Broccoli Cheese Soup Recipe

If you are craving a comforting bowl that is both creamy and bursting with fresh flavors, this Broccoli Cheese Soup Recipe is an absolute must-try. It combines tender broccoli florets with rich, melted cheddar and Parmesan cheeses creating a luscious, velvety texture that warms you from the inside out. Whether you want a hearty lunch or a satisfying dinner starter, this soup delivers a perfect balance of vibrant green goodness and cheesy indulgence that will quickly become a favorite in your home kitchen.

Ingredients You’ll Need

The beauty of this Broccoli Cheese Soup Recipe lies in its simplicity. Each ingredient plays a key role in building layers of flavor and texture, making it easy to prepare yet deeply satisfying. From the fresh broccoli to the creamy cheeses, every element is essential to creating that perfect bowl.

• 4 cups broccoli florets (fresh or frozen): The star vegetable providing vibrant color and a tender bite.
• 1 tbsp olive oil or butter: Adds richness and helps soften the aromatics for a flavorful base.
• 1 onion, finely chopped: Brings natural sweetness and depth when sautéed.
• 2 cloves garlic, minced: Infuses the soup with warm, savory notes.
• 3 cups vegetable broth (or chicken broth): Forms the flavorful liquid foundation of the soup.
• 1 cup milk (dairy or plant-based): Helps create a creamy consistency without overpowering the flavors.
• 1 cup heavy cream (or coconut cream substitute): Gives the soup a luxuriously smooth and rich mouthfeel.
• 2 cups shredded sharp cheddar cheese: Provides that signature cheesy punch that makes the soup irresistible.
• 1/2 cup grated Parmesan cheese: Adds a subtle nutty sharpness that enhances complexity.
• 1 tbsp all-purpose flour (or gluten-free flour alternative): Thickens the soup to just the right consistency.
• 1/2 tsp paprika: Gives a gentle smoky flavor and beautiful color contrast.
• Salt and pepper to taste: Essential seasonings to balance and elevate the overall flavor.

How to Make Broccoli Cheese Soup Recipe

Step 1: Sauté Aromatics

Begin by warming the olive oil or butter in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, cooking until they become fragrant and translucent, about 3 to 4 minutes. This step builds a savory, flavorful base that sets the tone for the entire soup.

Step 2: Create the Roux

Sprinkle in the flour while stirring continuously for one minute. This helps cook off the raw flour taste and combines with the fat to form a roux, which will beautifully thicken the soup later without lumps.

Step 3: Build the Broth

Slowly add the broth into the pot while whisking or stirring constantly. This careful incorporation ensures a smooth base. Bring the mixture to a gentle simmer to start melding all those flavors together.

Step 4: Cook the Broccoli

Add the broccoli florets to the simmering broth. Let them cook for 8 to 10 minutes until tender but still vibrant green. This timing keeps the broccoli from getting mushy and losing its bright color.

Step 5: Blend for Creaminess

Using an immersion blender, puree part of the soup directly in the pot, leaving some broccoli chunks to add pleasant texture. If you prefer, blend half of the soup in a countertop blender and then return it to the pot. This method ensures a perfect balance of creamy smoothness and hearty bite.

Step 6: Stir in Dairy and Spices

Add the milk, heavy cream, and paprika to the soup, stirring well. Allow it to simmer gently for about five minutes to thicken and let the flavors integrate fully, enriching the soup’s creamy profile.

Step 7: Melt the Cheeses

Gradually fold in the cheddar and Parmesan cheeses, stirring continuously until melted into a luscious, velvety texture. Finish by seasoning with salt and pepper to taste, adjusting according to your preference.

Step 8: Serve and Enjoy

Once your Broccoli Cheese Soup Recipe is ready, ladle it into bowls and get ready to enjoy a cozy feast that feels like a warm hug.

How to Serve Broccoli Cheese Soup Recipe

Garnishes

Enhance your bowl with a sprinkle of extra shredded cheddar or Parmesan cheese for that irresistible melty topping. A dash of paprika or a few crunchy croutons adds delightful texture and color contrast, making every spoonful exciting and inviting.

Side Dishes

This soup pairs wonderfully with crusty artisan bread, garlic butter toast, or a simple green salad. These sides complement the creamy richness with fresh or crunchy counterpoints, rounding out your meal elegantly.

