This creamy broccoli cheese soup comes together in about 30 minutes and all in one pot for a quick and easy weeknight meal that your family will love! Switch up the broccoli or cheese to suit your taste, or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends you might have hanging around. So whether you’re rushing home from work or trying to get dinner on the table after soccer practice, this soup is the ultimate comfort food!
Ingredients Breakdown
Broccoli Florets
Broccoli florets are the star of this soup, they add not just flavor but also a delightful crunch and vibrant color! Fresh broccoli works wonderfully, but if you’re in a pinch, feel free to use frozen broccoli florets. They’re just as nutritious and save prep time. Pro tip: if you’re using fresh, chop it into smaller pieces to ensure it cooks faster and gets super tender!
Cheddar Cheese
A cup of shredded cheddar cheese adds that classic cheesy richness we all crave in broccoli cheese soup. I prefer sharp cheddar for a deeper flavor, but you can use medium or mild if that’s what you have. And, if you want to get creative, mix in some fontina or gouda for a twist! Just make sure whatever cheese you use melts well, nobody likes clumpy cheese soup!
Onion
One medium onion, chopped brings the sautéed goodness right from the get-go! Onions form the base flavor of the soup, so I always recommend using a yellow or sweet onion for a perfect balance of sweetness and savory notes. If you’re not a fan of onions, you can swap it out for shallots or even a sprinkle of onion powder, but you’ll be missing out on that fantastic aroma when it cooks down!
Garlic
Two cloves of garlic, minced take the flavor profile up a notch! Garlic, in my opinion, is the magical ingredient that ties everything together. It’s really versatile, if you want to skip the fresh stuff, a teaspoon of garlic powder will work too! Just don’t skip it, okay?
Vegetable Broth
Four cups of vegetable broth provide the core liquid that keeps everything nice and soup-like! You can also use chicken broth for a deeper flavor or even water if you’re in a pinch. However, I recommend sticking with broth for maximum deliciousness! Look for low sodium options if you’re watching your salt intake.
Heavy Cream
Adding one cup of heavy cream gives this soup that dreamy, rich texture we adore. If you want a lighter version, you can use half-and-half or whole milk, but keep in mind that the soup will be less creamy. For a dairy-free alternative, coconut cream or cashew cream can work as well, just be aware that it’ll change the flavor slightly.
Butter
Two tablespoons of butter are crucial for sautéing the onions and garlic to perfection. I prefer using unsalted butter so I can have more control over the salt. If you’re all about that dairy-free life or don’t have butter on hand, olive oil also works well and gives a lovely flavor, too!
Salt and Pepper
A couple of pinches of salt and pepper to taste rounds out the dish. Just remember, taste as you go! The secret to enhancing flavors is all about the seasoning, and you might find that you need a bit more or less depending on your ingredients.
Making This Broccoli Cheese Soup
1. Sauté the Aromatics
In a large pot, melt the butter over medium heat. Once the butter is melted and bubbling, toss in the chopped onion. Sauté until the onion is translucent (about 3-4 minutes) while stirring occasionally trust me, this is when your kitchen will start smelling amazing! Then, add the garlic and cook until fragrant, about another minute.
2. Add the Broccoli and Broth
Next, add in the beautiful broccoli florets and pour in the vegetable broth. Stir to combine and bring everything to a boil. Once boiling, turn down the heat to a simmer and let it cook for about 15 minutes or until the broccoli is tender but still vibrant in color! (I love the smell right about now!)
3. Blend It Up
Grab your immersion blender (my favorite kitchen tool!) and carefully puree the soup until smooth. If you prefer some texture, feel free to leave a few chunks of broccoli for that rustic feel! If you don’t have an immersion blender, even a regular blender works, just be cautious of transferring hot soup, let it cool for a bit first!
4. Stir in the Cream and Cheese
Once your soup is blended to your liking, turn the heat way down, and stir in the heavy cream and shredded cheddar cheese! Keep stirring until the cheese is completely melted and has mingled beautifully with all the other ingredients. The soup should now be incredibly creamy and rich, who can resist that?
5. Final Touches
Finish with a couple of pinches of salt and pepper to taste, and bam you’re done! Serve this luscious soup hot, and maybe even add a sprinkle of extra cheese on top for good measure!
Why I Love This Recipe
This broccoli cheese soup is my go-to recipe because it’s a comfort food classic that brings my family together. When I make this, it’s not just about eating; it’s about sharing a warm, cozy feeling that lasts beyond the table. I’m a real sucker for meals that come together quickly on a busy weeknight, and this one is especially satisfying! Plus, the best part is that you can customize it to use whatever you have on hand. That’s a win-win in my book!
If you loved this broccoli cheese soup, be sure to check out my Easy One Pot Creamy Vegetable Soup, my Potsticker Soup, or my Best Lentil Soup!
Why This Recipe Works
Quick & Easy
This broccoli cheese soup comes together in under 30 minutes! Seriously, you’ll be serving dinner before you know it. Perfect for those busy weeknights when you just want something warm and fulfilling after a long day.
One Pot
With everything made in one pot, cleanup is a breeze. We’ve all had those evenings where the last thing you want to deal with is a sink full of dishes, this soup solves that problem perfectly!
Budget-Friendly
Using affordable, everyday ingredients makes this a great option for families on a budget. Broccoli, cheese, and a few pantry staples, nothing fancy! Plus, it’s easily adaptable to whatever leftovers you might already have, so really, it’s a win!
Customizable
This soup is all about flexibility! You can switch up the cheese, add in some different veggies like carrots or bell peppers, or even toss in some diced ham or chicken for extra protein. You can make it your own and cater it to every family member’s taste!
Comfort Food
This soup is loaded with tons of flavor, and it just feels like a warm hug! The creamy texture paired with the cheese melting in makes each spoonful feel indulgent. Who doesn’t love that?
The Best Ways to Enjoy This
Serving Suggestions
This broccoli cheese soup is scrumptious on its own, but get this pair it with some crusty bread, buttery crackers, or even a fresh green salad for a complete meal. And don’t skip toppings like croutons or extra cheese, they make the soup even more delightful!
Storage
Leftovers? Yes, please! This soup will keep well in the fridge for about 4-5 days. Just store them in an airtight container, and you’ll be set for lunch or dinners later in the week!
Reheating Instructions
To reheat, simply pop it back on the stove over low heat, stirring often, until heated through. If it’s thickened up in the fridge, feel free to add a splash of broth or cream to help loosen it up. If you’re in a hurry, the microwave works great, too just zap it in a microwave-safe bowl for about 1-2 minutes, stirring halfway through!
Freezer Friendly
Absolutely! This soup can be frozen for up to 3 months. Just make sure to leave a little space in the container because it will expand when frozen. When you’re ready to enjoy, let it thaw in the fridge overnight and reheat on the stovetop!
Cooking and sharing meals are truly about bringing us all together, and this broccoli cheese soup is a perfect example of that! So, gather your ingredients and get ready for a comforting, delicious dinner that your whole family will adore! Can’t wait to hear what you think!
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Broccoli Cheese Soup
Ingredients
Method
- In a large pot, melt the butter over medium heat, then add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add in the broccoli florets and pour in the vegetable broth. Stir to combine and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 15 minutes until the broccoli is tender.
- Use an immersion blender to puree the soup until smooth. For a chunkier texture, leave some broccoli pieces intact.
- Turn the heat down and stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and well combined.
- Adjust seasoning with salt and pepper to taste, and serve hot, optionally topped with extra cheese.