cheese and broccoli soup recipe

Written ByJenny Smyth Posted on
cheese and broccoli soup recipe
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The Best cheese and broccoli soup recipe

I’ve been making cheese and broccoli soup for my family for years, and it’s always a hit. My kids love it because it’s creamy and flavorful, and my husband appreciates how easy it is to make.

I love it because it’s a great way to get some extra veggies into our diet, especially broccoli which is packed with vitamins and antioxidants. This soup has a rich history, dating back to the 17th century when it was first made in Europe.

It’s a staple in many American households, and for good reason – it’s delicious and comforting. The key to making this soup is to use high-quality ingredients, like fresh broccoli and real cheese.

Don’t skimp on the cheese, either – it makes all the difference in the flavor. I like to serve this soup with some crusty bread or a side salad for a complete meal.

It’s perfect for a weeknight dinner or a special occasion. My family asks for it regularly, and I’m happy to oblige because it’s so easy to make and freezes well for later use.

Creamy Cheese and Broccoli Soup

Creamy Cheese and Broccoli Soup

4.9 from 1229 votes

A comforting and cheesy soup packed with broccoli and vegetables, perfect for a cozy dinner. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
3 cups broccoli florets
3 cups vegetable broth
1 cup milk
1 cup shredded cheddar cheese
1 tsp salt
0.5 tsp black pepper
0.5 tsp paprika

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion, minced garlic, diced carrots, and diced celery.
3Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes.
4Add the broccoli florets to the pot and stir to combine with the vegetables.
5Cook for an additional 3-5 minutes, until the broccoli begins to turn bright green.
6Pour in the vegetable broth and bring the mixture to a boil.
7Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, until the broccoli is tender and the flavors have melded together.
8Using a blender or immersion blender, carefully blend the soup until it reaches your desired consistency.
9Be cautious when blending hot liquids.
10Return the soup to the pot if using a traditional blender.
11Stir in the milk and shredded cheddar cheese until the cheese is fully melted and the soup is smooth and creamy.
12Season with salt, black pepper, and paprika.
13Taste and adjust the seasoning if needed.

🔧Equipment

Large pot
Wooden spoon
Blender or immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 18g

📝Notes

Tips: For a smoother soup, blend until completely smooth. For a chunkier soup, blend only partially or leave some broccoli florets whole.

Watch Video Of How Creamy Cheese and Broccoli Soup Works

This cheese and broccoli soup recipe is a staple in our household, and I highly recommend giving it a try. It’s easy to make, delicious, and packed with nutrients from the broccoli.

You can store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, simply add the frozen soup to a pot with some chicken or vegetable broth until warmed through.

Serve with some crusty bread or crackers for dipping into the creamy broth.

❓ Frequently Asked Questions About Creamy Cheese and Broccoli Soup

Q1: What type of cheese is best for this recipe?

For this recipe, I recommend using a blend of cheddar and Parmesan cheese. The cheddar provides a sharp, tangy flavor, while the Parmesan adds a salty, nutty taste that complements the broccoli perfectly.

Q2: Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli if you prefer. Just thaw it according to package instructions before adding it to the pot.

Q3: How do I store leftover soup?

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Q4: Can I make this soup in advance?

You can prepare the ingredients and cook the soup up to 2 days in advance, then refrigerate or freeze until ready to serve.

Q5: Is this soup suitable for vegetarians?

This recipe is vegetarian-friendly as long as you use vegetable broth instead of chicken broth.

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