If you have a craving for comfort in a bowl, look no further than this Creamy Broccoli Cheese Soup Recipe. It’s the perfect blend of tender broccoli, velvety potatoes, and sharp cheddar cheese, all wrapped in a luscious, creamy broth that warms you from the inside out. This soup is the kind of dish that feels like a cozy hug on a chilly day, yet it’s fresh and vibrant enough to be loved any time you need a little extra deliciousness in your life. Whether you’re serving it for a family dinner or just whipping up something special for yourself, this soup never disappoints.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and ensures every spoonful sings with flavor and texture. These simple, wholesome ingredients come together beautifully, balancing freshness, creaminess, and a touch of indulgence that make this soup unforgettable.
- 3 cups low sodium vegetable broth: Provides a savory, light base that lets the veggies shine without overpowering the cheese.
- 1 cup grated carrot: Adds natural sweetness and vibrant color to brighten the soup.
- 1 cup finely diced celery: Introduces a subtle earthiness and a little crunch for texture contrast.
- 2 small/medium potatoes, grated (Yukon Gold or Russet): Bring creaminess and body to the broth, thickening it naturally.
- 4 1/2 cups chopped broccoli: The star ingredient that lends freshness, nutrition, and satisfying bite.
- 1 medium yellow onion, finely chopped: Offers a gentle sweetness when sautéed, building depth of flavor.
- 5 tablespoons butter, divided: Used both to sauté and enrich the roux, adding silkiness throughout.
- ¼ cup all-purpose flour: The secret to a smooth, thickened soup by creating the perfect roux.
- 2 cups half and half (fat-free works well): Contributes richness and creaminess without heaviness.
- 1 1/2 cups whole milk: Balances out the creaminess and keeps the soup light and smooth.
- Salt and pepper, to taste: Essential seasonings to bring out every wonderful note in the soup.
- 3 cups shredded cheddar cheese: The cheesy heart of the soup, melting into dreamy goodness.
How to Make Creamy Broccoli Cheese Soup Recipe
Step 1: Prepare Your Vegetables
Start by getting your veggies ready: grate your potatoes and carrot, finely dice the celery and onion, and chop the broccoli into bite-sized pieces. Also, shred your cheddar cheese and let it sit at room temperature so it melts seamlessly later.
Step 2: Simmer the Base Vegetables
In a large pot, pour in the low sodium vegetable broth and bring it up to medium heat. Toss in the grated carrot, diced celery, and grated potatoes, then cover the pot. Let it come to a boil, then reduce the heat to simmer. This gentle cooking softens the veggies and builds a flavorful foundation over 3-5 minutes.
Step 3: Add the Broccoli
Now, add the chopped broccoli to the pot and continue simmering for a couple more minutes. How long depends on your preference for chunkiness — less time for tender-crisp florets, more time for softer bites. When done, remove the pot from heat to pause the cooking process.
Step 4: Sauté the Onion
In a separate skillet, melt 1 tablespoon of butter over medium heat. Add your finely chopped onion and cook until soft and lightly golden, releasing a fragrant sweetness that enhances the soup’s depth.
Step 5: Make the Roux
Transfer the sautéed onion to your soup pot with the veggies. Return your skillet to the stove and melt the remaining 4 tablespoons of butter. Once melted, whisk in the flour, stirring constantly to form a smooth roux—the magical base that will thicken your soup perfectly.
Step 6: Add Dairy and Thicken
Slowly whisk in the half and half and milk, adding about a cup at a time to keep the mixture smooth. Keep stirring over medium heat until the roux thickens and becomes bubbly and luscious. Don’t forget to season the mixture generously with salt and pepper—this step is key to a flavorful soup!
Step 7: Combine and Simmer
Carefully pour the creamy roux into the pot with your veggies, stirring to combine everything evenly. Let the soup cook for another 2 minutes so the flavors can marry beautifully and the mixture thickens just right.
Step 8: Add the Cheese
Remove the soup from heat and gradually stir in the shredded cheddar cheese. Watch it melt into a smooth, cheesy embrace that makes this Creamy Broccoli Cheese Soup Recipe truly unforgettable. Give it a taste and adjust the seasoning if you want a little more salt, pepper, or even a pinch of vegetable bouillon for extra oomph.
How to Serve Creamy Broccoli Cheese Soup Recipe
Garnishes
Personalizing your bowl is where the fun begins! Sprinkle extra shredded cheddar, cracked black pepper, or a few fresh chives on top. A swirl of sour cream or a sprinkle of crispy bacon bits also brings texture and flavor that excite each bite.
Side Dishes
This soup pairs beautifully with crusty bread or a warm, buttery baguette to sop up every creamy drop. For a lighter option, a simple green salad with lemon vinaigrette adds a refreshing counterpoint to the rich soup.
Creative Ways to Present
Serve the soup in hollowed-out sourdough bread bowls for an eye-catching, edible presentation perfect for dinner parties. Or layer it over toasted crostini topped with extra cheese and herbs for a playful appetizer twist.
