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There’s just something magical about a big bowl of steamy, cheesy goodness on a chilly day, right? My journey into truly loving the kitchen started with finding joy in simple, soul-satisfying food that brings people together, and this creamy broccoli cheese soup is absolutely one of those dishes for me. It’s the kind of meal that feels like a warm hug, perfect for those evenings when you just want something comforting and delicious without a fuss. I remember when cooking felt like a chore, but finding recipes like this, that are so easy and so rewarding, totally changed my perspective. Come on in, let’s make some soup!
- Why You'll Love This Creamy Broccoli Cheese Soup
- Gather Your Ingredients for Broccoli Cheese Soup
- Simple Steps to Make Delicious Broccoli Cheese Soup
- Tips for the Best Broccoli Cheese Soup
- Make-Ahead and Freezing Your Broccoli Cheese Soup
- Frequently Asked Questions about Broccoli Cheese Soup
- Serving Suggestions for Broccoli Cheese Soup
- Nutritional Information
- Share Your Pure Cooking Joy!
Why You’ll Love This Creamy Broccoli Cheese Soup
It’s just so easy – honestly, you can whip this up in under an hour and feel like a kitchen superhero! It’s pure comfort food, that rich, cheesy broccoli flavor is absolutely unbeatable. Plus, using just one pot means way less cleanup, which is always a win in my book. It’s also a fantastic way to sneak in those veggies; my kids gobble this right up! It’s the perfect cozy dinner, especially when those cooler fall evenings roll around.
Gather Your Ingredients for Broccoli Cheese Soup
Okay, for this amazing broccoli cheese soup, gather around and let’s get our ingredients ready! You’ll want about a tablespoon of olive oil to get things started. Then, grab one medium yellow onion, finely chopped, and a couple of garlic cloves that you’ll mince up. For the star of the show, get yourself about a pound of broccoli, cut into nice florets – fresh is best here! You’ll need four cups of chicken broth (or vegetable broth for a vegetarian version, which is totally fine too!).
Then, we’ll need a cup of whole milk for that creamy richness, plus just a touch of salt, pepper, and a tiny bit of nutmeg – trust me, nutmeg makes a difference! The real magic happens with two cups of shredded sharp cheddar cheese. And if you like your soup extra thick, you’ll want two tablespoons of all-purpose flour and a quarter cup of water to make a little thickening slurry. Easy peasy!
Simple Steps to Make Delicious Broccoli Cheese Soup
Alright, let’s get this one-pot wonder going! It’s honestly so straightforward, you’ll be amazed. We’re building layers of flavor right from the start, and the best part is, everything happens in one pot, which means less mess and more happiness. Check out these simple steps to get your delicious, creamy broccoli cheese soup on the table!
Sautéing Aromatics for Your Broccoli Cheese Soup
First things first, grab your soup pot or Dutch oven and get it over medium heat. Add that little dribble of olive oil. Once it’s shimmering, toss in your chopped onion. Let those onions cook down until they’re nice and soft and start smelling sweet, usually about 5 to 7 minutes. Then, toss in your minced garlic – just a minute more until you can really smell it. Don’t let it burn!
Simmering the Broccoli for Creamy Soup
Now, add your broccoli florets right into the pot along with the chicken broth. Give it a good stir, bring it up to a boil, then turn the heat down to low, pop a lid on, and let it simmer. You want that broccoli to get nice and tender, which usually takes about 10 to 15 minutes. This step is key for that smooth soup texture we’re going for.
Thickening Your Broccoli Cheese Soup (Optional)
If you’re like me and love a really thick, hearty soup, this is where we add that little secret weapon. In a small bowl, whisk together your flour and water until it’s totally smooth – no lumps allowed! Then, slowly pour that mixture into your simmering soup while giving it a good stir. Keep stirring and let it cook for another 2 or 3 minutes until it magically thickens up. It makes all the difference!
Adding Dairy and Seasoning to Broccoli Cheese Soup
Time for the creamy goodness! Stir in your milk, along with the salt, pepper, and that pinch of nutmeg. We just want to heat everything through gently. Make sure it doesn’t come back up to a boil after adding the milk, okay? We’re just warming it up.
Melting the Cheese for the Perfect Broccoli Cheese Soup
This is the moment we’ve all been waiting for! Take the pot off the heat completely. Now, gradually stir in your shredded sharp cheddar cheese. Keep stirring gently until all that beautiful cheese is melted and the soup is perfectly smooth and creamy. That little bit of cooling off the heat is crucial for the cheese to melt without getting clumpy or greasy.
Tips for the Best Broccoli Cheese Soup
You know, even simple recipes have little secrets that bump them up from good to absolutely amazing! For this broccoli cheese soup, a few tiny tweaks make a huge difference in flavor and that lovely creamy texture we’re chasing. It’s all about those little details that make you feel like a total pro in the kitchen. If you’re a big fan of this flavor profile, you should totally check out my copycat Panera broccoli cheddar soup recipe too! And if you want something amazing to dip into it, you can’t go wrong with some copycat cheddar bay biscuits.
