This broccoli cheese soup is creamy, cheesy, and perfect for a cozy meal. It’s packed with delicious broccoli and warm, melted cheese that makes every bite irresistible!
Honestly, there’s nothing better than dipping a crusty bread into this soup. It warms your belly and your heart! I love making it for a quick lunch or dinner on chilly days!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is key for that vibrant color and crunch. If you run out, frozen broccoli works too. Just add it later in the cooking process since it’s already tender.
Cheddar Cheese: Sharp cheddar gives a great flavor. If you’re looking for something creamier, feel free to use Monterey Jack or a blend of both. Vegan cheese can also work if you’re going dairy-free!
Chicken Broth: Using chicken broth adds richness, but vegetable broth is a great substitute for a lighter flavor. Homemade broth is wonderful if you have it, too!
How Do You Blend the Soup Without Making a Mess?
Blending the soup to your desired texture is important. Here are some tips:
- Use an immersion blender directly in the pot for easy blending and less cleanup. Just be cautious of splatters.
- If using a countertop blender, let the soup cool slightly first to avoid steam buildup. Blend in batches, and don’t fill the blender too full.
- Blend to your preferred creaminess—leave some broccoli pieces whole for texture!
How to Make Broccoli Cheese Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets (about 1 large head)
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth or vegetable broth
- 2 cups half-and-half or whole milk
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
- Optional: additional shredded cheddar for garnish
- Freshly ground black pepper for garnish
How Much Time Will You Need?
This delightful broccoli cheese soup will take about 10 minutes to prep and around 30 minutes to cook. You’ll spend a little time chopping the veggies and stirring the pot, but it’s well worth it for the creamy, cheesy goodness!
Step-by-Step Instructions:
1. Cook the Veggies:
In a large pot over medium heat, start by melting the butter. Add the chopped onion and carrots. Sauté them for about 5 minutes, stirring often, until they are tender and fragrant.
2. Make the Roux:
Next, sprinkle the flour over the cooked veggies and stir well to create a roux. Cook this mixture for about 1-2 minutes, stirring constantly until it turns a light golden color. This will help thicken your soup later!
3. Add the Broth:
Gradually whisk in the chicken broth. This helps avoid any lumps. Keep stirring until the mixture comes to a simmer and starts to thicken slightly, which should take about 3-5 minutes.
4. Incorporate the Broccoli:
Now stir in the half-and-half and then add the broccoli florets. Allow the soup to simmer for about 10-15 minutes, or until the broccoli is tender but still a bright green color.
5. Blend for Texture:
Remove the pot from heat. Here’s where you get to decide on your texture! Use an immersion blender to blend part of the soup to your preferred creaminess, leaving some broccoli pieces whole. If you don’t have an immersion blender, carefully blend half of the soup in a countertop blender and then return it to the pot.
6. Add the Cheese:
Stir in the shredded cheddar cheese, mixing until it melts and the soup becomes smooth and creamy. Taste and season with salt and freshly ground black pepper as desired.
7. Serve and Enjoy:
Serve your warm broccoli cheese soup hot, garnished with extra shredded cheddar cheese and a sprinkle of freshly ground black pepper if you like. It pairs beautifully with crusty bread for dipping!
Enjoy your delicious, creamy broccoli cheese soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just add it to the soup during the last 10 minutes of cooking, as frozen broccoli is already tender. It’ll still provide great flavor and texture!
What If I Don’t Have Half-and-Half?
No problem! You can substitute half-and-half with whole milk or a mixture of milk and cream (1 part cream to 2 parts milk). If you want a lighter version, use just milk, keeping in mind the soup may be a little less creamy.
How to Store Leftovers?
Store leftover broccoli cheese soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove over low heat, stirring occasionally. You may want to add a splash of milk or cream to restore its creamy texture.
Can I Add Other Vegetables?
Absolutely! Feel free to get creative. Cauliflower, potatoes, or even spinach can make delicious additions. Just adjust the cooking time accordingly to ensure all vegetables are tender before blending.
