Broccoli Cheese Soup Recipe

Broccoli cheese soup is the ultimate comfort food, offering a rich and velvety texture with every spoonful. This creamy soup blends the earthy flavor of broccoli with the savory richness of cheese, creating a balanced, satisfying dish. What makes broccoli cheese soup so special is its ability to combine both nutrition and indulgence in one bowl. In this article, you’ll learn how to make a homemade version of this classic soup from scratch, along with tips on how to make it even richer, healthier, or spicier to suit your preferences.

Why You’ll Love This Recipe

Broccoli cheese soup is the kind of dish that makes you feel cozy and nourished with each bite. The tender broccoli florets are perfectly complemented by a smooth, creamy cheese sauce, resulting in a comforting and indulgent meal. What sets this recipe apart from store-bought versions is that it’s made with fresh, whole ingredients, which means you can control the flavors, richness, and texture to your liking. The combination of broccoli and cheese provides a fantastic balance of flavors, while the creamy base brings everything together in a luxurious way. Whether you’re preparing it for a casual weeknight dinner or serving it to guests, this soup will impress with its depth of flavor and satisfying texture.

The beauty of broccoli cheese soup lies in its versatility. You can adjust the cheese selection based on your taste, add extra vegetables for additional nutrition, or make it lighter by adjusting the amount of cream or butter used. This dish is perfect for everyone—from those who love indulgent comfort food to those looking for a dish that combines rich flavors with wholesome ingredients. Once you master this recipe, you’ll find that it’s a dish you can rely on time and again.

Recipe Details

Broccoli cheese soup has been a staple in American households for decades, and it’s easy to see why. It combines the wholesome goodness of broccoli, a vegetable rich in vitamins and fiber, with the creamy, savory satisfaction of melted cheese. The history of broccoli cheese soup is intertwined with the rise of cream-based soups in the mid-20th century, especially with the introduction of condensed cream of broccoli soup. However, the homemade version is far superior, offering a fresher and more vibrant taste.

This recipe uses fresh broccoli florets, a creamy base made from butter, flour, and milk, and a blend of cheeses that melt beautifully into the soup. The key to making great broccoli cheese soup is to cook the broccoli just until it’s tender, ensuring that it retains its nutrients and doesn’t become mushy. The cheese should be added at the end to create that silky, creamy texture without overcooking it.

While cheddar cheese is the most common choice for broccoli cheese soup, you can experiment with different types of cheese, such as Gruyère, Monterey Jack, or a blend of cheddar and Parmesan for added complexity. The richness of the soup can be adjusted by increasing or decreasing the amount of cream or milk, depending on how indulgent you want the final dish to be.

Nutritional Information

Broccoli cheese soup is a great way to get your daily dose of vegetables while indulging in a rich, creamy dish. A typical serving (about one cup) of broccoli cheese soup contains around 300-400 calories, depending on the specific ingredients used. The broccoli itself is a powerhouse of nutrients, providing a good source of vitamin C, vitamin K, folate, and fiber, which support immune health, bone health, and digestive function.

The cheese adds a dose of calcium, which is essential for strong bones and teeth, while also providing protein and fat. While the soup is relatively high in fat due to the cheese and cream, the fat content is balanced with the nutritional benefits of the broccoli and the potential for making the soup lighter by adjusting the recipe. To make the soup lighter, you can use half-and-half or a milk substitute, such as almond milk, and reduce the amount of butter or cheese.

For those on a low-carb or keto diet, broccoli cheese soup can be a great option. It’s low in carbohydrates but high in healthy fats from the cheese and cream, making it a filling and satisfying choice.

Ingredients

• 4 cups fresh broccoli florets
• 2 tablespoons butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups whole milk (or half-and-half for a richer soup)
• 2 cups shredded sharp cheddar cheese
• 1 cup grated Parmesan cheese (optional, for extra flavor)
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon ground nutmeg (optional, for a warm spice)
• 1 tablespoon olive oil (for sautéing)
• 1/2 teaspoon dried thyme (optional, for extra flavor)

The ingredients for broccoli cheese soup are simple and classic, yet they combine to create a rich, satisfying dish. The fresh broccoli provides a nice contrast to the creamy cheese sauce, while the onions and garlic add savory depth. The flour is used to create a roux, which thickens the soup, giving it that perfect creamy consistency. Cheddar cheese is the star of this dish, providing both flavor and creaminess, while the Parmesan adds a sharp, nutty note to balance the richness.

The optional ingredients, like nutmeg and thyme, are great additions if you’re looking to add a little extra warmth and complexity to the soup. Nutmeg enhances the creaminess of the base, while thyme adds a savory depth to the overall flavor. Freshly ground pepper and salt are essential for balancing the flavors and making sure the soup is well-seasoned.

