Creamy Broccoli Cheese Soup Recipe
Introduction
Broccoli Cheese Soup is a creamy and savory comfort food that combines a rich cheddar cheese base with fresh broccoli. This one-pot recipe is ready in under 30 minutes, making it perfect for chilly days when you want warmth and flavor without fuss.
Ingredients
- 6 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 1/2 cup celery, minced
- 1/4 cup flour
- 2 cups chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 6 cups broccoli, chopped coarsely
- 1 cup carrots, grated finely (about 2 carrots)
- 2 cups whole milk
- 3 cups sharp cheddar (12 ounces), shredded from a block
Instructions
- Step 1: Melt the butter in a large Dutch oven over medium heat. Add the chopped onions and minced celery and cook for 4-5 minutes until translucent, stirring occasionally.
- Step 2: Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
- Step 3: Slowly add the chicken broth while whisking continuously until the mixture is smooth. Stir in the salt and pepper.
- Step 4: Add the broccoli and grated carrots. Reduce heat to low and cook for 10 minutes, allowing the vegetables to soften.
- Step 5: Stir in the milk and shredded cheddar cheese. Warm gently while whisking, bringing the soup to a low simmer. Avoid boiling to prevent curdling.
Tips & Variations
- Use heavy cream instead of milk for a richer, creamier texture.
- If the soup isn’t thick enough, whisk together 3 tablespoons of cornstarch with cold chicken broth and add to the soup to thicken.
- Add cream cheese melted into the soup for extra smoothness.
- Try adding other vegetables like cauliflower, potatoes, or parsnips for variation.
- Serve with toasted garlic bread or a warm bread bowl for a hearty meal.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Shred your own cheese for better melting and creaminess compared to pre-shredded cheese.
Storage
Store leftover broccoli cheese soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove over medium-low heat until warmed through, stirring occasionally. Avoid boiling to prevent the dairy from curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How do I prevent my soup from curdling?
Add milk and cheese slowly while stirring continuously over low heat. Avoid boiling the soup after adding dairy. Using freshly shredded cheese instead of pre-shredded helps the cheese melt more smoothly.
Can I freeze broccoli cheese soup?
You can freeze the soup, but it’s best to leave out the milk and cheese until reheating. Freeze the soup base without dairy, then add milk and cheese fresh when thawing to maintain texture and flavor.
PrintCreamy Broccoli Cheese Soup Recipe
Broccoli Cheese Soup is a creamy and savory one-pot soup made with a seasoned cheddar cheese base, fresh broccoli, carrots, and celery. This comforting American classic is perfect for cold winter days and can be prepared in under 30 minutes on the stovetop. The soup features a thickened roux base and is enriched with sharp cheddar cheese and whole milk for a rich, velvety texture. It serves as a hearty dinner or first course and pairs beautifully with toasted bread or salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Base and Vegetables
- 6 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 1/2 cup celery, minced
- 6 cups broccoli, chopped coarsely
- 1 cup carrots, grated finely (about 2 carrots)
Thickening and Liquids
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
Seasoning and Cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 3 cups sharp cheddar cheese (12 ounces), shredded from a block
Instructions
- Sauté Vegetables and Make Roux: Add the butter to a large Dutch oven or heavy-bottomed pot over medium heat. Once melted, add the chopped onions and minced celery. Cook for 4-5 minutes, stirring occasionally, until the onions are translucent and vegetables are softened. Then sprinkle the flour over the vegetables and whisk continuously for about 1 minute to cook out the raw flour taste and form the roux.
- Add Broth and Season: Slowly pour in the chicken broth while whisking constantly to ensure no lumps form. Continue whisking until the mixture is completely smooth. Then add kosher salt and coarse ground black pepper, stirring to combine well.
- Cook Broccoli and Carrots: Add the chopped broccoli and grated carrots to the pot. Reduce the heat to low and cook gently for about 10 minutes, until the broccoli is tender but not mushy.
- Add Milk and Cheese, Simmer: Slowly pour in the whole milk while stirring to combine. Gradually add the shredded sharp cheddar cheese in small batches, whisking to melt it fully and prevent clumping. Bring the soup to a low simmer — do not allow it to boil to avoid curdling. Stir continuously to blend the cheese and milk into a creamy base.
Notes
- To thicken the soup more, mix 3 tablespoons corn starch with cold chicken broth and whisk into the soup. Alternatively, add more cheese or cream cheese until melted.
- Adding milk and cheese slowly over low heat helps prevent curdling and grainy texture.
- You can substitute vegetable broth to make this soup vegetarian (omit cheese for vegan).
- Use fresh broccoli preferred; frozen broccoli cooks faster as it’s pre-blanched.
- The soup keeps for 3-4 days refrigerated in an airtight container. Reheat gently over medium-low heat.
- For freezing, do not add milk or cheese before freezing. Add them while reheating to avoid texture issues.
- Optional toppings: extra sharp cheddar, chives, parmesan, crispy bacon, or a drizzle of olive oil.
- Serve with toasted garlic bread, cornbread, or salad for a complete meal.
Keywords: Broccoli Cheese Soup, Broccoli Cheddar Soup, One Pot Soup, Comfort Food, Winter Soup, Creamy Soup, Cheddar Cheese Soup
