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Broccoli Cheese Soup

Featured in Comforting Bowls.

Cook onions in butter till soft, add chopped broccoli and let it simmer in broth till tender. Blend some smooth but leave chunks for texture. Stir in fresh grated cheese slow till it's all melty and smooth. Season good with salt and pepper. Takes bout 30 minutes total.

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Fatiha
Updated on Fri, 02 May 2025 12:23:33 GMT
A bowl of creamy broccoli cheddar soup garnished with broccoli florets and shredded cheese. Pin it
A bowl of creamy broccoli cheddar soup garnished with broccoli florets and shredded cheese. | zestplate.com

Whip up this velvety Broccoli Cheese Soup that's just like a warm hug in your bowl. Combine a luscious cheese base with crisp broccoli and tender carrots. It's a breeze to prepare and always a crowd-pleaser. I've got tricks to help you nail it every single time.

Benefits of This Hearty Soup

This soup fits perfectly when the weather turns chilly and you're craving something cozy and substantial. It calls for ingredients you can grab at any grocery store. The cheese mixture gets extra depth from a bit of hot sauce and Worcestershire, taking it beyond ordinary cheese soups. Your little ones will gobble up their veggies when they're swimming in this tasty bowl.

What You Need

  • Butter: Adds creaminess
  • Yellow Onion: Diced finely
  • Garlic: Pick fresh cloves
  • Worcestershire: For deep flavor
  • Hot Sauce: Just enough for kick
  • Flour: Creates thickness
  • Chicken Broth: Liquid foundation
  • Half and Half: For silky texture
  • Broccoli: Chopped into bits
  • Carrots: Sliced thinly
  • Cheddar: Go for sharp variety
  • Parmesan: Enhances taste
  • Spices: Mustard powder, pepper, paprika
  • Nutmeg: Just a touch

How To Make Broccoli Cheese Soup

Prep Work:
Shred cheese yourself - it'll melt smoothly. Chop everything before you turn on the stove.
Create Foundation:
Warm butter in large pot. Soften onions for about 5 minutes, stirring frequently.
Build Flavor:
Toss in garlic, Worcestershire, hot sauce, seasonings. Let cook for 1 minute. Sprinkle flour, cook another 2 minutes.
Form Liquid Base:
Gradually add broth while continuously stirring. Pour in half and half. Allow to simmer gently, then cook 5-7 minutes until thickened.
Soften Vegetables:
Add broccoli and carrots. Partially cover, simmer 10 minutes until tender but still firm.
Adjust Consistency:
For a creamier result? Blend portion with immersion blender. Keep some chunks for interest.
Incorporate Cheese:
Lower heat. Add cheese handful by handful until melted completely. Don't hurry or it'll clump together.
Final Adjustments:
Sample soup. Season with salt or pepper if needed. Serve while hot.
A close-up of a pot filled with creamy broccoli soup, featuring chunks of broccoli and a silver spoon. Pin it
A close-up of a pot filled with creamy broccoli soup, featuring chunks of broccoli and a silver spoon. | zestplate.com

Satisfying Comfort Dish

The ideal soup when temperatures drop. The blend of melty cheese and tender broccoli really hits the spot. It's ready in less than 60 minutes - perfect after a tiring day. It's filling without weighing you down. Tastes even better with some crusty bread on the side.

Creating Creaminess

The butter-flour combination gives your soup its velvety texture. Pour broth in gradually as you stir to avoid clumps. Keep the spoon moving until smooth. Takes patience but improves the final product. Similar to gravy but more luxurious.

Cheese Selection Tips

Grab a block and shred it yourself - pre-shredded packs won't melt properly. Bold cheddar creates the strongest flavor. A small amount of parmesan brings extra depth. Add cheese on low heat or you'll end up with a gritty texture.

Perfecting Your Technique

Simmer the soup gently to build thickness. Keep the lid slightly off to allow steam escape. Stir from the bottom to prevent scorching. Chop broccoli into similar sizes for even cooking. Sample frequently while cooking.

Storing Extra Portions

Will stay fresh in your fridge for three days in an airtight container. Can be frozen up to three months. Reheat on low temperature, stirring constantly. Mix in a dash of milk if it thickens too much during reheating.

A creamy broccoli cheddar soup topped with shredded cheese and black pepper in a pot. Pin it
A creamy broccoli cheddar soup topped with shredded cheese and black pepper in a pot. | zestplate.com

Frequently Asked Questions

→ Can use frozen broccoli?