Creative Ways to Present

For a fun twist, serve the soup in mini bread bowls or hollowed-out bell peppers to impress your guests. You can also swirl in a drizzle of herb-infused olive oil or a dollop of sour cream for an added layer of flavor and visual appeal.

Make Ahead and Storage

Storing Leftovers

Place any leftover Broccoli Cheese Soup Recipe in an airtight container and store in the refrigerator. It stays fresh for up to 3 days, making it a perfect easy lunch or dinner option later in the week.

Freezing

This soup freezes beautifully. Pour it into freezer-safe containers, leaving some room for expansion, and freeze for up to 2 months. Just remember that cream-based soups may slightly separate, so give it a good stir upon reheating.

Reheating

Gently reheat the soup on the stove over low heat, stirring occasionally to prevent scorching. You may want to add a splash of milk or broth if it has thickened too much from storage, restoring that desirable creamy consistency.

FAQs

Can I use frozen broccoli for this Broccoli Cheese Soup Recipe?

Absolutely! Frozen broccoli is a convenient and budget-friendly option that works just as well as fresh. Just be sure to adjust cooking time slightly if the florets are frozen solid to ensure they become tender.

What can I substitute for heavy cream in this soup?

You can use coconut cream or a plant-based cream alternative if you want a dairy-free version. Whole milk alone can work, but the soup will be less rich and creamy.

Is it possible to make this Broccoli Cheese Soup Recipe spicy?

Definitely! Add a pinch of cayenne pepper, some chopped jalapeños, or a few dashes of hot sauce when stirring in the spices to give the soup a gentle kick that complements the cheddar beautifully.

How thick should the soup be when finished?

The ideal texture is creamy and smooth but not too thick to be spoonable. If your soup feels too heavy, add a little broth or milk to loosen it; if it’s too thin, simmer a bit longer to reduce it or add a bit more cheese.

Can I prepare this soup in a slow cooker?

Yes, start by sautéing onions and garlic as usual, then add all ingredients except the cheeses and cream into a slow cooker. Cook on low for 4-5 hours, then stir in cheese and cream at the end to melt smoothly.

Final Thoughts

This Broccoli Cheese Soup Recipe is a truly comforting dish that brings warmth, flavor, and a touch of nostalgia to any table. It’s approachable enough for a weeknight meal yet impressive enough to share with friends and family. Once you try making it yourself, this soup will no doubt become one of your all-time favorites—so grab your pot and get cooking!

Broccoli Cheese Soup Recipe

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4 from 69 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A rich and creamy Broccoli Cheese Soup bursting with flavor, combining tender broccoli florets with sharp cheddar and Parmesan cheeses in a velvety base. This comforting soup is perfect for cozy meals and can be easily adapted to use dairy or plant-based ingredients.

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Ingredients

Scale 1x2x3x

Vegetables

• 4 cups broccoli florets (fresh or frozen)
• 1 onion, finely chopped
• 2 cloves garlic, minced

Liquids & Dairy

• 1 tbsp olive oil or butter
• 3 cups vegetable broth (or chicken broth)
• 1 cup milk (dairy or plant-based)
• 1 cup heavy cream (or coconut cream substitute)

Cheese

• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Other

• 1 tbsp all-purpose flour (or gluten-free flour alternative)
• 1/2 tsp paprika
• Salt and pepper to taste

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Instructions

1. Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
2. Make Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly for 1 minute to form a smooth roux that will thicken the soup.
3. Add Broth: Gradually pour in the vegetable or chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
4. Cook Broccoli: Add the broccoli florets to the pot and cook for 8-10 minutes, or until the broccoli is tender when pierced with a fork.
5. Blend Soup: Use an immersion blender to purée part of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, purée, and then return it to the pot.
6. Add Dairy and Seasonings: Stir in the milk, heavy cream, and paprika, then let the soup simmer gently for 5 minutes to meld the flavors and heat through.
7. Add Cheese: Gradually mix in the shredded cheddar and grated Parmesan cheese, stirring continuously until all the cheese is melted and the soup is smooth. Season to taste with salt and pepper.
8. Serve: Ladle the hot soup into bowls and garnish with extra cheese, croutons, or a sprinkle of paprika if desired. Serve immediately.

Notes

• For a dairy-free version, substitute heavy cream with coconut cream and use plant-based milk.
• Use gluten-free flour to make the soup gluten-free.
• If you prefer a smoother texture, blend the entire soup until creamy.
• Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
• Adjust thickness by adding more broth or milk as desired.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American