This soup is rich and velvety, blending broccoli florets, sharp cheddar cheese and savory spices. It can be ready in 45 minutes, and it’s a great way to elevate your soup experience with a satisfying and comforting classic.
This is a hearty soup for chilly days. Easy vegetable and cheese soups that can be frozen are a godsend for hectic weekdays.
Comfort food at its best.
And just like our favorite potato soup, it can be chunkier or smoother; that depends on how much you process it. I alternate between the two.
Make a large batch at a time so you only chop once. And freeze them in portions. Use some of the variations below (in the questions section) and make two slightly different types of soup so you have options.
Why make this recipe
- Comforting: broccoli cheddar soup is the epitome of comfort on a chilly day. Its velvety texture, combined with the rich and creamy goodness of cheddar cheese, wraps you in a warm embrace with every spoonful.
- Nutrient-rich: beyond its delicious taste, this soup packs a nutritional punch. Broccoli is rich in vitamins, minerals, and antioxidants, offering a boost to your immune system and overall health. The combination of wholesome ingredients provides a satisfying and nourishing meal that doesn't compromise on flavor.
- Versatility: this soup is a versatile recipe that can be enjoyed in various ways. Serve it as a starter to a meal, paired with crusty bread for a light lunch, or even as a side dish to complement a diverse menu. Its adaptability makes it a go-to option for hosting gatherings, family dinners, or simply when you crave a dish that effortlessly combines simplicity with gourmet flavors.
Ingredient list
- White cheddar cheese: don't use the orange one.
- Parmesan cheese: asiago or reggiano also work.
- Broccoli florets.
- Onion: I use regular yellow onions, but white or red also work. Don't use sweet ones.
- Carrot.
- Celery stalk.
- All-purpose flour.
- Garlic cloves.
- Cream: whipping, heavy or double, it's a small amount and they all work.
- Salt.
- Black pepper.
- Unsalted butter.
- Broth: chicken or vegetable, homemade or from the store.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Can I use frozen broccoli?
While fresh broccoli is preferred for optimal texture, you can use frozen broccoli in a pinch. Add it to the soup during the last 15-20 minutes of simmering, adjusting the cooking time accordingly. Keep in mind that frozen broccoli may result in a slightly softer texture than fresh broccoli.
Can I make it ahead of time for a gathering?
Yes, this soup is an excellent make-ahead dish. Prepare and refrigerate it in advance, reheating it gently on the stove before serving. For optimal freshness, consider adding the broccoli florets during the final reheating to maintain their vibrant color and crisp texture.
How do I enhance the flavor of my broccoli cheddar soup?
Enhance the overall flavor by adding a touch of nutmeg or a pinch of cayenne pepper for a subtle kick. Additionally, experiment with a splash of lemon juice or a sprinkle of grated Parmesan cheese before serving to elevate the overall taste and add depth to the soup.
Can I use a different type of cheese in broccoli cheddar soup?
Absolutely! While cheddar is the classic choice, you can experiment with other cheeses like Gruyère, Swiss, or a combination of your favorites. Keep in mind that different cheeses may alter the soup's flavor profile, so choose one that complements your taste preferences.
How can I make broccoli cheddar soup vegetarian?
To make a vegetarian version, use vegetable broth instead of chicken broth and omit meat-based additives. Ensure the cheese and other dairy components are vegetarian-friendly, and consider incorporating plant-based alternatives like almond or soy milk for creaminess.
Can I add other vegetables to this soup?
Certainly! Enhance the nutritional profile and flavor of this soup by adding vegetables such as carrots, cauliflower, or spinach. For a well-balanced and hearty variation, chop them finely and add them during the sautéing stage.
Steps to make broccoli soup
- Don't skip the holy trinity of veggies (celery, onion, and carrots) if you want depth of flavor, as they add the base upon which the soup is built.
- Broth or stock: depending on what you use, it will slightly change the overall flavor and the saltiness of the soup. First, add the stock and the cheeses, and then check and adjust.
If processing the broccoli until smooth, add them from the start. If you want some chunkiness, add them the last 15 minutes or so. That way, they'll retain some bite.
An immersion blender is by far the best tool to make a creamy soup. Blend it directly in the saucepan.
If using a regular blender, be careful as you might need to let the soup cool down a little or risk it being to hot for the glass or plastic of the jar.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Fresh ingredients matter: start with fresh, high-quality ingredients to enhance the flavor of your broccoli cheddar soup. Choose vibrant broccoli florets, fresh onions, and quality cheddar cheese for a robust and delicious base. Fresh ingredients contribute to a more vibrant color, better texture, and an overall superior taste.
