Broccoli Cheese Soup is simple, creamy, and a comforting classic recipe that everyone loves. With perfectly tender bites of broccoli and carrot, this silky, rich, cheesy soup is fantastic for any time of year!
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I am a soup girl through and through. This Broccoli Cheese Soup is arguably one of my family's favorites. And, what's not to love? It's creamy and cheesy, comes together in no time, and comforting and fresh at the same time. You just can't not like it!
I've tested this recipe on my people and this version is THE one. Simple, quick, and absolutely delicious! Panera? Nah. She's got nothing on this version.
Dutch Ovens: A Love Letter
I've said it before and I will say it again. I'm not a huge fan of a ton of kitchen gadgets. However, I do think there are a couple of must-have tools you need in your kitchen arsenal.
For this recipe, and for many more, a good quality dutch oven is right at the top of my list. It is a work horse in the kitchen tool for so many different things, and if you get a good one, it will last you a lifetime.
Enameled cast iron is my preferred choice and I have both Staub and Le Creuset dutch ovens. I'm not sponsored by them in any way and used my own monies to get them. They are worth the investment.
Key Ingredients
Broccoli Cheese Soup is another one of those recipes that just doesn't require a lot. The ingredients are simple and straightforward. Here's the gist of the situation:
Butter and Garlic and Onions - Don't all good recipes start with this?
Broccoli and Carrots - For the broccoli in the broccoli cheese soup. Naturally. The carrots add just a touch of sweetness.
Good quality chicken broth and heavy cream - For the base of this wonderfully creamy, silky soup.
Cream cheese, Dijon Mustard, and Shredded Cheddar Cheese - To make the soup even richer and cheesier with the perfect addition of tanginess.
Substitutions and Variations
This broccoli cheese soup is pretty straightforward, but there are certainly things you can do to to switch things up.
I love the velvety, creaminess heavy cream lends, and I always have some in my fridge. But, if you don't, use your favorite milk, half and half, or even plant-based milk instead.
If you don't have any cream cheese use sour cream or greek yogurt. It's a fantastic substitution.
If you love spice, simply throw in some red chili flakes. I've even cooked in some jalapeño with the broccoli and carrot.
Play with the cheeses. If you don't have any cheddar, feel free to use what you have and what you love. Monterey Jack, Colby Jack, and even provolone would be fantastic! Broccoli cheddar soup. Broccoli Colby Jack soup. They'll all be winners!
Tips and Tricks
Remove the soup from the heat to add the cream cheese and heavy cream.
Add cheese over low/no heat. The is my top trick for adding good quality cheese to hot liquids. It allows the cheese to melt properly without turning into a gloopy mess.
Do not add the shredded cheese and then blend with the immersion blender. The cheese can melt and attach itself to the blades of the blender. It makes a mess and it's hard to clean.
Make a double batch and keep some in the freezer. You can freeze this recipe. As long as you take your time thawing it out, you'll have not problem!
Am Important Word About The Cheese
For any recipe, I don't care what it is, use cheese that you have shredded yourself. The pre-shredded cheese in a bag is not a good product. The cheese is coated with a anti-caking agent that prevents it from sticking. It also prevents cheese from melting properly. If you use the pre-shredded stuff, it will make your broccoli cheese soup gloopy and weird and you will be sad. I don't want you to be sad.
Broccoli Cheese Soup Recipe
Ingredients
- 6 tablespoon butter
- 1 med yellow onion rough chopped
- 5-6 cloves garlic peeled
- ⅓ cup all-purpose flour
- 6 cups chicken broth warmed
- 4 cups broccoli florets rough chopped
- 1 large carrot rough chopped
- 2 teaspoon dijon mustard
- 4 oz cream cheese softened and cubed
- 1 cup heavy cream
- 3 cups cheddar cheese shredded
- ½ cup parmesan cheese grated
- kosher salt and fresh ground pepper to taste
Instructions
- In a dutch oven, over medium heat, sauté the onions. Once they become soft, add the garlic cloves and flour. Stir often to cook out the raw flour taste, about 3-4 minutes.
- Slowly add the warm chicken broth, stirring or whisking constantly to prevent lumps.
- Add the broccoli, carrot, and dijon mustard. Bring to a simmer and cook until the broccoli and carrot become tender.
- Add the heavy cream and cream cheese. Remove from heat.
- Using the immersion blender, blend the soup until you reach your desired consistency.
- Again, off of the heat or on very low, slowly add the cheeses in small increments letting it melt completely after each addition.
- After the cheeses are incorporated taste for salt and pepper, adding some if you like. Serve and enjoy!
Nutrition
Serving Ideas
To me, soup requires a good bread. For a crusty bread, try my Dutch Oven No Knead Bread. For something a bit quicker, my Sour Cream Biscuits would be divine. And, for something everyone can dive into, my Savory Monkey Bread is just too good!
Storage and Reheating Instructions
Broccoli Cheese Soup will stay good in an airtight container in the fridge for up to 3 days.
Freeze this broccoli cheese soup for up to 3 months in an airtight container. When you're ready, simply let it thaw out slowly in the fridge. This is my top tip for freezing creamy soups.
You can reheat it in the microwave or on the stovetop. The trick is to do this slowly because it is a creamy soup.
Frequently Asked Questions
How can I make this broccoli cheese soup recipe gluten-free?
All you need to do is swap out the all-purpose flour with a gluten-free all-purpose blend. There are several brands out there that make a fantastic blend. Use your favorite.
Can I use frozen broccoli?
Absolutely! Thaw the broccoli and add it to the soup after the carrots have cooked and become tender.
I don't have an immersion blender. What can I use?
No worries! If you don't have an immersion blender, you can use a regular stand up blender or food processor. Just be very careful when blending up hot liquids. You can also leave this soup as chunky as you want!
How can I make this soup thicker?
If at the end, you want a thicker soup, all you need to do is make a slurry with 2 tablespoons of flour and 2 tablespoons of heavy cream. Simply mix a bit of flour with the heavy cream until smooth and stir it into the soup. Let the soup simmer until it starts to thicken.
Thank you!
I am so incredibly happy that you are here! I hope you try my creamy broccoli cheese soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, Pinterest, or TikTok! I love seeing all of your masterpieces!
If you guys make this soup recipe, be sure to leave a comment and/or give this recipe a star rating in the recipe card! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I’m only human.
Happy Cooking!
-Rufus
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Allison says
This soup is way better than Panera! Would recommend it to anyone!
Rufus says
That's an awesome compliment! Thank you so much!