This Broccoli Cheese Soup is warm and cheesy, perfect for a cozy day. With fresh broccoli and melted cheese, it’s both tasty and comforting!
Who doesn’t love a big bowl of creamy soup? I always pair it with some crusty bread for dipping—it’s like a hug in a bowl! ❤️
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is key for its bright color and flavor. If you’re out of fresh, frozen broccoli works too—just make sure to thaw it first.
Cheddar Cheese: Sharp cheddar gives the best flavor, but you can mix in other cheeses like Monterey Jack or Gruyère for a different twist. For a lighter option, try reduced-fat cheese.
Half-and-Half: This helps make the soup creamy. You can swap it with whole milk for a lighter version. For a dairy-free option, use coconut milk or unsweetened almond milk.
Onion & Garlic: The aromatic foundation! If you’re short on fresh garlic, garlic powder can work in a pinch. Leeks or shallots can be good onion substitutes.
How Do I Make Sure My Roux Turns Out Right?
The roux is crucial for thickening your soup. Ensure you’re cooking it for just long enough to remove the raw flour taste, about 2 minutes. Stir constantly so it doesn’t burn!
- Start with melted butter and add the flour while the fat is hot.
- Stir it together until it forms a paste—this is your roux!
- Keep stirring as you add the broth slowly to avoid clumps.
With these tips and insights, you’ll have a delicious Broccoli Cheese Soup that’s sure to warm you up! Pair it with some crunchy bread for a complete meal.
Broccoli Cheese Soup
Ingredients:
- 4 cups fresh broccoli florets (about 1 large head of broccoli)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups half-and-half or whole milk
- 2 cups sharp cheddar cheese, shredded
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon paprika (optional, for garnish)
- 1/4 teaspoon dried thyme or Italian seasoning (optional)
Time Needed:
This delicious Broccoli Cheese Soup takes about 10 minutes to prep and 25 minutes to cook, for a total of around 35 minutes from start to finish. Quick and simple—perfect for a weeknight dinner!
Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant, making sure not to let it burn!
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for about 2 minutes to remove the raw flour taste—this will help thicken your soup!
3. Incorporate the Broth:
Gradually whisk in the chicken broth, breaking up any lumps that may form. Keep stirring until the mixture thickens slightly.
4. Add Dairy:
Now add the half-and-half or whole milk, continuing to whisk. Heat the mixture until the soup begins to simmer, stirring occasionally.
5. Add the Broccoli:
Gently add the broccoli florets to the pot. Cover and let the soup simmer for about 8-10 minutes, or until the broccoli is tender but still bright green, maintaining that lovely color!
6. Cheese It Up:
Remove the soup from heat and stir in the shredded cheddar cheese until it’s fully melted and incorporated. Taste and adjust the seasoning with salt and freshly ground black pepper according to your preference.
7. Blend for Texture (Optional):
If you’d like a smoother texture, you can partially puree the soup using an immersion blender, leaving some broccoli pieces whole for added texture. This step is optional depending on your preference!
8. Serve and Enjoy:
Serve the soup hot, garnished with a sprinkle of paprika and a pinch of dried thyme or Italian seasoning, if desired. Enjoy this comforting bowl of cheesy goodness with some crusty bread!
Warm up with this delicious Broccoli Cheese Soup—it’s not only tasty but also a great way to enjoy your greens!
Can I Use Frozen Broccoli for This Recipe?
Absolutely! If you’re using frozen broccoli, just make sure to thaw it first and drain any excess water. This will help keep your soup from getting too watery!
How Can I Make This Soup Vegan?
To make this soup vegan, substitute the butter with olive oil or vegan butter, use vegetable broth instead of chicken broth, and swap out the half-and-half and cheese for plant-based milk and vegan cheese or nutritional yeast for a cheesy flavor.
Can I Store Leftovers?
Yes, you can store leftovers! Simply place the soup in an airtight container and refrigerate it for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally.
How Can I Thicken the Soup More?
If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the soup while it’s simmering until it reaches your desired consistency.
