Broccoli Cheese Soup

Why You’ll Love This Recipe

• Creamy and Cheesy: Smooth, cheesy base with tender broccoli pieces.

• Nutritious: Broccoli adds fiber, vitamins, and antioxidants.

• Easy to Make: Uses simple ingredients and straightforward cooking methods.

• Family Favorite: Loved by kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups broccoli florets

• 3 tablespoons butter

• 1 small onion, diced

• 3 cloves garlic, minced

• 1/4 cup all-purpose flour

• 3 cups chicken or vegetable broth

• 2 cups milk (whole or 2%)

• 2 cups shredded sharp cheddar cheese

• Salt and pepper to taste

• Optional: pinch of nutmeg

Directions

1. Cook Broccoli: Steam or boil broccoli florets until tender, about 5-7 minutes. Drain and set aside.

2. Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion and garlic; sauté until softened and fragrant, about 5 minutes.

3. Make Roux: Stir in flour and cook for 1-2 minutes, whisking constantly.

4. Add Liquids: Gradually whisk in broth and milk, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.

5. Add Broccoli and Cheese: Stir in cooked broccoli and shredded cheddar cheese until cheese melts and soup is smooth.

6. Season and Serve: Season with salt, pepper, and nutmeg if using. Serve hot with crusty bread or crackers.

Servings and Timing

• Servings: 4-6

• Preparation Time: 10 minutes

• Cooking Time: 25 minutes

• Total Time: 35 minutes

Variations

• Add Protein: Stir in cooked chicken or bacon bits.

• Make It Vegan: Use dairy-free milk and cheese alternatives, and vegetable broth.

• Extra Veggies: Add carrots or cauliflower for more nutrition.

• Spicy Kick: Add a pinch of cayenne pepper or hot sauce.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze in portions for up to 2 months; thaw and reheat gently.

• Reheating: Warm on the stovetop over low heat, stirring frequently.

FAQs

Can I use frozen broccoli?

Yes, thaw and drain well before adding.

How do I avoid grainy soup?

Use freshly shredded cheese and melt slowly.

Can I make this soup ahead?

Yes, reheat gently to prevent separation.

Is this soup gluten-free?

Not with regular flour; use gluten-free flour or cornstarch.

Can I use other cheeses?

Cheddar is classic; gouda or Monterey Jack work well too.

How thick should the soup be?

Creamy but pourable; adjust broth or milk as needed.

Can I add noodles?

Yes, add cooked noodles before serving.

Is this soup kid-friendly?

Yes, it’s a popular comfort food for children.

Can I make this soup dairy-free?

Yes, substitute with plant-based milk and cheese.

What sides go well?

Crusty bread, crackers, or a fresh green salad.

Conclusion

Broccoli Cheese Soup is a timeless, creamy, and comforting dish that’s easy to make and deliciously satisfying. Whether for a quick lunch or cozy dinner, this soup brings warmth and flavor to your table.

Broccoli Cheese Soup

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Broccoli Cheese Soup is a creamy, comforting classic combining tender broccoli florets with rich melted cheese in a velvety broth, perfect for cozy dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Sautéing and Simmering
• Cuisine: American
• Diet: Low Fat

Ingredients

1. 4 cups broccoli florets
   
   3 tablespoons butter
   
   1 small onion, diced
   
   3 cloves garlic, minced
   
   1/4 cup all-purpose flour
   
   3 cups chicken or vegetable broth
   
   2 cups milk (whole or 2%)
   
   2 cups shredded sharp cheddar cheese
   
   Salt and pepper to taste
   
   Optional: pinch of nutmeg

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Instructions

Steam or boil broccoli florets until tender, about 5-7 minutes. Drain and set aside.

1. In a large pot, melt butter over medium heat. Add onion and garlic; sauté until softened and fragrant, about 5 minutes.
2. Stir in flour and cook for 1-2 minutes, whisking constantly to make a roux.
3. Gradually whisk in broth and milk, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
4. Stir in cooked broccoli and shredded cheddar cheese until cheese melts and soup is smooth.
5. Season with salt, pepper, and nutmeg if using. Serve hot with crusty bread or crackers.

Notes

1. Add cooked chicken or bacon bits for extra protein.
2. Use dairy-free milk and cheese alternatives with vegetable broth for a vegan version.
3. Add carrots or cauliflower for extra nutrition.
4. Add cayenne pepper or hot sauce for a spicy kick.
5. Store leftovers in airtight container in fridge up to 3 days; freeze up to 2 months.
6. Reheat gently on stovetop over low heat, stirring frequently to prevent separation.

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 320
• Sugar: 5g
• Sodium: 650mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 65mg