Broccoli Cheese Soup

Broccoli cheese soup, aka broccoli cheddar soup, is a creamy and hearty soup that combines the flavors of broccoli and cheese. This soup is popular for a reason…it’s easy to make and full of flavor. Broccoli cheese soup is perfect for cold days or whenever you are in the mood for a creamy and cheesy soup. This filling soup can can be enjoyed as an appetizer, side dish, or as a main course. 

Ingredients For Broccoli Cheddar Soup

• Broccoli
• Cheddar Cheese
• Chicken Broth
• Whipping Cream
• Onion
• Flour
• Butter
• Seasonings: salt, pepper, paprika

How To Make Broccoli Cheddar Soup

1. In a large pot, melt the butter over medium heat. Add the chopped onions. Sauté until the onions become translucent. Pour the flour on top of the onions and cook another minute.
2. Add all the other ingredients except the cheddar cheese. Stir to mix well.
3. Bring to a boil then reduce to a simmer. Simmer 15-20 minutes or until the broccoli is tender.
4. Add the cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Season with salt & pepper to taste. 

What Type Of Broccoli To Use

While I used fresh broccoli, one of the reasons that I love this soup is that fresh or frozen broccoli can be used. If you use frozen broccoli, no need to make any changes or adjustments to the recipe. Simply stir in broccoli from frozen.

What Type Of Dairy To Use

This version of broccoli cheese soup uses whipping cream and cheddar cheese. Half-and-half, heavy cream, or milk are good substitutes for whipping cream. Keep in mind that the choice of milk or cream will affect the creamy texture of the soup. How much cheddar cheese you use is ultimately up to you. I end up using a little over 2 cups of cheddar cheese. I suggest you start at 2 cups and go from there. 

Storing Leftover Broccoli Cheese Soup

Store leftover broccoli cheese soup in an air-tight container in the refrigerator for up to 4 days. To freeze leftover soup, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat leftover soup, thaw completely then warm on low heat. This will prevent curdling.

FAQs & Tips

• Serve this broccoli cheese soup as-is, or mash some of the broccoli using a spoon or potato masher. You can also let the soup cool and blend it down to a puree.
• Garnish the soup with more cheese before serving.

Soup Recipes

• Ham and Bean
• Oyster Stew
• Chicken Feet
• Collard Greens with Black-Eyed Peas
• She Crab