Broccoli Cheese Soup | One of the most comforting soups with an easy ingredient list. Make this tasty, savory soup with frozen broccoli, chicken stock, and a delicious tangy cheesy base.
I am so happy that recipe three of Soup month is here so that I can share this Broccoli Cheese Soup with you. This recipe is so easy and cheesy and good. And it only takes half an hour to make. There's not much prep, besides cutting a few carrots and grating some sharp cheddar cheese. Most of the time is hands-off time, while you just let the broccoli and carrots simmer long enough so that they're soft enough to blend up.
You don't have to blend this soup all the way if you don't want to, but I love it blended up nice and smooth. Plus, it's cheesy and perfect for bread dipping. Serve with a side salad for a fuller, more balanced meal if you prefer. I usually don't. I don't like hot and cold things in the same meal, so I usually serve my soup with rice, bread or a sandwich. A bowl of soup with a sandwich is one of the greatest dinner combos to me – grilled cheese and tomato soup anyone?
How about broccoli cheese soup and garlic bread? That would be fantastic. I like this with bread and butter too.
How to Make Broccoli Cheese Soup
Just like when we made the Easy Minestrone Soup, we'll start with your favorite big soup pot. Heat your cooking oil over medium and then add the onion and carrot. Cook those for about 7-8 minutes or until they start to soften.
Add the garlic and cook for about 30 seconds, until it's lightly browned, smells very garlicky but doesn't burn.
Now add the butter and melt it. Add the flour and whisk the two together so they combine really well. We want to cook out the raw flour taste, so we'll get the flour very lightly browned. Use a wooden spoon and stir everything together for a minute or two until it's ready.
Now add the stock, slowly. Whisk it in or use the big wooden spoon. Add the broccoli and the mustard and bring everything to a boil.
Turn everything down to a simmer and let it go for about 15 minutes or until the broccoli is really soft and ready to blend.
Now take it off the heat and blend it. I use an immersion blender, as always, because I hate washing the stand blender and the stick blender is easier to clean - perfect for soup. Blend as much as you want.
Put the soup back on the heat over medium and add the milk. Heat it through and then add the cream and the cheese, stirring so the cheese melts in. Heat for a few minutes, being careful not to boil.
Season with salt and pepper. Depending on your cheese and stock, you might not need salt. I always use ground black pepper though. Serve while hot, with crusty bread for dipping.
Questions About Making Broccoli Cheese Soup
What kind of cheese do you use?
I like an 'old' or 'sharp' orange cheddar, which I buy in bricks and grate myself. I like to make sure my cheese doesn't have anything added to it and I find brick cheese melts better than pre-grated cheese.
Why do you call for mustard in a soup?
I always use mustard (dry powdered mustard, regular yellow mustard, or English mustard) when I make cheese sauces or cheese soups. It really brings out the flavor.
Can you freeze broccoli cheese soup?
Not really. Unless you do so before adding the milk, cheese, and cream. In my experience, dairy doesn't freeze well in soups, but you a try it if you want to and have had luck with that.
My soup curdled/turned grainy. Why?
The soup was probably too hot. I like to keep it at a low simmer while adding the cheese and cream and I haven't had a problem. I have had a similar problem when adding cream cheese to a hot dish.
Broccoli Cheese Soup
- Cuisinart 7 Quart Cast Iron Dutch Oven or similar Large Pot
- 1 tablespoon cooking oil
- 1 onion (diced)
- 3 cloves garlic (minced)
- 2 carrots (chopped)
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken stock (or vegetable stock for vegetarian)
- 1 lb frozen broccoli
- 1 teaspoon yellow mustard
- 2 ½ cups milk (I use 2%)
- 2 cups shredded old cheddar cheese
- ½ cup cream (I use 18% or more milk for a lighter version)
- salt and pepper (to taste)
- Heat the oil over medium heat in a large dutch oven.
- Add the onion and carrot and cook for 8-10 minutes, until softened.
- Add garlic and cook for 30 seconds.
- Add the butter and let melt. Add the flour and whisk together. Add the stock while whisking smooth. Add broccoli and mustard and bring to boil then turn down to simmer.
- Simmer for 15 minutes, or until broccoli is soft. Blend with immersion blender if you want.
- Add milk and heat through. Add cheese and then cream. Simmer for 2-3 minutes, or until heated through then check for seasoning. Do not boil. Add salt as needed. I always add pepper.
- I use frozen broccoli. You could use the same amount of fresh broccoli.
- Use vegetable stock for a vegetarian soup.
Nutritional information is an estimate. Values vary based on products used.
This soup recipe is part of my Best Homemade Soup Recipes Collection. Click below to view them all.