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!
All you need is to serve it with a lovely bread for dipping or a light green salad on the side. And, if you need other ideas for quick and easy soups, try my Asian Chicken Noodle or my White Chicken Chili!
What You'll Need
Broccoli Cheese Soup is another one of those recipes that just doesn't require a lot. The ingredients and simple and straightforward. Here's the gist of the situation:
- Butter and Garlic and Onions, oh my. 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, 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.
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-haves 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 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. They hold up and they last and I have zero intention of trying anything else in the near future.
Here are more of my favorite kitchen essentials:
How To Do It And Some Recipe Tips
Grab your dutch oven and let's get started. There is cozy, comfy Broccoli Cheese Soup to eat! This is the Cliff Notes version here. The full recipe and specifics will live in the recipe card below!
One of my favorite parts of this soup is that at the end, we'll use an immersion blender to break down the vegetables. That means you don't have to precisely chop anything. Just give all the things a rough chop. I simply remove the skin from the garlic and chuck them in whole!
So basically,
- Sauté the onions and garlic, create the roux.
- Add the broth and cook the broccoli and carrot.
- Add the flavorings.
- Remove from heat and add the cream cheese.
- Blend.
- Add the shredded cheese and melt.
Now, this part is important. You want to remove the soup from the heat to add the cream cheese and heavy cream. Using an immersion blender carefully blend the soup to the consistency you like. I prefer to have some small chunks in it, but you can make it as smooth or chunky as you like!
Also, after you have blended the soup to your liking, it's time to add the cheese. The trick to adding cheese is to do it slowly and over low/no heat. Add it a little at a time, stir and let it melt. Continue until you use all the cheese. Do I have precise measurements for the cheese in the recipe card below? Yes. Will I applaud you if you measure it with you heart. Absolutely.
Another note: 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.
Use This Instead
This broccoli cheese soup is pretty straightforward, but there are certainly things you can do to to switch things up. Need a gluten-free version? No problem! Don't keep heavy cream in the fridge? I got you!
- To make this Broccoli Cheese Soup Gluten-Free, use your favorite GF all-purpose blend instead.
- 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 fanastic!
Storage and Reheating
Broccoli Cheese Soup will stay good in an airtight container in the fridge for up to 3 days.
You can reheat it in the microwave or on the stovetop. The trick is to do this slowly because it is a creamy soup.
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.
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.
Frequently Asked Questions
How can I make this broccoli cheese soup recipe gluten-free?
All you need to do is swap out the ap 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!
Recipe
Broccoli Cheese Soup Recipe
Ingredients
- 6 tablespoon butter
- 1 med yellow onion rough chopped
- 5-6 cloves garlic peeled
- ⅓ cup ap 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
Other Easy Soup Recipes
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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!