Hearty Broccoli Cheese Soup: 45 Min Comfort

Oh, when those chilly days hit and you just crave something warm and hug-in-a-bowl cozy, what’s better than a steaming bowl of homemade broccoli cheese soup? I remember my Grandma Carla, bless her heart, always had a pot of something delicious simmering on her stove, especially during Ohio winters. She taught me that simple, honest ingredients can make the most amazing comfort food. Now, with my own hectic schedule, I needed a recipe that brought that same soulful, delicious flavor without taking all day. This easy broccoli cheese soup is my answer – it’s hearty, incredibly flavorful, and comes together right in my home kitchen, just like Grandma used to do. You won’t believe how simple it is to get this warm, hearty soup on your table!

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Why You’ll Love This Easy Broccoli Cheese Soup

Seriously, you’re going to adore this recipe! Here’s why:

• It’s super quick! You can whip it up in about 45 minutes, perfect for a weeknight.
• It’s SO easy, even if you’re new to making soup from scratch.
• The flavor? Oh my goodness. Creamy, cheesy, and packed with broccoli goodness. Pure comfort in a bowl!
• It perfectly fits my whole philosophy of Simple Recipes for Everyday Meals – good food made easily.

Gather Your Ingredients for Broccoli Cheese Soup

Alright, let’s get our kitchen ready! To make this amazing broccoli cheese soup, you’ll need a few simple things you probably already have. Trust me, using fresh ingredients is totally key here. You’ll want:

1 tablespoon olive oil

1 cup chopped yellow onion

2 cloves garlic, minced

4 cups broccoli florets (about 1 pound – use florets fresh or frozen, either works great!)

4 cups chicken broth (or vegetable broth if you’re going vegetarian!)

1 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups shredded cheddar cheese (sharp cheddar is my favorite for extra flavor!)

2 tablespoons all-purpose flour

1/4 cup water

How to Make Broccoli Cheese Soup: Step-by-Step

Follow these simple steps, and you’ll have a delicious bowl of broccoli cheese soup ready in no time. It’s really straightforward, I promise!

Sautéing Aromatics for Your Broccoli Cheese Soup

First off, let’s get our flavors going! Heat up that olive oil in a big pot or Dutch oven over medium heat. Toss in your chopped onion and let it soften up for about 5 minutes. You want it nice and tender, not browned. Then, add that minced garlic and cook for just another minute until you can really smell it. This step builds the base for all that yummy flavor!

Simmering Broccoli and Broth

Now, let’s get the star ingredient in! Add your broccoli florets and the chicken broth to the pot. Give it a good stir and bring it all to a boil. Once it’s boiling, turn the heat down to low, cover it up, and let it simmer away for about 10 to 15 minutes. You’re looking for the broccoli to be nice and tender when you poke it with a fork.

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Achieving Creamy Texture in Your Broccoli Cheese Soup

Okay, this is where the magic happens to make it creamy! You’ve got two choices here. You can carefully scoop about half of the soup into a regular blender and blend it until it’s nice and smooth, then pour it back into the pot. Or, if you have one, use an immersion blender right in the pot – just keep it moving! Either way, get that velvety texture back into your big soup pot.

Thickening and Finishing the Broccoli Cheese Soup

Time to make it rich and thick! Stir in the milk, salt, and pepper. Gently warm it up – and this is important, do not let it boil after adding the milk or it can get weird. In a little bowl, whisk together the flour and water until it’s smooth like a paste. Stir this slurry into the soup. Keep stirring constantly while it simmers gently for about 5 minutes until it thickens up nicely. Finally, gradually stir in that shredded cheddar cheese until it’s all melted and smooth and gorgeous. Yum! This step really makes it fit right into my Simple Recipes for Everyday Meals philosophy.

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Tips for the Best Broccoli Cheese Soup

Alright, let’s talk about making this broccoli cheese soup absolutely *perfect* every single time. I’ve been making this for ages, and a few little tricks really make all the difference. It’s all about using good stuff and a couple of small adjustments that don’t complicate things one bit.

Ingredient Substitutions for Your Broccoli Cheese Soup

So, you want to tweak it a bit? Totally fine! For a richer soup, try using half-and-half instead of milk – oh man, it’s decadent! If you’re keeping it vegetarian, just swap the chicken broth for vegetable broth. And cheese? While sharp cheddar is my go-to, feel free to mix in some Monterey Jack or Gruyere. It’s your soup, make it yours!

