Broccoli and Cheese Soup 77 Easy Recipes

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This Broccoli Cheese Soup is creamy, super cheesy, quick and easy. Made entirely in one pot with simple ingredients, you can have this scrumptious soup ready in just 30 minutes.

I admit that broccoli cheese soup is one of my favorite soups and trust me when I say it's not the broccoli so much as that cheesy, creamy sauce. Because let's face it, broccoli cheese soup is really a cheesy sauce with broccoli thrown in it, why? Perhaps to make us feel better about eating all that cheese. However, broccoli really does go well in this cheesy soup and yes, it does make me feel better about eating it.

The Best Broccoli Cheese Soup

Why is this soup so good and why are so many of us obsessed with it? It just is. Once you try it, you'll get hooked. It's just as addictive as my Creamy Loaded Potato Soup!

There also is lots of cheddar cheese and of course broccoli in this soup, so it's not all bad. You can also make this a bit healthier if you chose to by using milk instead of half and half. However, if you're going to make broccoli cheese soup, I suggest you go all out and enjoy it as it's meant to be enjoyed. Creamy, cheesy and delicious!

Ingredient Notes

• Butter – I used unsalted to control the sodium.
• Onion – White or yellow, chopped.
• Flour – Trusty all-purpose flour to help thicken our soup.
• Cream – I used half and half cream for a little lightness, but feel free to go all out full fat with heavy cream.
• Chicken Broth – I always opt for low sodium to control the salt levels.
• Seasoning – Salt, white pepper (black pepper can be used) and nutmeg.
• Broccoli – I used an entire head of broccoli florets, about 1 lb.
• Velveeta – Velveeta cheese, cubed. See "FAQs & Expert Tips" for more info. If you want to omit this, just replace it with more cheddar.
• Cheese – Cheddar cheese, shredded.
• Parsley – Chopped parsley is going to add some nice color to the dish, we always eat with our eyes first!

How to Make Broccoli Cheese Soup

1. Cook Onion: Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown.
2. Add Flour: Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor.
3. Mix In Liquids: Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.
4. Add Broccoli: Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.
5. Add Cheese: Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as necessary.
6. Finish & Serve: Top with remaining cheddar cheese and garnish with parsley.

FAQs & Expert Tips

FAQs

Fresh Or Frozen Broccoli?

I always recommend using the freshest ingredients for best results, but you do have options! You can use pre-cut fresh broccoli, or frozen florets.

Why Velveeta?

This is one ingredient I'm not so proud to use, however, I'm willing to take all the flak from you, only because I think Velveeta is a must in this soup. I know, hate on me all you want, but it's what makes this soup super creamy and smooth.

Do I Have To Use Velveeta?

If you are 100% opposed to using Velveeta, then by all means substitute it with more cheddar cheese or some good Monterey cheese. While it will still be a very delicious soup, Velveeta takes it to the next level of creaminess and smoothness, if you know what I mean!

Can I Make This Soup In Advance?

You certainly can! This soup can be made ahead of time and frozen in freezer bags or airtight freezer-safe containers for up to3 months! Your soup may not be quite as thick when thawed and may have a different consistency, but will still taste great! To thaw, heat on the stove and simply whisk the soup back together. You can also add some more cream, or even cream cheese to make it creamy again!

How To Serve

This broccoli cheese soup is perfect to serve anytime of year, especially when you're in need of some comfort. Serve it up with a side of crusty bread to soak up all that delicious, cheesy broth.

Tips

1. It's how I trick my mind. If you want to turn this into a vegetarian soup, just use vegetable stock instead.
2. If preferred, you can puree the broccoli in the soup for a thicker texture, but I prefer the bigger florets in the soup.
3. Trust me on the nutmeg! It adds such a nice depth of flavor to the soup. Brings the entire dish together.
4. Make sure to taste for seasoning. Everyone has different preferences when it comes to taste, so season to your liking.

Storing

Store leftover broccoli cheese soup in an airtight container in your fridge for up to3 days.

Reheating

When reheating your soup, you'll want to use the "low and slow" method. To avoid that grainy texture that is common in cheesy soups, make sure to not let your soup get too hot too fast! It can be reheated in a pot on the stove, or in a bowl in the microwave.

Freezing

This broccoli cheese soup can be frozen in an airtight container or freezer bag for up to 3 months.

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This Broccoli Cheese Soup is creamy, super cheesy, quick and easy. Made entirely in one pot with simple ingredients, you can have this scrumptious soup ready in just 30 minutes.

• ▢

• ▢ 6 tablespoon butter unsalted
• ▢ 1 onion chopped
• ▢ 6 tablespoon all-purpose flour
• ▢ 2 cups half and half cream
• ▢ 6 cups chicken broth low sodium
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon white pepper
• ▢ ¼ teaspoon nutmeg
• ▢ 1 head broccoli florets about 1 lb
• ▢ 1 cup velveeta cubed *
• ▢ 3 cups cheddar cheese shredded
• ▢ 2 tablespoon parsley chopped

• Cook Onion: Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown.

• Add Flour: Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor.

• Mix In Liquids: Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.

• Add Broccoli: Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.

• Add Cheese: Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as necessary.

• Finish & Serve: Top with remaining cheddar cheese and garnish with parsley.

1. Half and half, also known as half cream is a blend of equal parts whole milk and light cream and it averages 10 to 12% fat.
2. If preferred, you can puree the broccoli in the soup for a thicker texture, but I prefer the bigger florets in the soup.
3. * If you don't want to use Velveeta you can substitute it with more cheddar cheese or Monterey Jack cheese, it's just that Velveeta will make the soup more creamier and smooth.
4. You can also use pre-cut fresh or frozen florets.
5. It's how I trick my mind. If you want to turn this into a vegetarian soup, just use vegetable stock instead.
6. Trust me on the nutmeg! It adds such a nice depth of flavor to the soup. Brings the entire dish together.
7. Make sure to taste for seasoning. Everyone has different preferences when it comes to taste, so season to your liking.
8. Store leftover soup in an airtight container in your fridge for up to3 days.
9. This broccoli cheese soup can be frozen in an airtight container or freezer bag for up to 3 months.

Serving: 1 serving Calories: 427 kcal (21%) Carbohydrates: 13 g (4%) Protein: 19 g (38%) Fat: 33 g (51%) Saturated Fat: 20 g (125%) Cholesterol: 102 mg (34%) Sodium: 1770 mg (77%) Potassium: 394 mg (11%) Sugar: 3 g (3%) Vitamin A: 1275 IU (26%) Vitamin C: 15.3 mg (19%) Calcium: 556 mg (56%) Iron: 1.1 mg (6%)

Course: Lunch, Soup

Cuisine: American

Keyword: broccoli cheddar soup, broccoli cheese soup, soup recipes

Meet Joanna Cismaru

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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