Achieving Extra Creaminess in Your Broccoli Cheese Soup
Want that super smooth, velvety soup? My favorite trick is to use an immersion blender right in the pot. Just carefully blend about half of the soup until it’s smooth, then stir it back into the chunkier bits. If you don’t have one, you can very carefully transfer about half the soup to a regular blender, blend it until smooth, and then pour it back in. Just be super careful when blending hot liquids!
Choosing the Right Cheese for Broccoli Cheese Soup
Okay, seriously, the cheese makes *all* the difference here. Stick with good old sharp cheddar – the sharper, the better the flavor! And if you can, shred your own cheese from a block. Those bags of pre-shredded cheese have anti-caking stuff in them that can make your cheese not melt as smoothly. We want it gooey and perfect, not grainy, so shredding it fresh is worth those extra two minutes, trust me!
Make-Ahead and Freezing Your Broccoli Cheese Soup
This broccoli cheese soup is a lifesaver for busy weeknights because you can totally make it ahead! Just follow the recipe, let it cool completely, and then pop it into an airtight container in the fridge. It’ll stay good for about 3-4 days, which means you’ve got a comforting meal ready to go whenever you need it. For freezing, it’s pretty much the same deal – let it cool all the way down first, then transfer it to freezer-safe containers or bags.
When you’re ready to enjoy it again, just thaw it overnight in the fridge and then gently reheat it on the stovetop over low to medium heat. Give it a good stir now and then to make sure it heats evenly and that creamy texture comes back. It’s perfect for those days when you just don’t have time to cook from scratch but still want something wonderfully homemade and soul-warming!
Frequently Asked Questions about Broccoli Cheese Soup
Got questions about making this amazing broccoli cheese soup? I totally get it! Sometimes you just need a quick answer to make sure your comfort food dreams come true. Let’s dive into some common ones!
Can I make this broccoli cheese soup vegetarian?
You absolutely can! Just swap out the chicken broth for vegetable broth. It’s still super flavorful and makes this a wonderful vegetarian soup option.
How do I make my broccoli cheese soup thicker?
The easiest way is that little flour and water slurry we talked about – just whisk it in during step 4 until it thickens up! Another trick is to blend about half of the soup with an immersion blender (or carefully in a regular blender) before you add the cheese. That really boosts the creaminess and thickness too!
What cheese is best for broccoli cheddar soup?
For the absolute best flavor and melt, always go for sharp cheddar cheese! Shredding it yourself from a block makes a huge difference, as pre-shredded cheese often has additives that can affect how smoothly it melts. Sharp cheddar gives you that perfect tangy, cheesy punch.
Serving Suggestions for Broccoli Cheese Soup
This broccoli cheese soup is so hearty all on its own, but you know what makes it even better? Pairing it with the perfect side! We love serving it with some warm, crusty homemade garlic knots for dipping, or maybe some slightly spicy jalapeño cornbread. It’s just pure comfort food bliss that way! A simple side salad works too if you want a little freshness.
Nutritional Information
Just a heads-up, the nutritional info below is an estimate, and it can totally change depending on exactly what ingredients you use, like the type of milk or the exact brand of cheese. We’re looking at around 350 calories per serving, with about 22g of fat, 18g of protein, and 15g of carbs. It’s a comforting bowl that offers a good balance!
Share Your Pure Cooking Joy!
I’d absolutely love to hear about your experience making this broccoli cheese soup! Did you try it? How did it turn out for you? Drop a comment below, leave a star rating if you enjoyed it, or share your pictures with me on Facebook! It truly makes my day seeing what you all create in your kitchens. Feel free to reach out through my contact page with any questions!
PrintCreamy Broccoli Cheddar Soup
A simple and comforting creamy broccoli cheddar soup recipe, perfect for a cozy meal. This one-pot soup is easy to make and a family favorite.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (about 1 medium)
- 2 cloves garlic, minced
- 4 cups broccoli florets (from about 1 lb broccoli)
- 4 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons all-purpose flour (optional, for thicker soup)
- 1/4 cup water (if using flour)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until broccoli is tender.
- If you want a thicker soup, whisk together the flour and water in a small bowl to create a slurry. Slowly pour this into the simmering soup while stirring constantly. Cook for 2-3 minutes until thickened.
- Stir in the milk, salt, pepper, and nutmeg. Heat through but do not boil.
- Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and smooth.
- Serve hot.
Notes
- For an extra creamy soup, you can blend half of the soup using an immersion blender or carefully transfer half to a regular blender. Return to the pot and stir.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Reheat gently on the stovetop.
- You can substitute vegetable broth for chicken broth for a vegetarian option.
- For a copycat Panera Bread experience, use sharp cheddar cheese and ensure the soup is well-seasoned.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