Achieving Your Preferred Broccoli Cheese Soup Texture

Now, about that texture! If you like a really smooth, velvety soup, just blend away most of it like the recipe says. But if you’re like me and love a little chew, just scoop out a few tender broccoli florets *before* you blend. Then, just stir them back in at the end. It gives you those delightful little bites of broccoli in every spoonful!

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Serving Suggestions for Warm Hearty Soup

This broccoli cheese soup is so hearty and satisfying all on its own, but why stop there? To make it a truly complete meal, especially on a blustery day, I love serving it with some crusty bread for dipping. Seriously, that warm bread soaking up all the cheesy goodness? Heaven! A simple green salad with a light vinaigrette is also a great way to balance the richness. And for the ultimate comfort food combo, you can never, *ever* go wrong with a classic grilled cheese sandwich on the side. Dunk away!

Storage and Reheating Your Broccoli Cheese Soup

Got leftovers? Lucky you! This broccoli cheese soup is almost as good the next day. Just pop any extra soup into an airtight container and keep it in the fridge for up to 3 days. When you’re ready to reheat, pour it into a pot over low heat. Give it a good stir and warm it gently. Remember not to let it boil, especially after the cheese and milk have been added, to keep it nice and creamy.

Frequently Asked Questions about Broccoli Cheese Soup

Got a few lingering questions about whipping up this delicious broccoli cheese soup? I get it! Here are some things people often ask me, and my best tips so you can make it perfectly every time.

Is this Broccoli Cheese Soup Vegetarian?

Well, the recipe uses chicken broth because I love the flavor it adds. But, making it vegetarian is a breeze! Just swap out the chicken broth for vegetable broth, and you’ve got a wonderfully hearty vegetarian broccoli cheese soup. Easy peasy!

How to Make Broccoli Cheese Soup Thicker?

If you like your soup super thick, no problem! That little flour and water slurry we use really does the trick. If it’s still not thick enough for you, you can just let it simmer a little longer after adding the slurry, stirring occasionally. A longer simmer will help thicken it up even more.

Can I Freeze This Broccoli Cheese Soup?

You sure can! This broccoli cheese soup freezes pretty well. Let it cool completely, then pop it in an airtight container. When you reheat it, just warm it up gently on the stove and give it a good stir. Sometimes the dairy can separate a tiny bit, but a good stir usually fixes it right up!

Estimated Nutritional Information

Just a heads-up, the nutrition info for this yummy broccoli cheese soup is just an estimate, you know? Things like the exact brands you use and how much you add can change it up a bit. But generally, one serving (about 1.5 cups) comes in around 350 calories, with roughly 25g carbs, 18g protein, and 4g fiber. Enjoy!

Share Your Thoughts on This Broccoli Cheese Soup!

Alright, now that you’ve hopefully made (or are about to make!) this amazing broccoli cheese soup, I’d absolutely LOVE to hear what you think! Did you try it? Did it warm you up on a chilly evening? Did you add any special touches? Drop a comment below and let me know how it turned out. And please, if you enjoyed it, consider giving it a star rating – it really helps other home cooks find their next favorite comfort food!

Easy Broccoli Cheese Soup

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A warm and hearty broccoli cheese soup recipe perfect for a comforting meal on a cold day.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 4 cups broccoli florets (about 1 pound)
• 4 cups chicken broth
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 2 tablespoons all-purpose flour
• 1/4 cup water

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for 1 minute more until fragrant.
3. Add the broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the broccoli is tender.
4. Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot.
5. Stir in the milk, salt, and pepper. Heat gently, but do not boil.
6. In a small bowl, whisk together the flour and water until smooth. Stir this mixture into the soup.
7. Cook, stirring constantly, until the soup thickens slightly, about 5 minutes.
8. Gradually stir in the shredded cheddar cheese until melted and smooth.
9. Serve hot.

Notes

• For a richer soup, you can use half-and-half instead of milk.
• If you prefer a chunkier soup, reserve some broccoli florets before blending and add them back in after thickening.
• This soup is a great option if you are looking for simple recipes for everyday meals.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 8g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 45mg