Broccoli Cheese Soup is creamy, cheesy, and an excellent way to add veggies to your day. Toss on some extra cheese and more broccoli for a filling meal.
Soup is a pretty big deal at my house. Both my husband and my son love basically any soup, which is good for me. That means I can make a lot of different kinds, and they get to be my taste testers. There’s only one problem. It’s hot at least ten months out of the year here in Florida, so neither John nor Kale likes to eat soup often.
Recently, John got on a bit of a soup kick. About the same time, we happened to have extra cheese and broccoli in the fridge, so I decided to make him a pot of broccoli cheese soup. This recipe starts with a basic cheese sauce mixed with pieces of broccoli florets. Then, it’s topped off with extra cheese and broccoli to give it a finishing touch. Broccoli cheese soup is perfect as a meal by itself or paired with a half sandwich or a salad. However you choose to enjoy it, this recipe cooks in less than thirty minutes and makes a great lunch.
Blanch the Broccoli and Make the Roux:
Bring a medium pot of salted water to boil, and carefully add the broccoli. Cook it for 2-3 minutes until it begins to soften and becomes vibrant green. Strain the water, and set the broccoli aside.
Add the butter, onions, salt, pepper, garlic powder, and onion powder to a separate large stockpot, and melt the butter over medium heat. Use a wooden spoon to stir the ingredients and cook until the onions soften, then add the garlic. Cook for an additional 30 seconds to 1 minute. Next, add the flour and whisk well to combine. Cook for 2-3 minutes to cook out any raw flour flavor.
Add the Liquids:
Slowly add the milk and broth, and continue to whisk ensuring any flour lumps are broken down. Allow the mixture to heat and begin to steam. Small bubbles will form around the edge of the pan, but do not let the liquid boil. *Boiling will cause the mixture to break and the fat to separate from the liquids.
Add the Cheese and Broccoli:
Slowly add the cheese, about an ounce at a time, whisking in between each ounce. Make sure all the cheese melts before adding any additional. After adding all the cheese, carefully stir in the blanched broccoli florets, reserving 1/2 cup.
There are two options here. You can let the soup cool completely, and pour it into a food processor or blender to break up the large broccoli pieces. Pulse it 3-4 times, just enough to for the soup to have a few small chunks. Or, you can use a hand blender to blend it while it’s still hot. If you choose the latter, please be careful not to burn yourself.
Add the Toppings:
Reheat the broccoli cheese soup if needed. Add the remaining broccoli, and stir to combine. Top with the extra cheese and any other toppings you like.
Store any leftovers in the refrigerator for up to 3 days.
- 2 cups broccoli florets
- 4 Tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 of a medium onion (about 1/2 a cup, chopped)
- 2 cloves of garlic
- 2 Tablespoons of all-purpose flour
- 1 cup 2% milk
- 1 cup chicken broth
- 6 ounces cheddar cheese (2 ounces reserved plus additional for topping)
Blanch broccoli florets in a pot of salted water. Cook for 2-3 minutes until soft and bright green.
Strain and set aside.
Add the butter, garlic powder, onion powder, salt, pepper, and onion to a large stockpot. Heat over medium heat until the butter melts and the onion is soft.
Add the garlic and cook for an additional 30 seconds to 1 minute.
Next, whisk in the flour and cook for 2-3 minutes.
Slowly add the milk and broth and heat whisk to break up any flour lumps.
Continue to heat until the mixture steams and bubbles form around the edge of the pan.
Add the cheese an ounce at a time, whisking in between each ounce. Ensure all the cheese melts before adding more.
Carefully stir in the 1 1/2 cups of the blanched broccoli.
Use a hand blender to blend the soup and break up the broccoli pieces. (See post for additional blending option.)
Add remaining broccoli and cheese. Stir to combine.
Top with your favorite toppings and serve.
Store leftovers in the refrigerator for up to 3 days.
Make it gluten free by using GF spices, flour, and broth. Make it vegetarian by using vegetable broth.