There’s something about a bowl of Broccoli Cheese Soup that feels like the ultimate comfort food. Rich, creamy, and packed with the natural sweetness of broccoli, this soup is a perfect balance of flavors that’s both satisfying and nutritious. Whether you’re craving a cozy dinner or a hearty lunch, Broccoli Cheese Soup is always a great choice. The combination of cheddar cheese, cream, and broccoli creates a velvety texture and indulgent flavor that’s hard to resist.
This recipe is incredibly easy to make and comes together in just a few steps, making it a perfect option for busy weeknights or when you want something warm and comforting. Plus, with its creamy, cheesy base, this soup can be a delicious way to sneak in some veggies for picky eaters. You can also make it low-carb, keto, or gluten-free by following a few simple substitutions.
Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded sharp cheddar cheese
- 2 tbsp butter
- 2 tbsp olive oil (or another cooking oil)
- 1 tbsp flour (optional, for thickening; can use gluten-free flour)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/4 tsp ground mustard (optional, adds a nice tangy flavor)
- 1/2 tsp smoked paprika (optional, for a smoky touch)
Instructions:
Step 1: Prepare the Broccoli
- Chop the broccoli into small florets, making sure the pieces are uniform in size so they cook evenly. If you’re using fresh broccoli, you can blanch the florets in hot water for a minute or two to soften them slightly. If using frozen broccoli, no need to blanch; just add directly to the pot.
Step 2: Sauté the Aromatics
- In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
Step 3: Add the Broth and Simmer
- Pour in the chicken broth (or vegetable broth) and bring it to a simmer. Add the chopped broccoli and let it cook for about 10-15 minutes or until the broccoli is tender and easily pierced with a fork.
- If you prefer a smoother soup, you can use an immersion blender to puree the soup to your desired texture. Alternatively, transfer the soup in batches to a regular blender (be careful of the hot liquid!).
Step 4: Make it Creamy
- Once the broccoli is tender, reduce the heat to low and stir in the heavy cream (or half-and-half).
- To thicken the soup, you can sprinkle in the flour (or use a gluten-free flour substitute) and stir constantly to create a roux. Let the soup simmer for another 3-5 minutes until it thickens.
Step 5: Add the Cheese
- Gradually add the shredded cheddar cheese to the soup, stirring until fully melted and incorporated into the broth. The cheese will give the soup its signature creamy, cheesy texture.
- Season with salt, pepper, ground mustard, and smoked paprika (if using) to taste. Adjust the seasoning as needed to suit your preferences.
Step 6: Serve
- Ladle the soup into bowls and garnish with a little extra shredded cheese, a sprinkle of fresh parsley, or a pinch of cracked black pepper.
- Serve with crusty bread or a side salad for a complete meal.
Why You’ll Love The Best Broccoli Cheese Soup:
This Broccoli Cheese Soup is a crowd-pleaser and a perfect way to enjoy the benefits of vegetables while indulging in a rich, creamy dish. The sharp cheddar cheese gives the soup its signature, comforting flavor, while the broccoli provides essential nutrients like fiber, vitamin C, and vitamin K. The heavy cream adds the perfect richness, making this soup both filling and luxurious.
The beauty of this recipe is that it’s incredibly customizable. You can easily make it low-carb or keto by omitting the flour and using a low-carb broth. If you’re following a gluten-free diet, simply use gluten-free flour or skip the thickening agent altogether, as the soup will thicken naturally as it simmers. For a more vibrant soup, you can even add a few extra veggies like carrots or celery, or give it an extra kick with some hot sauce or red pepper flakes.
Additionally, this recipe can be prepared in just 30 minutes, making it an ideal meal for busy weekdays. It’s also a great make-ahead dish that can be stored in the fridge for up to 3 days, or frozen for up to 3 months. This soup also reheats beautifully, so you can enjoy leftovers the next day for an easy lunch or dinner.
Nutritional Information (Per Serving) (1 cup):
- Calories: ~300 kcal
- Protein: 12g
- Carbohydrates: 8g
- Fiber: 3g
- Sugar: 3g
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 50mg
- Sodium: 750mg (varies based on broth used)
- Vitamin A: 25% of the daily value
- Vitamin C: 60% of the daily value
- Calcium: 20% of the daily value
- Iron: 6% of the daily value
