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Creamy Broccoli Cheese Soup Recipe

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★★★★★

5 from 128 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://lucabites.com/creamy-broccoli-cheese-soup-recipe/