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Rich Broccoli Cheese Soup

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.

Featured in Comforting Bowls.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:36 GMT
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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

Make this creamy Broccoli Cheese Soup that's pure comfort in a bowl. Mix smooth cheese broth with fresh broccoli and sweet carrots. Easy to make and everyone loves it. I'll share tips to make it turn out perfect every time.

Why Make This Soup

This soup works for any cold night when you want something warm and filling. Uses stuff you can find easy at the store. The cheese broth gets rich with hot sauce and Worcestershire making it taste better than regular cheese soup. Even kids eat their vegetables when they're in this soup.

What You Need

  • Butter: Makes it rich
  • Yellow Onion: Cut small
  • Garlic: Fresh best
  • Worcestershire: Adds good taste
  • Hot Sauce: Just a dash
  • Flour: Makes it thick
  • Chicken Broth: For base
  • Half and Half: Makes it creamy
  • Broccoli: Cut small
  • Carrots: Cut thin
  • Cheddar: Sharp kind best
  • Parmesan: Adds flavor
  • Spices: Mustard powder, pepper, paprika
  • Nutmeg: Tiny pinch

How to Make It

Get Ready:
Grate cheese fresh - melts better. Have everything cut and ready before starting.
Start Base:
Melt butter in big pot. Cook onions till soft, about 5 minutes. Stir often.
Add Flavors:
Put in garlic, Worcestershire, hot sauce, spices. Cook 1 minute. Add flour, stir 2 minutes more.
Make Broth:
Pour broth in slow, keep stirring. Add half and half. Let bubble gentle, then cook 5-7 minutes till thick.
Cook Veggies:
Put in broccoli and carrots. Cover part way, cook 10 minutes till soft but not mushy.
Make Smooth:
Want smoother soup? Blend some with mixer. Leave some chunks for texture.
Add Cheese:
Turn heat low. Stir in cheese bit by bit till melts smooth. Don't rush or cheese gets stringy.
Check Taste:
Try soup. Add salt or pepper if needed. Serve 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

Good Comfort Food

Perfect soup for cold days. Warm cheese and soft broccoli make you feel good inside. Ready in under an hour - good after long day. Fills you up but not too heavy. Even better with crusty bread for dipping.

Make it Thick

Butter and flour mix makes soup thick and smooth. Add broth slow while stirring - stops lumps forming. Keep stirring till it's creamy. Takes time but makes soup better. Like gravy but richer.

Best Cheese to Use

Grate cheese yourself - those bags of shredded cheese don't melt right. Sharp cheddar gives best flavor. Little bit of parmesan makes it taste better. Melt cheese slow or it gets stringy and rough.

Making it Perfect

Let soup cook slow to get thick. Don't cover pot all the way - lets water cook off. Stir bottom so nothing sticks. Cut broccoli small so it cooks even. Taste as you go.

Saving Leftovers

Keeps in fridge three days if covered good. Can freeze up to three months. Heat up slow when ready to eat, stir lots. Add splash of milk if too thick when warming up.

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: ~