- Cook aromatics for depth: before adding the liquid components, take the time to sauté onions and garlic in butter or olive oil. This step adds depth and complexity to the soup's flavor profile. The savory aroma will permeate the entire dish, creating a solid foundation for the rest of the ingredients.
- Balance the cheese: achieve the perfect balance of cheesy goodness by selecting a sharp cheddar cheese. Its robust flavor will stand up well against the other ingredients without overpowering the broccoli. Grate the cheese yourself for a smoother melt, ensuring a velvety texture in every spoonful.
- Control the thickness: adjust the thickness of your soup to your liking by carefully managing the amount of broth and cream. If you prefer a heartier, creamier consistency, use less broth and more cream. Conversely, for a lighter version, increase the broth and reduce the cream. This way, you can customize the soup to suit your preferences.
- Add broccoli at the right time: introduce the broccoli at the appropriate stage of cooking to preserve its vibrant color and ensure a tender texture. Add the broccoli florets during the last 15-20 minutes of simmering to prevent overcooking. This ensures the broccoli maintains its nutritional value and a satisfying bite.
- Season thoughtfully: season your broccoli cheddar soup thoughtfully, tasting as you go. Use a combination of salt, pepper, and a hint of nutmeg to enhance the overall flavor without overshadowing the star ingredients. Allow the soup to simmer briefly after seasoning to allow the flavors to meld, and make any final adjustments before serving.
Storage
- Refrigerate promptly: once your broccoli cheddar soup has cooled to room temperature, store it promptly in airtight containers to minimize the risk of bacterial growth. Rapid cooling helps maintain the soup's quality and safety. Consume it within 3-4 days for the best quality.
- Divide into pmaller portions: consider dividing the soup into smaller portions before storing. This not only speeds up the cooling process but also allows for easier reheating of individual servings, preventing unnecessary heat exposure to the entire batch.
- Freezing: this soup can be frozen for up to 2 months. Use a freezer-safe container. Thaw the soup in the refrigerator overnight and reheat it on the stove over low to medium heat, stirring occasionally to maintain its creamy texture. Avoid using high heat to prevent ingredient separation.
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PrintBroccoli Cheese Soup
An easy veggie cheese soup that is a comforting medley of tender broccoli florets and sharp cheddar cheese, harmoniously blended with savory spices to create a velvety, satisfying bowl of warmth and flavor. It's ready in about 45 minutes and can be frozen for a quick weeknight meal.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- ½ cup chopped onion
- ½ cup chopped carrot
- â…“ cup chopped celery
- 2 tablespoons unsalted butter
- 1 cup grated cheddar
- 3 tablespoons grated Parmesan
- 3 cups broccoli florets in pieces
- 2 tablespoons all-purpose flour
- 1 garlic clove, minced
- ¼ cup cream
- â…“ teaspoon salt
- â…“ teaspoon pepper
- 3 cups chicken or vegetable broth
Instructions
- Cook chopped onions, carrots, and celery in butter for 5 minutes at low heat. Add garlic and cook for 1 more minute being careful not to burn it.
- Sprinkle all-purpose flour, mix and cook for another 2 minutes, stirring constantly.
- Pour in a little broth and mix, breaking up all the lumps of flour. After a minute, pour in the remaining broth and cream in a stream, mixing continuously.
- Add salt and pepper, and cook the soup for 2 minutes.
- Add the broccoli and grated Parmesan (reserve a little for serving), stir and cook for 10 minutes.
- Transfer a portion of the broccoli to a bowl with a slotted spoon or fork and set aside to use as garnish.
- Puree the soup with an immersion blender, then transfer the broccoli to the pot.
- Add ¾ cup of the shredded cheddar, reserving some for serving. Cook over low heat for 2 more minutes, whisking constantly.
- Serve with the reserved broccoli pieces and shredded cheddar. Sprinkle fresh herbs and a drizzle of cream also as garnish.
Notes
- Refrigerate promptly: if not eating immediately, once your broccoli cheddar soup has cooled to room temperature, store it promptly in airtight containers to minimize the risk of bacterial growth. Rapid cooling helps maintain the soup's quality and safety. Consume it within 3-4 days for the best quality.
- Broth or stock: depending on what you use, it will slightly change the overall flavor and the saltiness of the soup. First, add the stock and the cheeses, and then check and adjust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Cooking
- Cuisine: International
Dale Hussong says
All your recipes I have made have been great. Thank You. I am looking forward to making your Rosetto Pie.