If you’re looking for an incredibly comforting and creamy bowl that’s easy to whip up any day of the week, this Easy Broccoli Cheese Soup Recipe is an absolute winner. It combines tender broccoli, velvety potatoes, and sharp cheddar cheese into a luscious, warm soup that feels like a big, cozy hug in a bowl. Whether you’re cooking for a family dinner, meal prepping, or craving something simple yet flavorful, this recipe’s straightforward steps and wholesome ingredients will have you savoring every spoonful in no time.
Ingredients You’ll Need
These ingredients are simple but crucial—each one plays a role in building the rich texture, vibrant flavor, and inviting color that make this soup so memorable.
- 1 tbsp (15g) butter (or olive oil): Adds a smooth, buttery base perfect for sautéing the aromatics.
- 2 garlic cloves, minced: Offers a mellow, fragrant punch to deepen the savory notes.
- 1 onion, diced (brown, white, or yellow): Provides sweetness and body when softened.
- 4 cups (1 litre) chicken broth/stock (low sodium or vegetable stock): Forms the flavorful liquid foundation of the soup.
- 1 1/2 cups water: Balances the broth intensity and helps cook the vegetables.
- 700g (1.4lb) broccoli florets (plus peeled diced stem): Brings vibrant green freshness and fiber to every bite.
- 2 potatoes, peeled and diced into 1.5cm cubes: Add natural creaminess and help thicken the soup as they cook.
- 3/4 tsp cooking salt/kosher salt: Essential for highlighting all the flavors.
- 1/4 tsp black pepper: Adds a subtle, warming spice.
- 1 1/2 cups cheddar cheese, shredded (or cheese of choice): Melts into the soup to create that signature cheesy richness.
- 3/4 cup cream (or milk): Contributes a smooth mouthfeel and mellow flavor.
- Cream, for drizzling: A little extra cream makes the presentation irresistible.
- Extra grated cheese: Perfect for sprinkling on top to amp up the cheesy goodness.
How to Make Easy Broccoli Cheese Soup Recipe
Step 1: Sauté the Aromatics
Begin by melting butter in a large pot over medium-high heat. Toss in your diced onion and minced garlic, then sauté for about 2 minutes until the onion turns soft and translucent. This step releases the sweet, savory aroma that sets the perfect stage for your soup’s flavor.
Step 2: Simmer the Vegetables
Next, pour in the chicken broth and water, followed by your fresh broccoli florets and potatoes. Season with salt and pepper, then bring everything up to a gentle simmer. Once it starts bubbling, cover the pot and lower the heat to medium-high. Let the vegetables soften for around 20 minutes—this step is key to getting that perfectly tender texture.
Step 3: Puree to Creamy Perfection
Turn off the stove but leave the pot on the heat to maintain warmth. Using a stick blender, puree the mixture right in the pot until it turns silky smooth. This instant transformation from chunky to creamy makes the soup so luscious and inviting.
Step 4: Stir in Cream and Cheese
Now comes the fun part: add the cream, folding it gently into the blended soup for added richness. Then, sprinkle in your shredded cheddar cheese a handful at a time, stirring well after each addition so the cheese melts evenly into a beautiful, cheesy swirl.
Step 5: Season and Adjust
Give your soup a taste to see if it needs a bit more salt or pepper. Adjust as you like to balance out the flavors perfectly and get just the right seasoning to make each spoonful sing.
Step 6: Serve and Garnish
Ladle the soup into warm bowls, drizzle a bit of cream over the top, and sprinkle with extra grated cheese if you’re feeling indulgent. These little finishing touches make it look stunning and taste even better!
How to Serve Easy Broccoli Cheese Soup Recipe
Garnishes
A simple drizzle of cream and a generous sprinkle of shredded cheese adds an inviting creaminess and visual appeal, making every bowl look as delicious as it tastes. For a touch of freshness, a few chives or crispy bacon bits really work wonders too.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls that are perfect for dipping. You could also try a light salad on the side to add some crunch and balance out the creamy soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or even small, oven-safe ramekins topped with extra cheese, then broiled briefly until golden and bubbly. It’s a guaranteed crowd-pleaser and looks far more impressive than it is difficult!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover broccoli cheese soup to an airtight container and refrigerate for up to 3 days. The flavors will mellow and deepen, making it just as delicious warmed up again.
