Broccoli Cheese Soup

Nothing says comfort quite like a warm bowl of homemade Broccoli Cheese Soup. This recipe transforms simple ingredients into a velvety, rich meal that's perfect for a chilly evening. Tender broccoli florets are simmered in a creamy, cheesy broth, creating a soup that's both hearty and satisfyingly delicious.

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The magic of this soup lies in its simplicity. Starting with a classic roux builds a flavorful base, ensuring a thick and creamy texture without any fuss. The addition of grated carrots not only adds a touch of sweetness but also contributes to the beautiful golden hue of the finished soup.

Ingredients

• 500 g (1 lb) broccoli, cut into florets
• 1 medium carrot, peeled and grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 60 g (4 tbsp) unsalted butter
• 500 ml (2 cups) whole milk
• 500 ml (2 cups) vegetable broth
• 200 g (2 cups) sharp cheddar cheese, grated
• 120 ml (½ cup) heavy cream
• 30 g (¼ cup) all-purpose flour
• ½ tsp ground black pepper
• ½ tsp salt (or to taste)
• ¼ tsp ground nutmeg (optional)

Instructions

Step 1

In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until softened (about 3 minutes).

Step 2

Stir in the grated carrot and broccoli florets, cooking for another 2–3 minutes.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 4

Gradually whisk in the milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until the broccoli is tender.

Step 5

Using an immersion blender, blend the soup partially for a chunky texture, or fully for a smoother consistency as desired.

Step 6

Stir in the heavy cream and grated cheddar cheese. Mix until the cheese melts completely and the soup is smooth. Season with salt, pepper, and nutmeg (if using).

Step 7

Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.

Zusatztipps für die Zubereitung

For extra flavor, add a pinch of cayenne pepper or smoked paprika to give the soup a subtle warmth and smoky depth.

Varianten und Anpassungen

Feel free to substitute sharp cheddar with Gruyère or a blend of your favorite melting cheeses for a different flavor profile. To make the recipe gluten-free, create a slurry with cornstarch and a small amount of cold milk, and add it to the soup instead of the all-purpose flour.

Serviervorschläge

This soup is wonderfully versatile. Serve it with a side of crusty bread for dipping, or elevate it into a full meal by serving it inside a hollowed-out bread bowl.

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Whether you're seeking a quick weeknight dinner or a comforting starter for a special occasion, this Broccoli Cheese Soup is a guaranteed crowd-pleaser. Enjoy the rich, cheesy goodness in every spoonful!

Recipe Help & FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld together. Store in an airtight container for up to 3 days. Reheat gently over medium-low heat, stirring occasionally to prevent scorching the dairy.

→ What cheese works best?

Sharp cheddar provides the most robust flavor profile, but aged Gruyère adds nutty sophistication. Avoid pre-shredded cheese as anti-caking agents prevent proper melting. Freshly grating blocks ensures silky smooth incorporation.

→ How do I prevent curdling?

Keep heat at medium-low when adding dairy. Never boil after cream and cheese are incorporated—just warm through gently. Adding cheese off the heat also prevents separation. Room temperature ingredients help too.

→ Can I freeze this?

Freeze before adding cream and cheese for best results. Dairy can separate when frozen and reheated. Simply thaw overnight, reheat the base, then finish with fresh cream and cheese just before serving.

→ What serves well alongside?

Crusty sourdough or baguette slices are classic for dipping. A crisp green salad with vinaigrette cuts through the richness. For heartier meals, grilled cheese sandwiches or roasted potatoes complement beautifully.

→ How do I make it gluten-free?

Replace all-purpose flour with cornstarch—mix it with cold milk first to prevent lumps before whisking into the hot base. The thickening power differs slightly, so start with less and adjust as needed.