Broccoli Cheese Soup

This easy broccoli cheese soup recipe is loaded with fresh broccoli and cheese and has amazing and easy soup,It’s hearty.
When the fall or winter chill sets in, I immediately start craving soup and find myself flipping through all my soup recipes for inspiration,Here are some of them : Chicken Tortilla Soup and Easy Roasted Tomato Soup.

But if you have some broccoli left, don’t miss out on preparing it Homemade Broccoli Pasta and Easy Broccoli Crunch Salad.

You know that one dish that truly understands you because for me it’s broccoli cheese soup and not the fancy kind but the creamy version that’s a little chunky and almost too cheesy so it brings back memories of rainy Saturdays and oversized sweatshirts.

The first time I made it was a complete disaster since I forgot to sauté the onions and I dumped the broccoli in while it was still frozen and the cheese clumped together like it was starting a rebellion but even with all that, it still tasted surprisingly good so go figure.
There’s something very comforting about this soup because it feels like a warm hug in a bowl especially when you’re tired and a bit cold and just want something that feels like it loves you back.

Have you ever dipped crusty bread into it and pretended you were sitting in a fancy café even if it’s just at your kitchen table,
Anyway, I’ve made the recipe several times since then and I kept adjusting the spices because I wanted to get it just right so of course I added more cheese.

Now it has become a regular dish in our house and even the picky eaters stop complaining for a little while.
There are no promises that you won’t lick the bowl clean or go back for thirds but don’t worry because there’s no judgment here.

Kitchen Equipment Needed :

• Large pot or Dutch oven
• Wooden spoon
• Whisk
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Cheese grater , if grating your own cheese

Tips for

Grate your own cheese : pre shredded cheese often has anti-caking agents that make it harder to melt smoothly.

Don’t boil after adding cheese : high heat can cause the cheese to separate and make the soup grainy. Always remove from heat before stirring in cheese.

Use fresh broccoli if possible : it gives the soup a brighter flavor, but frozen works if that’s what you have.

Add variety : try mixing in cauliflower, zucchini, or even spinach for extra veggies.

Make it thicker : use an immersion blender to partially blend the soup, leaving some chunks for texture.

What to Eat with Broccoli Cheese Soup??

This Broccoli Cheese Soup pairs beautifully with a slice of crusty baguette or buttery garlic bread , the crunch makes each spoonful even better.

At times, I like adding a fresh side salad for a little brightness and extra crunch.

Looking for more simple Soup recipes to try ? Here are a few of our favorites:

Ingredients :

• 4 cups fresh broccoli florets “chopped small”
• 1 small onion “diced”
• 2 carrots “grated or finely chopped”
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cups chicken broth ,or vegetable broth
• 2 cups milk “whole milk or 2%”
• 1 cup heavy cream ,for extra creaminess, optional
• 2 cups shredded sharp cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of nutmeg ,optional “but adds depth “

How to Make Broccoli Cheese Soup :

Step 1

Cook the veggies : in a large pot, melt butter over medium heat. Add diced onion and carrots. Cook for about 5 minutes until softened.

Step 2

Make the base. Sprinkle in the flour and stir well to coat the vegetables. Cook for 1 minute to remove the raw flour taste and add liquid : slowly pour in the chicken broth while whisking to avoid lumps. Then add milk and cream, stirring until smooth.

Step 3

Simmer : add the chopped broccoli, garlic powder, salt, and pepper. Bring the soup to a gentle simmer and cook for 15–20 minutes, until broccoli is tender then add cheese : remove from heat and stir in shredded cheddar cheese a handful at a time until melted and creamy.

Step 4

Adjust : if the soup is too thick, add more milk or broth. If it’s too thin, let it simmer a bit longer to thicken and serve : ladle into bowls and enjoy with a sprinkle of extra cheese on top.

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