I’ve been making this simple broccoli cheese soup recipe for years, and it’s always a hit with my family. The dish is a staple in many Italian households, where it’s known as ‘zuppa di broccoli.’
It’s a hearty and comforting soup that’s perfect for a chilly evening or a special occasion. The key to making this recipe is to use fresh broccoli and a blend of cheeses that melt beautifully.
I like to use a combination of cheddar, Parmesan, and mozzarella for the best flavor. This soup is also incredibly easy to make, requiring just a few ingredients and minimal prep time.
My kids love helping me in the kitchen, especially when we’re making this recipe. They enjoy mashing the broccoli with a potato masher, which helps to break down the fibers and release the nutrients.
As for me, I love the fact that this soup is not only delicious but also packed with vitamins and antioxidants from the broccoli. It’s a great way to get my daily dose of greens while enjoying a satisfying meal.
Over the years, I’ve tweaked the recipe to suit my family’s tastes, but the core ingredients remain the same. I highly recommend giving this simple broccoli cheese soup recipe a try – I’m confident you’ll be hooked from the first spoonful!
Simple Broccoli Cheese Soup
4.8 from 1872 votes
A comforting and easy-to-make broccoli cheese soup perfect for a quick weeknight dinner. This recipe combines tender broccoli florets with a creamy cheese base, resulting in a satisfying and flavorful soup.
2Add the diced onion and minced garlic, then sauté until the onions are translucent and the garlic is fragrant.
3This should take about 3-4 minutes.
4Stir frequently to prevent burning.
5Add the broccoli florets to the pot.
6Cook for 5-7 minutes, stirring occasionally, until the broccoli turns bright green and begins to soften.
7Stir in the flour to create a roux.
8Cook for 1-2 minutes, stirring constantly to prevent lumps from forming.
9This will help thicken the soup.
10Pour in the chicken broth and milk.
11Stir well to combine all ingredients.
12Bring the mixture to a boil over medium-high heat.
13Once boiling, reduce the heat to medium-low and let it simmer for 10-15 minutes, or until the broccoli is tender and the soup has thickened slightly.
14Gradually add the shredded cheddar cheese to the pot.
15Stir continuously until the cheese is fully melted and the soup is smooth and creamy.
16If the soup becomes too thick, you can add a little more milk to reach your desired consistency.
17Season the soup with salt and pepper to taste.
18Stir well to combine.
19Taste and adjust the seasoning if necessary.
20Serve the soup hot, garnished with additional cheese or chopped broccoli if desired.
Tips: For a vegetarian version, use vegetable broth instead of chicken broth. You can also add other vegetables like carrots or celery for extra flavor and nutrition.
This simple broccoli cheese soup recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day.
It’s easy to make ahead of time and stores well in the fridge or freezer for later use.
One of my favorite things about this recipe is that it’s incredibly versatile – feel free to add your own twists and variations to make it your own.
❓ Frequently Asked Questions About Broccoli Cheese Soup
Q: What type of cheese is best for this recipe?
A: You can use a combination of cheddar, Parmesan, and mozzarella for the best flavor. Feel free to experiment with different types of cheese to find your favorite blend. Some people prefer a sharper cheddar, while others like the creaminess of mozzarella. Experiment with different ratios of cheese to find what works best for you.
Q: Can I use frozen broccoli instead of fresh?
A: While frozen broccoli is convenient, it’s not ideal for this recipe. Fresh broccoli has a more vibrant color and texture that makes it perfect for soups like this one. If you must use frozen broccoli, thaw it first before adding it to the pot.
Q: How long does this soup keep in the fridge?
A: This soup will keep in the fridge for up to 3 days when stored properly in an airtight container. You can also freeze it for up to 2 months – simply thaw it overnight in the fridge or reheat it on the stovetop when you’re ready.
Q: Can I make this soup without any dairy products?
A: Yes, you can make this soup without any dairy products by substituting the cheese with non-dairy alternatives like soy cheese or vegan creamer. Keep in mind that these alternatives may change the flavor profile slightly.
Q: How do I reheat this soup without making it too thick?
A: When reheating this soup, add a splash of milk or cream to thin it out if needed. You can also add some water or broth if you prefer a lighter consistency.
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