Easy Broccoli Cheese Soup

This easy broccoli cheese soup is perfect for a cozy meal and can be prepared in under 30 minutes. I love this on cold days as it’s comforting and satisfying.

What is Broccoli Cheese Soup made of?

Here’s a description of each ingredient in this broccoli cheese soup recipe:

1. Butter: Butter adds richness and a creamy base to the soup. It’s used for sautéing the onion and garlic and creating a roux to thicken the soup.
2. Onion: Chopped onion provides a savory and aromatic flavor to the soup. It’s sautéed with garlic to create a flavorful base.
3. Garlic: Minced garlic adds a delightful, aromatic, and slightly pungent flavor to the soup.
4. All-Purpose Flour: Flour is used to create a roux, a thickening agent that gives the soup its creamy consistency.
5. Vegetable Broth or Water: Vegetable broth or water serves as the liquid base of the soup, providing moisture and a savory background flavor.
6. Salt: Salt enhances the overall flavor of the soup, bringing out the natural tastes of the other ingredients.
7. Black Pepper: Black pepper adds a mild spicy and aromatic note to the soup, balancing its flavors.
8. Paprika: Paprika provides a subtle smoky and earthy flavor to the soup, enhancing its overall depth.
9. Broccoli Florets: Fresh broccoli florets are the star of the soup, contributing a vibrant green color, earthy flavor, and a delightful crunch when cooked. Broccoli is also rich in vitamins and minerals like calcium, Iron, phosphorus and many more.
10. Carrot: Carrot adds a touch of natural sweetness, color, and texture to the soup, complementing the broccoli.
11. Half & Half: Half & half, a mixture of half cream and half milk, adds creaminess and richness to the soup.
12. Shredded Cheddar Cheese: Cheddar cheese provides a creamy and cheesy flavor, making this soup a classic broccoli cheese variety.

Each ingredient plays a crucial role in creating the savory, creamy, and flavorful character of the broccoli cheese soup, resulting in a comforting and hearty dish that’s perfect for a warm meal.

What is the best cheese to melt in soup?

The best cheese for melting in soup depends on the type of soup and the flavor you want to achieve. Here are some popular cheese options for melting in soup:

1. Cheddar Cheese: Cheddar cheese is a classic choice for melting in soups. It adds a rich, creamy, and slightly tangy flavor. Cheddar works well in broccoli cheese soup, potato soup, and chili.
2. Gruyère Cheese: Gruyère cheese is known for its excellent melting properties and nutty flavor. It’s a fantastic choice for French onion soup or any creamy vegetable soup.
3. Swiss Cheese: Swiss cheese melts smoothly and has a mild, slightly sweet flavor. It pairs wonderfully with broccoli, cauliflower, or potato soups.
4. Parmesan Cheese: Parmesan cheese adds a salty and savory kick to soups. It’s often grated and sprinkled on top of soups like minestrone or tomato basil soup.
5. Monterey Jack Cheese: Monterey Jack cheese is known for its mild and creamy flavor. It’s versatile and works well in a variety of soups, including chicken tortilla soup.
6. Blue Cheese: Blue cheese is for those who enjoy strong and pungent flavors. It can be crumbled into creamy soups for a unique and bold taste.
7. Fontina Cheese: Fontina cheese melts beautifully and has a mild, buttery flavor. It’s great for enhancing the creaminess of potato or butternut squash soups.
8. Cream Cheese: Cream cheese adds creaminess and a mild tang to soups. It’s often used in creamy tomato soup or potato soup.
9. Brie Cheese: Brie cheese has a creamy, buttery texture and a mild, earthy flavor. It’s a luxurious choice for creamy vegetable or mushroom soups.

Remember that when melting cheese in soup, it’s essential to add it gradually and stir constantly to ensure it melts smoothly without clumping. Choose the cheese that complements the overall flavor profile of your soup, and feel free to experiment with different varieties to create unique and delicious combinations.

How can I thicken my broccoli cheese soup?

If your broccoli cheese soup is too thin and you’d like to thicken it, there are several methods you can use:

Roux: A roux is a mixture of fat (such as butter) and flour that serves as a thickening agent. Here’s how to make a roux to thicken your soup:

• Melt 2-3 tablespoons of butter in a separate saucepan.
• Add an equal amount of all-purpose flour and whisk continuously until the mixture becomes a smooth paste.
• Slowly add a ladle of the thin soup to the roux and whisk until well combined. Continue to add more liquid gradually until the mixture is smooth and lump-free.
• Pour the roux mixture back into the main soup pot and stir well. Simmer for a few minutes until the soup thickens.

Cornstarch Slurry: You can use a cornstarch slurry as a gluten-free alternative to a roux. Here’s how:

• In a small bowl, mix 2-3 tablespoons of cornstarch with an equal amount of cold water to create a smooth paste (slurry).
• Gradually add the slurry to the simmering soup while stirring constantly.
• Continue to cook for a few minutes until the soup thickens. Be careful not to add too much slurry, as it can become too thick.

Potato or Vegetable Puree: If you want to thicken the soup while also adding flavor, you can blend some of the soup’s vegetables into a puree. Here’s how:

• Remove a portion of the soup (including some broccoli and carrots) and blend it until smooth using an immersion blender or a regular blender.
• Return the pureed mixture to the main soup pot and stir well. This will naturally thicken the soup while maintaining its flavor.

Simmer and Reduce: Sometimes, simply simmering the soup without a thickening agent can reduce excess liquid and thicken it naturally. Just continue to simmer the soup uncovered until it reaches your desired consistency.

Additional Cheese: If you want to thicken the soup while enhancing its cheese flavor, you can add more shredded cheddar cheese. The cheese will melt and help thicken the soup as it simmers.

Choose the method that best suits your preferences and the overall flavor of your broccoli cheese soup. Keep in mind that it’s important to adjust the thickness gradually to avoid making the soup too thick.

How to make Broccoli Cheese Soup?

In a large soup pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing them for approximately 2-3 minutes until the onion turns translucent and the garlic exudes its fragrant aroma.

Sprinkle the all-purpose flour into the sautéed mixture and stir constantly for about 2 minutes. This process results in the formation of a roux, which will serve as the thickening agent for the soup.

While maintaining a steady stir, gradually pour in the vegetable broth or water along with the half & half (consisting of half cream and half milk). Additionally, add the salt, black pepper, and paprika. Continue to stir until the mixture achieves a slight thickening.

Introduce the broccoli florets and either finely chopped or julienned carrot into the soup. Allow the mixture to simmer over medium heat for roughly 10 minutes or until the broccoli and carrot reach a tender state.

Incorporate the shredded cheddar cheese bit by bit while continuing to stir. Keep this process going until the cheese is entirely melted, resulting in a smooth and creamy consistency. To ensure the soup is seasoned to your preference, give it a taste and make any necessary adjustments by adding more salt or pepper.

Serve the piping hot broccoli cheese soup in individual bowls. For an extra touch, consider garnishing each serving with an additional sprinkling of shredded cheddar cheese or a garnish of freshly chopped parsley. Now, you’re ready to savor this delectable dish!

If you like creamy soups, check out these easy recipes:

• Pumpkin Soup
• Roasted Vegetable Soup
• Cheese Tortellini Soup with Shrimp
• Finnish Creamy Salmon Soup – Lohikeitto