Make Ahead and Storage
Storing Leftovers
This soup stays fresh and delicious when stored in an airtight container in the refrigerator for up to 4 days. Give it a good stir before reheating to reincorporate any settled ingredients.
Freezing
While best enjoyed fresh, you can freeze leftover soup in freezer-safe containers for up to 3 months. Keep in mind that the texture of the cream and cheese might shift slightly, so gently reheat and stir well to restore its creamy nature.
Reheating
Warm your soup slowly over low to medium heat on the stove, stirring often to prevent sticking and maintain that luscious texture. Adding a splash of milk or broth during reheating can help bring back its original creaminess if it feels too thick.
FAQs
Can I use frozen broccoli for this soup?
Absolutely! Frozen broccoli works just fine and is a convenient, year-round option. Just add it when you would the fresh broccoli and adjust cooking time as needed, since frozen veggies are usually pre-cooked slightly.
Is it possible to make this soup dairy-free?
Yes, you can substitute dairy products with unsweetened plant-based milk like oat or almond milk and use a dairy-free butter alternative. Choose a sharp dairy-free cheese or nutrition yeast to bring in that cheesy flavor.
How can I make this soup thicker or thinner?
For thicker soup, use less broth or add an extra potato. For thinner consistency, simply add more broth or milk until you reach your desired texture.
Can I use chicken broth instead of vegetable broth?
Definitely. Chicken broth adds a richer flavor that complements the cheese nicely, but vegetable broth keeps it suitable for vegetarians. Both will yield delicious results.
What type of cheddar cheese works best?
A sharp or extra sharp cheddar cheese is ideal because it melts well and provides a bold, tangy flavor that stands out beautifully in this Creamy Broccoli Cheese Soup Recipe.
Final Thoughts
There’s something truly special about a homemade Creamy Broccoli Cheese Soup Recipe that fills your kitchen with warm, inviting aromas and pleases every palate. Once you try this recipe, it might just become your go-to comfort food for any season. So grab your ladle, and dive into a bowl of cheesy, creamy goodness that feels like a little celebration every time you spoon it up!
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Creamy Broccoli Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Broccoli Cheese Soup is a creamy, comforting bowl perfect for chilly days. Made with fresh vegetables, a velvety roux, and sharp cheddar cheese, it combines simple ingredients to create a flavorful and satisfying soup that serves 8. The soup simmers gently on the stovetop for a perfect balance of tender broccoli, sweet carrots, and savory cheese.
Ingredients
Vegetables
- 3 cups low sodium vegetable broth
- 1 cup grated carrot (about 1–2 carrots)
- 1 cup finely diced celery (about 2 ribs celery)
- 2 small/medium potatoes, grated (Yukon Gold or Russet)
- 4 1/2 cups chopped broccoli (about 3 small heads of broccoli)
- 1 medium yellow onion, finely chopped (about 1 cup)
Dairy and Fats
- 5 tablespoons butter, divided
- 2 cups half and half (fat free works well)
- 1 1/2 cups whole milk
- 3 cups shredded cheddar cheese
Other
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
Instructions
- Prepare vegetables and cheese: Grate or chop the vegetables as specified. Shred the cheddar cheese and set it aside at room temperature to help it melt better later in the recipe.
- Cook base vegetables: In a large soup pot over medium heat, add the vegetable broth. Add the grated carrots, diced celery, and grated potatoes. Cover and bring to a boil, then reduce heat to simmer. Cook until the vegetables are tender, about 3-5 minutes.
- Add broccoli: Stir in the chopped broccoli and simmer for another 1-2 minutes, depending on how fine or chunky your broccoli is chopped. Then remove the pot from the heat.
- Sauté onion: In a separate skillet over medium heat, melt 1 tablespoon of butter. Add the finely chopped onion and sauté until tender and lightly browned, about 5-7 minutes.
- Add onion to soup and make roux: Transfer the sautéed onions to the soup pot. Return the skillet to the stove, add the remaining 4 tablespoons of butter, and melt over medium heat. Whisk in the flour to create a roux, stirring well until the mixture is smooth.
- Add dairy to roux: Gradually add the half and half and milk, one cup at a time, constantly whisking to avoid lumps. Continue cooking and stirring until the roux thickens and becomes smooth and bubbly. Season this mixture with salt and pepper to taste.
- Combine roux and soup: Slowly pour the roux mixture into the pot with the cooked vegetables, stirring carefully to combine. Cook together for an additional 2 minutes over low heat.
- Add cheese and final seasoning: Remove the soup from heat and stir in the shredded cheddar cheese until fully melted and incorporated. Taste and adjust seasoning with additional salt, pepper, or vegetable bouillon base if desired. Serve warm.
Notes
- Using low sodium vegetable broth helps control the saltiness of the soup.
- Allow the cheddar cheese to come to room temperature so it melts smoothly into the soup.
- To make this soup vegetarian-friendly, ensure the vegetable broth is certified vegetarian.
- If you prefer a thicker soup, use less milk or cook the roux a bit longer before adding liquids.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
