Broccoli Cheese Soup Recipe
Introduction
This Broccoli Cheese Soup is a creamy, comforting classic perfect for chilly days. Made with fresh broccoli and sharp cheddar, it’s both flavorful and satisfying. Easy to prepare, it’s ideal for a cozy lunch or dinner.
Ingredients
- 4 Tablespoons butter
- 1 cup onion (finely chopped)
- 1 cup shredded carrots
- 3 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 cups half and half
- 4 cups broccoli florets (chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cups sharp cheddar
Instructions
- Step 1: Melt butter in a large stock pot over medium heat. Add onion and sauté for 5 minutes until onions are soft.
- Step 2: Add shredded carrots and minced garlic, cooking for 2 minutes until fragrant.
- Step 3: Stir in the flour and cook for 2 to 3 minutes to remove the raw taste.
- Step 4: Whisk in the chicken stock and half and half until the mixture is smooth.
- Step 5: Add broccoli florets, salt, black pepper, and nutmeg. Bring to a simmer and cook for 10 minutes until broccoli is tender.
- Step 6: Carefully remove about half of the soup and blend until smooth. Pour it back into the pot and stir to combine. This step is optional but creates a creamier texture.
- Step 7: Stir in the sharp cheddar cheese until melted. Serve the soup immediately while warm.
Tips & Variations
- For a vegetarian version, substitute vegetable broth for chicken stock.
- Use a blender or immersion blender carefully to avoid splashing hot soup.
- Add cooked bacon bits or a pinch of cayenne pepper for extra flavor.
- Swap sharp cheddar for smoked gouda for a unique twist.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. The soup may thicken when cooled; add a splash of milk or broth while reheating to reach desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup dairy-free?
Yes, substitute the butter and half and half with dairy-free alternatives like olive oil and coconut milk or almond milk, and use a dairy-free cheese or omit cheese completely.
Is it possible to freeze broccoli cheese soup?
Yes, you can freeze the soup in a suitable container for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove, stirring well. Note that texture may slightly change due to the dairy content.
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Broccoli Cheese Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This comforting broccoli cheese soup combines tender broccoli florets with sharp cheddar cheese in a creamy, flavorful base. Perfect for chilly days, the soup is made by sautéing aromatic vegetables, simmering with broth and cream, and blending half for a smooth yet chunky texture.
Ingredients
Vegetables and Aromatics
- 1 cup onion, finely chopped
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 4 cups broccoli florets, chopped
Dairy and Fats
- 4 Tablespoons butter
- 2 cups half and half
- 1 1/2 cups sharp cheddar cheese, shredded
Liquids and Seasonings
- 2 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup all-purpose flour
Instructions
- Melt Butter and Sauté Onions: Melt the butter in a large stock pot over medium heat. Add the finely chopped onions and sauté for about 5 minutes until they are soft and translucent, developing a fragrant base for the soup.
- Add Carrots and Garlic: Stir in the shredded carrots and minced garlic. Cook these together for 2 minutes until the garlic is fragrant and the carrots begin to soften.
- Add Flour and Cook: Sprinkle the all-purpose flour into the pot and cook for 2 to 3 minutes, stirring constantly. This step cooks out the raw flour taste and begins to form the roux, which will thicken the soup.
- Whisk in Broth and Half and Half: Gradually whisk in the chicken stock and half and half, mixing until the mixture is smooth and free of lumps. This forms the creamy soup base.
- Simmer with Broccoli and Seasonings: Add the chopped broccoli florets, salt, black pepper, and nutmeg. Bring the mixture to a gentle simmer and cook for about 10 minutes until the broccoli is tender yet still vibrant green.
- Blend Half the Soup (Optional): Carefully ladle out about half of the soup and blend it until smooth using a blender or immersion blender. Then pour the blended soup back into the pot and stir to combine, creating a deliciously creamy texture with some broccoli chunks remaining.
- Melt in Cheese and Serve: Stir in the shredded sharp cheddar cheese until it is fully melted and incorporated. Serve the soup immediately while hot for the best taste and texture.
Notes
- For a vegetarian version, substitute the chicken stock with vegetable broth.
- Half and half can be replaced with whole milk or heavy cream depending on desired richness.
- Blending half the soup is optional but recommended for a creamy yet textured consistency.
- Use freshly shredded cheddar for better melting compared to pre-shredded cheese.
- Adjust seasoning with additional salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: broccoli cheese soup, creamy broccoli soup, cheddar cheese soup, easy soup recipe, stovetop soup, vegetable soup, comfort food