Equipment Needed

To prepare broccoli cheese soup, you’ll need the following equipment:

• A large pot or Dutch oven for cooking the soup
• A sharp knife for chopping the vegetables
• A wooden spoon or spatula for stirring
• A whisk for creating the roux
• A cheese grater for shredding the cheese
• A ladle for serving

A large pot or Dutch oven is ideal for making the soup, as it provides ample space to cook the vegetables and combine all the ingredients without overcrowding. A sharp knife ensures that the vegetables are chopped evenly, while a wooden spoon or spatula is perfect for stirring the soup. A whisk is essential for creating the roux and ensuring that the flour is smoothly incorporated into the milk without clumps. A cheese grater is useful for grating the cheese, as freshly grated cheese melts more smoothly than pre-shredded cheese.

Pro Tips For Success

1. Cook the Broccoli Just Right: Be careful not to overcook the broccoli. It should be tender but still vibrant and slightly firm. Cooking it too long can result in mushy broccoli, which takes away from the texture of the soup.
2. Use Freshly Grated Cheese: Freshly grated cheese melts better and smoother than pre-shredded cheese, which often contains anti-caking agents that can affect the texture of the soup. Choose a sharp cheddar for a bold flavor, or try a blend of cheeses for added depth.
3. Make a Smooth Roux: When making the roux, be sure to cook the flour with the butter for a couple of minutes until it’s lightly golden. This helps eliminate the raw flour taste and creates a smooth, velvety soup.
4. Taste and Adjust Seasonings: Taste the soup as it simmers and adjust the seasonings as needed. You may want to add a pinch of salt or pepper, or even a dash of hot sauce if you like a little kick.
5. Make It Lighter: For a lighter version of the soup, use low-fat milk, or substitute the cream with a plant-based option such as almond milk or oat milk. You can also reduce the amount of cheese for a less rich version.

Instructions

1. Prepare the Broccoli: Bring a large pot of water to a boil and blanch the broccoli florets for 2-3 minutes until they’re bright green and tender. Drain and set aside.
2. Cook the Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Make the Roux: Sprinkle the flour over the onions and garlic, and stir to combine. Cook for 2-3 minutes to remove the raw flour taste. Gradually whisk in the milk, stirring constantly to create a smooth, thickened base.
4. Simmer the Soup: Bring the soup to a simmer and cook for 10-15 minutes until the base thickens. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
5. Add the Cheese: Stir in the shredded cheddar cheese and Parmesan cheese (if using) and continue to stir until the cheese is fully melted and the soup becomes creamy.
6. Add the Broccoli: Add the blanched broccoli to the soup and cook for an additional 5-7 minutes until the broccoli is tender but still vibrant.
7. Season the Soup: Season the soup with salt, pepper, and a pinch of nutmeg or thyme, if desired. Taste and adjust the seasoning to your liking.
8. Serve: Ladle the soup into bowls and garnish with fresh parsley or additional cheese if desired. Serve hot with crusty bread for dipping.

Recipe Variations

1. Add Bacon: For a smoky, savory flavor, sauté some chopped bacon along with the onions. The bacon adds richness and a crunchy texture to the soup.
2. Make It Spicy: If you like heat, add a pinch of cayenne pepper, crushed red pepper flakes, or a chopped jalapeño to the soup. The spice complements the creamy cheese and adds a flavorful kick.
3. Add More Vegetables: To make the soup even more hearty, consider adding other vegetables like carrots, potatoes, or celery. These vegetables add both flavor and nutrition to the dish.
4. Add Chicken: For a protein boost, you can add cooked chicken to the soup. Shred some leftover roasted chicken or add rotisserie chicken for an easy and satisfying addition.

Storage Instructions

Broccoli cheese soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stove over low heat, stirring occasionally to prevent it from sticking to the bottom. If the soup thickens too much while storing, add a little extra milk or broth to reach your desired consistency.

The soup can also be frozen for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers. When reheating from frozen, thaw the soup overnight in the refrigerator and then warm it on the stove.

Serving Suggestions

Serve broccoli cheese soup with a side of crusty bread or garlic bread for dipping. A light salad with a tangy vinaigrette helps balance the richness of the soup. For a heartier meal, pair it with a grilled cheese sandwich, or serve it alongside roasted vegetables like cauliflower or Brussels sprouts.

FAQs

1. Can I use frozen broccoli?
   Yes, you can use frozen broccoli in place of fresh broccoli. Just make sure to thaw it and drain any excess water before adding it to the soup.
2. Can I make this soup dairy-free?
   Yes, you can use plant-based milk (like almond or oat milk) and dairy-free cheese for a dairy-free version of this soup.
3. Can I make this soup ahead of time?
   Yes, broccoli cheese soup can be made ahead of time and stored in the refrigerator for up to 4 days. It also freezes well for future meals.
4. Can I use a different type of cheese?
   Absolutely! While cheddar is traditional, you can experiment with other cheeses such as Gruyère, Monterey Jack, or even a sharp blue cheese for a different flavor profile.

Conclusion

Broccoli cheese soup is a comforting, satisfying dish that combines the earthy flavor of broccoli with the creamy richness of cheese. It’s easy to make, nutritious, and full of flavor, making it a great choice for any occasion. With this simple recipe, you can create a homemade version that’s much tastier and healthier than the canned varieties. Whether you serve it for a cozy dinner or as an appetizer at your next gathering, broccoli cheese soup is sure to be a hit with everyone at the table.

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