Broccoli cheese soup starts with sautéing onions until they are soft and translucent before adding the flour to create a roux.
Cooking the broth slowly allows the flavors to meld without burning the dairy products at the end.
This dish works well for cold evenings when you want something warm and filling.
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About the Ingredients
2 tablespoons unsalted butter
Use salted butter if you prefer but reduce added salt later.
1 cup (140g) yellow onion chopped
Onions add sweetness so chop them small for even cooking.
3 cups (750ml) low sodium chicken broth
Vegetable broth works too for a vegetarian version.
2 pounds (900g) fresh broccoli florets cut into bite-sized pieces
Frozen broccoli can be used but thaw it first to avoid excess water.
1 cup (240ml) heavy cream
Half-and-half makes it lighter but may not thicken as much.
2 cups (225g) sharp cheddar cheese shredded
Pre-shredded cheese has anti-caking agents that prevent smooth melting.
Frequently Asked Questions
Q: How do I stop broccoli turning grey?
Steam the florets briefly before adding them to the soup. Overcooking causes discoloration and mushiness.
Q: Can I use frozen broccoli?
Yes thaw it completely to prevent watering down the soup. Fresh gives better flavor but frozen saves time.
Q: Why is my soup too thick?
Thin it with extra broth or milk while reheating. Cream soups naturally thicken as they cool.
Q: What kind of cheese melts best?
Shred block cheddar yourself for smoother results. Pre-packaged shreds often contain potato starch.
Q: Is this soup healthy?
It contains protein and vegetables but also high fat from cream and cheese. Moderation fits most diets.
Step-by-Step Instructions
1. Sauté onions
Melt butter in a large pot over medium heat. Add onions and cook for five minutes until soft.
2. Make roux
Stir in flour and cook for two minutes while whisking constantly.
3. Add liquid
Pour in broth slowly while stirring to remove lumps.
4. Simmer soup
Bring mixture to a gentle simmer then add broccoli and cover for ten minutes.
5. Blend partially
Use an immersion blender to mix half the soup leaving some chunks.
6. Finish cream
Turn off heat and stir in heavy cream followed by cheese gradually.
Tips & Tricks
- Don't let the milk boil after adding cream or it might curdle.
- Add cheese off the heat to keep the sauce silky instead of grainy.
- Taste before salting since broth and cheese vary in salt levels.
How to Store Looking for easy homemade soup recipes?
Refrigerator
Store in an airtight container for up to four days.
Freezer
Soup freezes best for three months without cream or cheese added.
Reheating
Warm gently on the stove adding a splash of broth if needed.
Keep this recipe handy for busy weeknights when you need a quick meal.
Looking for easy homemade soup recipes?
Creamy broccoli cheese soup is a cozy dinner ready in under an hour. This one-pot recipe uses simple ingredients for a rich, comforting meal.
🧂 Ingredients
- 2 tablespoons unsalted butter
- 1 cup (140g) yellow onion chopped
- 3 cups (750ml) low sodium chicken broth
- 2 pounds (900g) fresh broccoli florets cut into bite-sized pieces
- 1 cup (240ml) heavy cream
- 2 cups (225g) sharp cheddar cheese shredded
📋 Instructions
- 1Sauté onions — Melt butter in a large pot over medium heat. Add onions and cook for five minutes until soft.
- 2Make roux — Stir in flour and cook for two minutes while whisking constantly.
- 3Add liquid — Pour in broth slowly while stirring to remove lumps.
- 4Simmer soup — Bring mixture to a gentle simmer then add broccoli and cover for ten minutes.
- 5Blend partially — Use an immersion blender to mix half the soup leaving some chunks.
- 6Finish cream — Turn off heat and stir in heavy cream followed by cheese gradually.
