If you have a soft spot for comforting, cheesy soups that brighten up any chilly day, then this Creamy Broccoli Cheese Soup Recipe is going to become your new best friend. Imagine tender broccoli florets swimming in a velvety, cheesy broth that’s rich enough to satisfy but fresh enough to feel wholesome. This recipe is all about balancing simple, fresh ingredients with deliciously indulgent flavors, creating a soup that feels like a warm hug in a bowl. Whether you’re new to cooking or a seasoned home chef, this soup is straightforward, quick to prepare, and incredibly rewarding with every spoonful.
Ingredients You’ll Need
The beauty of the Creamy Broccoli Cheese Soup Recipe is in its simplicity. Each ingredient plays an essential role, whether it’s building the base flavor, adding texture, or enhancing the rich, creamy finish.
- Unsalted butter: Perfect for sauteing veggies without overpowering flavors.
- Onion: Adds a mild sweetness and depth when finely diced and cooked down.
- Carrots: Sliced thin for subtle natural sweetness and color contrast.
- Low sodium chicken broth: The flavorful liquid base that ties everything together.
- Broccoli: Fresh florets provide the star vegetable with bite and nutrition.
- Garlic powder: Offers a gentle garlicky warmth without sharpness.
- Sea salt: Enhances all other flavors, adjustable to your taste.
- Black pepper: Adds subtle heat and depth.
- Thyme: A hint of herbaceous aroma that brightens the soup.
- All-purpose flour: The secret thickener for that luscious soup texture.
- Heavy whipping cream: Brings a silky richness that balances the veggies.
- Dijon mustard: Adds a mild tang and complexity.
- Sharp cheddar cheese: The bold cheesy backbone of this soup, freshly shredded for best melt.
- Parmesan cheese: Mildly nutty and savory, rounds out the cheese blend.
How to Make Creamy Broccoli Cheese Soup Recipe
Step 1: Sauté the Base Vegetables
Start by prepping your ingredients—that means finely dicing that onion and slicing your carrots into thin little rings so they cook quickly. Melt the butter gently in a dutch oven or soup pot, then toss in the onion and carrots. Sauté until the onions turn translucent and soft, about 5 minutes. This step builds a natural sweetness that lays a flavorful foundation for the soup.
Step 2: Add Broth and Seasonings, Simmer Broccoli
Pour in your chicken broth and season with garlic powder, sea salt, black pepper, and thyme. Bring it all up to a boil to bloom the flavors, then add the broccoli florets. Lower your heat to a simmer, cover partially, and let those florets soften for about 10-12 minutes. You’ll want them tender but still vibrant and green—this keeps the soup fresh and mouthwatering.
Step 3: Blend Soup Smooth
Using a slotted spoon or small strainer, scoop out about 2 cups of your softened vegetables and set them aside—they’ll add texture back into the finished soup. Then, blend the remaining soup base until smooth using an immersion blender or carefully in batches in a standing blender. The silky texture you get here is essential, giving the soup a perfectly creamy consistency.
Step 4: Whisk in Cream and Flour Mixture
In a small bowl, combine the heavy cream with flour and whisk vigorously until completely smooth and free of lumps. Stir in the Dijon mustard for a subtle tang. Return your blended soup to a boil, then whisk in this cream thickener. Keep whisking for about 3-4 minutes until the soup thickens and becomes luscious and velvety.
Step 5: Stir in Cheese and Reserved Vegetables
Take your soup off the heat and stir in the sharp cheddar and parmesan cheeses until melted and fully incorporated. Finally, fold in the reserved cooked broccoli and carrots for that wonderful veggie texture and bursts of flavor in every bite. Give it a final taste and adjust salt if needed—then serve immediately with some extra cheddar sprinkled on top if you’re feeling indulgent.
How to Serve Creamy Broccoli Cheese Soup Recipe
Garnishes
A sprinkle of extra shredded sharp cheddar or a dash of fresh cracked black pepper makes the soup feel special. If you want a bit of freshness, a few small sprigs of parsley or chives add a lovely pop of color and herbal brightness that complements the creamy soup beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic-toast for dunking. A crisp side salad with a vinaigrette balances the richness, and for a heartier meal, a simple grilled cheese sandwich is an unbeatable classic companion.
Creative Ways to Present
For a dinner party, serve the soup in small, elegant bowls with a swirl of cream on top and a thin slice of toasted baguette perched on the rim. You can also fill bread bowls with this soup for a rustic, cozy presentation that’s bound to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Creamy Broccoli Cheese Soup Recipe to an airtight container and store it in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even more delicious.