Freezing
This soup freezes wonderfully! Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It can be frozen for up to 3 months, making it a great meal prep option.
Reheating
Defrost the soup overnight in the refrigerator, then reheat gently over medium heat on the stove, stirring occasionally to prevent sticking. Adding a splash of cream or milk during reheating can revive its silky texture.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable stock and keep all other ingredients the same to enjoy a rich vegetarian version of this soup.
What other cheeses work well in the soup?
Cheddar offers the perfect sharpness, but you can experiment with Gruyère, Monterey Jack, or even a mild mozzarella to vary the flavor while keeping the creamy texture.
Is it necessary to peel the potatoes?
Peeling the potatoes helps create a super smooth soup, but if you prefer extra fiber and texture, you can leave the skins on. Just be sure to wash them well before dicing.
Can I make this recipe dairy-free?
Yes! Use a dairy-free butter substitute, plant-based milk or cream alternatives, and choose a suitable non-dairy cheese, or skip the cheese for a lighter twist.
How thick will the soup be? Can I make it thinner?
This soup has a nice creamy thickness from the potatoes and cheese, but if you prefer it thinner, simply add more broth or water during cooking or when reheating.
Final Thoughts
This Easy Broccoli Cheese Soup Recipe is truly one of those recipes that feels special yet is so easy to make any night of the week. It’s comforting, cheesy, and packed with wholesome goodness that warms you from the inside out. I can’t recommend it enough—give it a try and let it become a favorite in your kitchen just like it is in mine!
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Easy Broccoli Cheese Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This Easy Broccoli Cheese Soup is a comforting and creamy homemade soup made with fresh broccoli, potatoes, cheddar cheese, and a blend of aromatic garlic and onions. Perfect for a quick weeknight meal or a warming lunch, this soup is smooth, cheesy, and rich in flavor while being simple to prepare on the stovetop.
Ingredients
Soup Base
- 1 tbsp (15g) butter (or olive oil)
- 2 garlic cloves, minced
- 1 onion, diced (brown, white, or yellow)
Vegetables and Broth
- 4 cups (1 litre) chicken broth/stock, low sodium (or vegetable stock)
- 1 1/2 cups water
- 700g (1.4 lb) broccoli florets (from 2 large broccoli heads, including diced peeled stem)
- 2 potatoes, peeled and diced into 1.5cm (2/3 inch) cubes
Seasoning and Cheese
- 3/4 tsp cooking salt (kosher salt recommended)
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar cheese (or cheese of choice)
- 3/4 cup cream (or milk)
- Cream, for drizzling (optional)
- Extra grated cheese, for garnish (optional)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium-high heat. Add diced onion and minced garlic, and sauté for 2 minutes until the onion softens and becomes translucent.
- Cook Vegetables: Add chicken broth, water, broccoli florets, diced potatoes, salt, and black pepper to the pot. Bring the mixture to a simmer, then cover with a lid, reduce heat to medium-low, and cook for 20 minutes until the broccoli is tender.
- Blend Soup: Turn off the stove but leave the pot on it. Use a stick blender to puree the soup until smooth and creamy.
- Add Cream and Cheese: Stir in the cream gently. Then, add shredded cheddar cheese gradually, stirring continuously to allow the cheese to melt evenly into the soup.
- Season to Taste: Taste the soup and add additional salt if needed to enhance the flavor.
- Serve: Ladle the hot soup into bowls. Drizzle with a little extra cream and sprinkle extra grated cheese on top if desired for garnish.
Notes
- Note 1: Using the broccoli stems adds extra flavor and reduces waste; peel and dice the stems before adding.
- Note 2: Ensure the soup has cooled slightly before blending carefully to avoid splattering hot liquid.
- For a lighter version, substitute cream with milk or a low-fat alternative.
- This soup freezes well; store in airtight containers and thaw gently before reheating.
