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.
Thick and hearty soup
This is a comforting 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.
- Comforting: broccoli cheddar soup is the epitome of comfort on a chilly day. Its velvety texture (cheesy word but so true), it's rich and creamy and like a big hug on a Winter day.
- Versatility: this soup can be enjoyed in various ways. Serve it as a starter to a meal, paired with crusty bread for a light lunch or as a side dish to complement a diverse menu.
Ingredient Notes
- White cheddar cheese: don't use the orange one.
- Parmesan cheese: asiago or reggiano also work.
- Broccoli florets: fresh or frozen without thawing.
- Onion: I use regular yellow onions, but white or red also work. Don't use sweet ones.
- Cream: whipping, heavy or heavy whipping, it's a small amount and they all work.
- Broth: chicken or vegetable, homemade or from the store.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
FAQ
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 it might have a slightly softer texture than fresh broccoli.
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.
Use vegetable broth instead of chicken broth and omit meat-based additives. Check that the cheese and other dairy components are vegetarian-friendly, and consider incorporating plant-based alternatives like almond or soy milk for creaminess.
Certainly! Add 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, the overall flavor and the saltiness of the soup will slightly change. 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 that contribute to a more vibrant color, better texture, and overall better taste.
- Cook aromatics for depth: take the time to sauté onions and garlic in butter or olive oil until soft and beginning to brown. This creates a solid flavor foundation for the rest of the ingredients.
- Balance the cheese: use a sharp cheddar cheese. It's has a sharp flavor but complements the broccoli. Grate the cheese yourself instead of buying already grated.
- Control the thickness: manage the amount of broth and cream. For a creamier consistency, use less broth and more cream. Conversely, for a lighter version, increase the broth and reduce the cream.
- Add broccoli at the right time: that is during the last 15-20 minutes of simmering to prevent overcooking.
- Season as you go and adjust: use a combination of salt, pepper and a hint of nutmeg to enhance the overall flavor. 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 the soup has cooled to room temperature, store it in airtight containers and consume it within 3-4 days for the best quality.
- Divide it into smaller portions: this not only speeds up the cooling process but also allows for easier reheating of individual servings.
- 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.
Related recipes you might like:
Let me know
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Broccoli Cheese Soup
Click the stars to Rate this Recipe!
Ingredients
- ½ cup chopped onion
- ½ cup chopped carrot
- ⅓ cup chopped celery
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- ¼ cup heavy or whipping cream
- ⅓ teaspoon salt
- ⅓ teaspoon pepper
- 1 cup grated cheddar
- 3 tablespoons grated Parmesan
- 3 cups broccoli florets , in pieces
- 3 cups chicken or vegetable broth
Instructions
- Cook ½ cup chopped onion, ½ cup chopped carrot and ⅓ cup chopped celery in 2 tablespoons unsalted butter for 5 minutes over low heat. Add 1 garlic clove, minced and cook for 1 more minute being careful not to burn it.
- Sprinkle 2 tablespoons 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 ¼ cup heavy or whipping cream in a stream, mixing continuously.
- Add ⅓ teaspoon salt and ⅓ teaspoon pepper, and cook the soup for 2 minutes.
- Add 3 cups broccoli florets and 3 tablespoons 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.
Dale Hussong says
All your recipes I have made have been great. Thank You. I am looking forward to making your Rosetto Pie.