoli cheese soup?
- Yes, you can freeze it, but the texture may separate slightly because of the dairy. Reheat gently on low heat, whisking often, and add a splash of fresh milk to bring it back together.
- What if my soup is too thick?
- If the soup feels heavy or gloopy, whisk in warm milk or broth a little at a time. Let it heat through for a minute, then check the texture again before adding more liquid.
- How do I keep the broccoli bright and not overcooked?
- Cut the broccoli small so it cooks quickly, then start checking it around 10 minutes of simmering. Stop cooking once it is very tender but still green, not dull and mushy.
- Can I make this soup gluten free?
- Yes, replace the flour with cornstarch by mixing 2 tablespoons cornstarch with cold milk, then whisking it in. Simmer a few minutes until the soup thickens, and keep stirring so it stays smooth.
Serving Suggestions
This soup pairs beautifully with toasted sourdough, garlic bread, or even a buttery baked potato for a cozy dinner.
For extra flavor, top each bowl with a sprinkle of smoked paprika, crumbled bacon, or crispy fried onions.
You can also stir in a spoonful of Dijon mustard or hot sauce if you like a little tang or heat.
Reviews
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Denise, Charlotte: Dinner was cozy and really flavorful, and the nutmeg is a nice touch without being “holiday” tasting. The only step that tripped me up was the bouillon, since it’s listed as granulated. Is that meant to replace part of the salt, or in addition to it? I ended up adding it with the broth, then waited until the end to salt to taste, and it was perfect. Also, letting the pot cool off the heat for a minute before adding the cheese kept it super smooth.
: Happy it turned out cozy and smooth, Denise! For the granulated bouillon, treat it as part of the broth’s seasoning, add it with the broth, then hold back on additional salt until the end, and I’ll double-check the wording so that’s clearer.
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