Broccoli Cheese Soup (2024)

This Broccoli Cheese Soup recipe can be made in about 20 minutes!

Rich, creamy, and oh-so-cheesy, this broccoli soup is a quick meal that is perfect for lunch or an easy weeknight dinner.

A Cozy 20 Minute Meal

Made without Velveeta, this soup is rich, creamy, and full of real cheddar flavor.

• Move over Panera; this broccoli soup is as easy as it is delicious.
• It needs few ingredients, this homemade soup is extra flavorful.
• And it is so versatile – add in extra veggies left in the fridge, from zucchini to cauliflower.
• This broccoli cheddar soup is ready in about20 minutes, perfect for those busy weekday nights.

How to Make Broccoli Cheese Soup

1. Soften onions/carrots (as per the recipe below). Add broccoli and simmer.
2. Remove some of the veggies and blend the soup.
3. Stir in cream mixed with flour, and simmer for a couple of minutes. Stir in cheese and reserved vegetables and serve.

Ingredient for Broccoli Soup

• Onion & Carrot – Onion and carrot add flavor to this soup.
• Broccoli – Fresh or frozen broccoli florets can be used, no need to thaw frozen broccoli first.
• Broth – A combination of half and half and broth are the perfect blend without being too heavy. I prefer the flavor of chicken broth however, you can replace it with vegetable stock if desired. Half and half can be replaced with heavy cream or evaporated milk if desired.
• Seasoning – I add a little bit of thyme, garlic powder, salt & pepper.
• Cheese – Sharp cheddar adds the best flavor to this recipe. Feel free to add in other shredded cheeses like gruyere.

Tips

• When adding broccoli, use the broccoli stems as well.
• If you have fresh garlic cloves, use 1 clove to replace the garlic powder.
• Use a regular blender (be sure not to have the lid on tightly or it can explode from the steam) but an immersion blender works well too.
• Just like when making cheese sauce, remove the add the cheeseonce the soup is removed from the heat. If cheese (or dairy) boils it can separate leaving a less than desirable texture. The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.

Leftovers?

Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly. This soup will keep in the fridge for up to 4 days. To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

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