Broccoli Cheese Soup Recipe

5 from 28 votes

Broccoli Cheese Soup Recipe

This Broccoli Cheese Soup is creamy, cheesy, and packed with tender broccoli, an easy one pot dinner that's ready for busy weeknights.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

2 (14.5-ounce) cans low-sodium chicken broth, or vegetable broth
2 small heads of broccoli, diced small
3 tablespoons unsalted butter
⅓ cup all-purpose flour
3½ cups milk, plus more as needed
4 cups shredded cheddar cheese, plus more for topping (optional)
1 teaspoon salt
½ teaspoon garlic pepper
6 slices bacon, cooked and chopped (optional)

Instructions

In a large pot, add broth and bring to a boil over medium-high heat. Reduce the heat to medium low.
Add broccoli, cover and simmer for 10 minutes.
Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour and cook for another minute, until golden brown. Whisk in milk, turn the heat to medium and cook, stirring, for 5 minutes, or until the sauce thickens.
Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the soup pot and stir until well combined.
Add more milk if you like a thinner consistency, and season with additional salt and garlic pepper to taste.
Top with bacon pieces and extra cheese, if desired, and serve warm.

Video

Notes

Recipe Tips.

Shred your own cheddar cheese for the smoothest, creamiest soup.
Cut the broccoli into small, even pieces so it cooks quickly and fits easily on a spoon.
Stir the cheese in over low heat to keep it smooth and prevent it from becoming grainy.
Blend a portion of the soup if you prefer a smoother texture while still leaving some broccoli pieces for texture.

Store. Pour into an airtight container and keep it in the refrigerator for 3-4 days! Reheat in the microwave or on the stove and serve with some crusty bread.

Freeze. Once it has cooled, pour it into a freezer-safe bag/container. Keep the soup in the freezer for up to 6 months! For a warm creamy texture, reheat on the stove top over low-medium heat.

Make individual servings by pouring them into paper/plastic cups, freezing them, and removing them from the cup after it has frozen. Store the frozen individual servings in a freezer-safe bag.

Loaded Broccoli Cheese Potato Soup. Follow the recipe above, but after adding broth, add 4 medium potatoes (peeled and cubed), 2-3 large carrots (diced) and 1 teaspoon onion powder. Bring to a boil over medium-high heat then reduce the heat to medium-low, cover and simmer for about 10 minutes. Continue with Step 2, adding the broccoli and simmering for 10 minutes more and so on.

Nutrition