This dreamy, creamy Broccoli Cheese Soup is utterly divine! Tender broccoli swimming in a glorious cheese blend with chicken stock and seasoning. Easy to make and totally delicious.
Broccoli Cheddar Soup
What a glorious soup! Brimming with a mouthwatering blend of cheeses and seasoned perfectly, this Broccoli Cheese Soup is packed with flavor. Hearty, rich and great for kids and adults alike, guaranteed to satisfy! Top with some homemade croutons – so good!
Looking for more soup recipes? Why not also try my Bacon Cheeseburger Soup Recipe with Bacon Croutons and my Crockpot Potato Cheese Soup!
Why you’ll love this Broccoli Cheese Soup recipe:
- Loaded with cheese: This soup has a mouthwatering blend of Gruyere, sharp cheddar and American cheese.
- A hearty soup: Made with russet potatoes, this delicious soup also packs a hearty punch!
- Packed with flavor: Brimming with a lip smacking blend of spices.
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How to make Broccoli Cheese Soup
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- In a pot quickly sauté the broccoli and set aside.
- In the pot, cook your other veggies.
- Add the stock, milk and potatoes, bring to the boil and simmer.
- Blend in the cheese and seasoning then add in the broccoli.
- Garnish, serve and enjoy!
Storing Broccoli and Cheese Soup
Once broccoli soup is cooked, let cool and cover in the refrigerator for up to 3 days. If you wish, freeze in an airtight container for up to 3 months.
Reheating the soup
Pour soup into a pot or sauce pan then heat through, while stirring occasionally, careful not to bring to a rapid oil.
What’s the best cheese to use?
Cheese is obviously quite important for this soup so I’d suggest going for good quality cheeses. Ideally shred your own cheese as it will melt better than pre shredded. Pre shredded contains anti caking agent. A slightly aged cheddar works really well!
If cheddar isn’t your thing, or you just want to switch up the flavor, you can go for smoked gouda, Pepperjack, or even mozzarella cheese
Tips!
- Be sure to taste the soup as you go and adjust accordingly.
- Feel free to throw in any other soup friendly veggies if you wish. You can even go half broccoli half cauliflower for a mix of textures.
- If the soup thickens too much while cooking, add more chicken stock (or water) to thin to desired consistency.
- Garnish with some homemade bacon croutons!
More Soup Recipes we Love
- Instant Pot Black Eyed Pea Soup
- Mom’s Tomato Soup with Cheesy Crostini
- Turkey Noodle Soup
- Hearty Vegetable Soup
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Broccoli Cheese Soup Recipe
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Ingredients
- 2 pounds broccoli
- 2 tablespoons canola oil
- Kosher salt & freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 1 medium carrot peeled and diced
- 2 medium cloves garlic finely chopped
- 3 cups low-sodium chicken stock. *See note.
- 3½ cups whole milk
- 1 small russet potato peeled and diced
- 8 ounces deli-style American cheese white or orange, diced
- 8 ounces shredded sharp cheddar cheese
- 4 ounces shredded Gruyere cheese
- 1 teaspoon mustard powder
- Pinch of grated fresh nutmeg
- Pinch of crushed red pepper flakes
- Optional Garnish: Homemade croutons
Instructions
- Cut off hard ends of broccoli stems and then separate into florets and stems. Cut the broccoli into bite-size pieces.
- Heat oil in a large Dutch oven set over medium-high heat until shimmering. Add florets and cook until charred on the bottom. Stir and season with salt and pepper. Cook about 1 minute more, stirring occasionally. Transfer to a paper towel-lined plate to cool and set aside until ready to add before serving.
- Reduce the heat to medium and add butter, onion, carrot and broccoli stems. Season very lightly with salt and pepper. Cook, stirring often until tender, but not browned, about 5 minutes. If the vegetables start to brown, reduce the heat to medium-low.
- Add garlic and cook 30 seconds – just until bloomed.
- Add chicken stock, milk and potato to the vegetable mixture and bring to a boil over medium-high heat. Reduce to barely a simmer and cook, stirring often, until vegetables are fork tender, about 30 minutes.
- While the soup simmers, in a large bowl, combine the cheeses, mustard, nutmeg and crushed red pepper. Toss to mix.
- Add 1 cup of cheese to the soup and use an immersion blender to blend until smooth. Continue adding the cheese and blending until all cheese is added.
- Taste the soup and season with additional salt and pepper, if needed.
- Add in the reserved broccoli florets, stir to mix and continue cooking just 1-2 minutes (over low heat) until florets are heated through.
- Garnish with homemade croutons, if desired, and serve immediately.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Be sure to taste the soup as you go and adjust accordingly.
- Feel free to throw in any other soup friendly veggies if you wish. You can even go half broccoli half cauliflower for a mix of textures.
- If the soup thickens too much while cooking, add more chicken stock (or water) to thin to desired consistency.
- Garnish with some homemade bacon croutons!
Nutrition Information
After trying out the Broccoli Cheese Soup recipe, I am thoroughly impressed. The recipe is easy to follow and delivers a soup that is rich, hearty, and full of flavor. The cheese perfectly complements the broccoli, creating a comforting blend of taste and texture. The flexibility to add other veggies and adjust the consistency makes it an adaptable dish. And let’s not forget the suggested garnish of homemade bacon croutons – they add a delightful crunch and extra layer of flavor! Definitely a must-try for soup lovers.
Alex,
https://cheeseorigin.com/
Thanks so much for your thoughtful review, Alex!