This hearty Broccoli Cheese Soup combines tender broccoli florets with rich, melted cheese in a velvety smooth base. Ready in just 40 minutes, it’s the perfect comfort food that’s both nourishing and satisfying.
Each warm bowlful delivers a generous 16g of protein while keeping carbs modest at 16g per serving. Whether you’re planning a cozy dinner or seeking a nutritious lunch option, this creamy classic hits all the right notes.
Fresh & Creamy Broccoli Cheese Soup Ingredients
- Vegetables: 4½ cups broccoli (chopped), 1 cup grated carrot, 1 cup diced celery, 2 medium potatoes (grated), 1 medium yellow onion (finely chopped)
- Dairy Elements: 5 tablespoons butter, 2 cups half and half, 1½ cups whole milk, 3 cups shredded cheddar cheese (room temperature)
- Base Ingredients: 3 cups low sodium vegetable broth, ¼ cup all-purpose flour
- Seasonings: Salt and pepper to taste
Step-by-Step Instructions
- Prep Work: Prepare all vegetables through grating and chopping. Let shredded cheese reach room temperature for better melting.
- Vegetable Base: Heat broth in large pot, add carrots, celery, and potatoes. Simmer until tender (3-5 minutes).
- Broccoli Addition: Add broccoli and cook briefly until desired texture.
- Onion Preparation: Sauté onion in 1 tablespoon butter until golden, add to vegetable mixture.
- Cream Base: Create roux using remaining butter and flour, gradually whisk in half and half and milk until smooth.
- Final Assembly: Combine roux with vegetables, cook 2 minutes, then remove from heat and stir in cheese until melted.
- Seasoning: Adjust salt and pepper to taste for perfect flavor balance.
Make-Ahead Tips
This cozy broccoli cheese soup works great for meal prep! Chop your veggies and shred the cheese the day before – just store them separately in airtight containers in the fridge. Having everything ready makes the cooking process so much smoother.
Plus, room temperature cheese melts better, so take it out of the fridge about 30 minutes before you start cooking.
Cooking Tips
The secret to silky-smooth broccoli cheese soup is in the roux! Keep whisking steadily while adding the milk and half-and-half – this stops lumps from forming. When you add the cheese, take the pot off the heat first.
This helps prevent the cheese from becoming grainy or stringy. And don’t rush the veggie cooking time – tender (but not mushy!) vegetables make this soup extra special.
Simple Substitutions
You can switch things up based on what you have at home! Swap the cheddar for other melty cheeses like Colby Jack or Monterey Jack. No half-and-half? Use all whole milk instead.
The potatoes help make it creamy, but you can leave them out if you prefer. For a lighter version, try low-fat milk – the soup will be a bit thinner but still yummy!
Storage & Reheating
Keep leftover soup in a covered container in the fridge for up to 4 days. When reheating, warm it slowly over low heat and stir often.
You might need to add a splash of milk if it’s too thick. While you can freeze this soup, the texture may change a bit when thawed – but it’ll still taste great!
Broccoli Cheese Soup
Equipment
- Large soup pot
- Skillet
- Whisk
Ingredients
- 3 cups low sodium vegetable broth
- 1 cup grated carrot about 1-2 carrots
- 1 cup finely diced celery about 2 ribs celery
- 2 whole potatoes small/medium, grated (Yukon Gold or Russet)
- 4 1/2 cups chopped broccoli about 3 small heads of broccoli
- 1 whole yellow onion medium, finely chopped (about 1 cup)
- 5 Tablespoons butter divided
- 1/4 cup all-purpose flour
- 2 cups half and half fat free works well!
- 1 1/2 cups whole milk
- Salt and Pepper to taste
- 3 cups shredded cheddar cheese
Instructions
- Prepare vegetables by grating or chopping. Shred cheese and set aside to allow it to come to room temperature.
- Add vegetable broth to a large soup pot over medium heat. Add the carrots, celery and potatoes, cover pot, and bring to a boil.
- Once boiling, reduce heat and simmer until the vegetables are tender, 3-5 minutes.
- Add chopped broccoli and simmer for another minutes or two, depending on how chunky or fine you chopped it. Remove from heat.
- In a separate skillet over medium heat, sauté onion in 1 tablespoon butter until tender and lightly browned. Add onion to pot with vegetables.
- Add remaining 4 tablespoons of butter to the skillet, over medium heat. Once melted, whisk in ¼ c. flour and stir well to make a roux.
- Add the half and half and milk, one cup at a time, stirring constantly. Cook roux, stirring continually with whisk until thickened, smooth and bubbly.
- Season well with salt and pepper. Slowly add rue to the pot of cooked vegetables, stirring carefully to combine.
- Cook for 2 minutes. Remove from heat and add grated cheese, stirring until melted.
- Taste and season with additional salt and pepper or vegetable bouillon base, to taste, if needed.