Works fine, might be soft. Add it straight frozen. Takes less time. Still tastes good. Watch it don't mush.

→ Want different cheese?

Most melty kinds work. Mix kinds for fun. Sharp gives kick. Just grate it fresh. Need good melters.

→ Need it no wheat?

Use special flour mix. Rice flour works too. Check your broth. Still gets thick. Season bit more.

→ Keeping leftovers?

Box it up tight. Good three days cold. Heat real slow. Stir while warm. Might need milk splash.

→ Using veggie broth?

Works just perfect. Might need more salt. Still tastes rich. Keeps it meat free. Even better next day.

→ Getting too thick?

Add more broth slow. Keep stirring good. Watch your heat. Don't boil it. Easy fix quick.

→ Taking it places?

Keep it hot wrapped. Bring extra broth. Heat up there. Pack cheese cold. Maybe take backup.

→ Need it fast?

Buy cut broccoli. Have cheese ready. Quick cook veggies. One pot works. Still tastes nice.

→ Making big batch?

Double works fine. Need bigger pot. More time maybe. Watch cheese amount. Stir more often.

→ Want more flavor?

Add fresh garlic. Try some herbs. Season each step. Even nutmeg works. Don't skip salt.

→ Cheese not melting?

Heat too high maybe. Grate it smaller. Add bit slower. Keep stirring good. Use fresh cheese.

→ Kids don't like chunks?

Blend it smooth. Strain if needed. Make it thinner. More cheese helps. Still got good stuff.

Conclusion

Like this? Try broccoli cheese bake next. Or make veggie cheese pie. Both got same good taste.

Broccoli Cheese Soup

Fast creamy green soup.

Prep Time
10 Minutes
Cook Time
35 Minutes
Total Time
45 Minutes
By: Fatiha

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

01 6 tablespoons butter.
02 1 small yellow onion, diced.
03 3 cloves garlic.
04 1 teaspoon Worcestershire sauce.
05 1 teaspoon hot sauce.
06 6 tablespoons flour.
07 3 cups chicken broth.
08 3 cups half and half (half milk/half light cream).
09 3-4 cups finely diced broccoli florets, fresh or frozen.
10 ¾ cup carrots, julienned.
11 2 ½ cups cheddar cheese, shredded.
12 ¼ cup Parmesan cheese, grated.
13 1 teaspoon mustard powder.
14 ½ teaspoon pepper.
15 ½ teaspoon paprika.
16 1 pinch nutmeg.

Instructions

Step 01

Shred or grate the cheese and set it aside. Measure out the remaining ingredients to ensure a smooth cooking process.

Step 02

Melt the butter in a large soup pot over medium heat. Add the diced onions and stir, allowing them to soften gently for about 5 minutes.

Step 03

Introduce the garlic, Worcestershire sauce, hot sauce, and seasonings to the pot, cooking for another minute. Then, sprinkle in the flour, stirring to eliminate any raw flour taste, cooking for 1-2 minutes.

Step 04

Gradually add the chicken broth in small splashes, stirring continuously to maintain a smooth mixture. Follow by adding the half and half in the same manner. Bring the mixture to a gentle bubble and let it simmer, reducing and thickening for about 5-7 minutes. Stir occasionally and keep a silicone spatula handy to prevent sticking.

Step 05

Add the broccoli and carrots, partially cover the pot, and let them soften for about 10 minutes. Stir occasionally and adjust the heat to maintain a very gentle bubble.

Step 06

Once the broccoli is fork-tender, reduce the heat to low. For a smoother consistency, you can optionally use an immersion blender to blend a portion of the soup, then stir to combine.

Step 07

Gradually mix in the cheese over low heat, stirring until melted and well-combined. Serve hot and enjoy!.

Notes

  1. For a thick and creamy texture, ensure all ingredients are measured precisely and follow the simmering times.
  2. The mustard powder, Worcestershire sauce, and hot sauce subtly enhance the soup’s flavor without overpowering it.
  3. Frozen broccoli can be used but may result in a slightly mushier texture.
  4. Adjust seasoning to taste, particularly the nutmeg, which should be used sparingly.
  5. Skipping the Parmesan cheese is an option, but it adds a nuanced flavor that enriches the soup.

Tools You'll Need

  • Large soup pot.
  • Silicone spatula.
  • Immersion blender (optional).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 544
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~