Freezing
This soup freezes really well if you want to enjoy it later. Pour it into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Keep in mind that the texture might separate slightly on thawing, but a good stir and gentle reheating will bring it back to creamy perfection.
Reheating
Reheat your soup gently on the stove over low heat, stirring frequently to prevent sticking. If it’s thicker than you like, add a splash of broth or cream to loosen it up. Avoid the microwave if you can, as slow, even warmth helps maintain that silky texture.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth to keep all the delicious flavors without meat ingredients.
What can I use instead of heavy cream?
You can use half-and-half or whole milk, but be aware the soup might be less rich and creamy. For a dairy-free option, coconut cream can work well and adds a subtle sweetness.
Is it possible to make this soup gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold water before whisking into the soup to avoid lumps.
Can I use frozen broccoli instead of fresh?
You can, but fresh broccoli tends to hold its texture and color better. Frozen broccoli usually releases more water, so adjust cooking times and possibly reduce the broth slightly to keep the soup thick.
How do I get the cheese to melt smoothly in the soup?
Stir the cheese in off the heat to avoid graininess or oil separation. Using freshly shredded cheese rather than pre-shredded helps it melt smoothly as well.
Final Thoughts
Trust me when I say this Creamy Broccoli Cheese Soup Recipe is the cozy bowl of comfort you didn’t know you needed. It’s simple, packed with flavor, and adaptable to your kitchen style. Whether you’re craving a light lunch or a nourishing dinner, this soup delivers on all fronts. So grab your pot, shred up that cheddar, and dive into a homemade classic that feels like a warm hug every time.
Print
Creamy Broccoli Cheese Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings (1 cup each)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Broccoli Cheese Soup is a comforting and flavorful dish perfect for chilly days. Made with fresh broccoli, carrots, sharp cheddar, and parmesan cheeses, it combines sautéed vegetables and a smooth blended base with a rich, cheesy finish. The soup is thickened with a cream and flour mixture and enhanced with dijon mustard and herbs for a deliciously satisfying meal.
Ingredients
Vegetables
- 1 cup onion, finely diced (from 1 medium onion)
- 2 cups carrots, sliced into thin rings (about 3 medium carrots)
- 4 cups broccoli florets (from 2 heads of broccoli, cut into small pieces)
Liquids and Dairy
- 2 Tbsp unsalted butter
- 4 cups low sodium chicken broth
- 1/2 cup heavy whipping cream
Seasonings and Thickeners
- 1 tsp garlic powder
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper
- 1/4 tsp thyme
- 3 Tbsp all-purpose flour
- 1 tsp dijon mustard
Cheeses
- 4 oz sharp cheddar cheese, shredded
- 2/3 cup mild parmesan cheese, shredded
- Additional shredded cheddar cheese for garnish (optional)
Instructions
- Prep and Sauté Vegetables: Prep all ingredients before cooking. In a dutch oven or medium soup pot, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced onions and sliced carrots and sauté for about 5 minutes until the onions soften and become translucent.
- Cook Broccoli in Broth and Season: Add 4 cups of low sodium chicken broth to the pot along with 1 teaspoon garlic powder, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/4 teaspoon thyme. Bring the mixture to a boil, then add the broccoli florets. Reduce heat to a simmer, partially cover the pot, and cook for 10 to 12 minutes until the broccoli becomes tender.
- Blend the Soup Base: Using a strainer, remove 2 cups of the cooked vegetables and set aside for later. Blend the remaining soup in the pot with an immersion blender or transfer in batches to a blender. Blend until smooth or your preferred consistency is reached.
- Prepare and Add the Cream-Flour Mixture: In a small bowl, whisk together 1/2 cup heavy cream and 3 tablespoons all-purpose flour until smooth and lump-free. Stir in 1 teaspoon dijon mustard. The mixture should be thick like frosting. Return the blended soup to a boil, then whisk in the cream-flour mixture. Continue whisking for 3 to 4 minutes until the soup thickens and becomes smooth.
- Finish with Cheese and Vegetables: Remove the soup from heat. Stir in the shredded sharp cheddar cheese and parmesan cheese until melted and incorporated. Fold in the reserved cooked vegetables. Taste and adjust seasoning with salt if necessary. Serve immediately, garnished with additional shredded cheddar cheese if desired.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use an immersion blender for easier blending directly in the pot.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid scorching or curdling the cheese.
- Adjust salt and pepper to preference, especially if using salted butter or cheese varieties.
