Broccoli Cheese Soup: 5 Delicious Recipes to Try

Broccoli cheese soup is a timeless classic that brings warmth and comfort with every spoonful. This creamy delight combines the nutritious goodness of broccoli with the rich, melty flavor of cheese, making it a favorite for many. Not only is it delicious, but it’s also easy to prepare and can be tailored to various dietary preferences. Here, we’ll explore five delectable broccoli cheese soup recipes, ranging from classic to creative twists, each packed with flavor and nutrition.

1. Classic Broccoli Cheese Soup

A timeless favorite that never disappoints.

Ingredients:

• 4 cups broccoli florets: Fresh or frozen will work, but fresh gives the best flavor and texture.
• 1 cup shredded cheddar cheese: Sharp cheddar adds a robust flavor.
• 1 cup milk: Use whole or 2% milk for creaminess; substitute with almond milk for a lighter version.
• 1 cup vegetable or chicken broth: Homemade broth can enhance the flavor significantly.
• 1 onion, chopped: Sweet onions work well for a mild flavor.
• 2 cloves garlic, minced: Fresh garlic adds depth to the soup.
• 3 tablespoons butter: For sautéing the onion and garlic.
• 3 tablespoons flour: To create a roux that thickens the soup.
• Salt and pepper to taste: Essential for seasoning.

Instructions:

1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Cook until softened and fragrant, about 5 minutes.
2. Make the Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about a minute to create a roux, which will thicken your soup.
3. Add the Broth: Gradually whisk in the broth, making sure to avoid lumps. Bring the mixture to a gentle simmer.
4. Cook the Broccoli: Add the broccoli florets and cook until they are tender, about 10-15 minutes. You can adjust the cooking time based on how soft you want the broccoli.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
6. Finish with Cheese and Milk: Return the blended soup to the pot and stir in the milk and shredded cheddar cheese. Cook until the cheese is melted and the soup is heated through. Season with salt and pepper to taste.
7. Serve and Enjoy: Ladle into bowls and garnish with extra cheese or fresh herbs if desired.

2. Cheesy Broccoli Potato Soup

Creamy potatoes add a hearty twist to the classic.

Ingredients:

• 4 cups broccoli florets: Adds a nutritional punch.
• 2 cups diced potatoes: Yukon Gold or Russet potatoes work well for creaminess.
• 1 cup shredded cheddar cheese: A must-have for that cheesy flavor.
• 1 cup milk: Whole milk or heavy cream makes it rich.
• 1 onion, chopped: Sweet onions are best.
• 3 cups vegetable or chicken broth: Homemade broth enhances flavor.
• 2 tablespoons olive oil: For sautéing.
• Salt and pepper to taste: Essential for seasoning.

Instructions:

1. Sauté the Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Add Potatoes and Broth: Stir in the diced potatoes and vegetable broth. Bring to a boil and cook until potatoes are fork-tender, about 15 minutes.
3. Add Broccoli: Stir in the broccoli florets and cook for an additional 5 minutes.
4. Blend for Creaminess: Blend the soup until smooth, either using an immersion blender or by carefully transferring it to a blender.
5. Stir in Milk and Cheese: Return the soup to the pot. Add the milk and cheese, stirring until melted and creamy. Season with salt and pepper.
6. Serve: Ladle into bowls and garnish with croutons or additional cheese.

3. Broccoli Cheese Soup with Cauliflower

A nutritious twist that enhances flavor and texture.

Ingredients:

• 2 cups broccoli florets: Fresh or frozen.
• 2 cups cauliflower florets: Adds creaminess and nutritional value.
• 1 cup shredded cheddar cheese: For that classic cheesy taste.
• 4 cups vegetable broth: Use homemade for the best flavor.
• 1 onion, chopped: Adds sweetness.
• 2 cloves garlic, minced: Enhances the flavor profile.
• 2 tablespoons butter: For sautéing.
• 1 cup heavy cream: For richness.
• Salt and pepper to taste: Essential for seasoning.

Instructions:

1. Sauté Onion and Garlic: Melt butter in a large pot. Add the chopped onion and minced garlic, cooking until soft and fragrant.
2. Add Broccoli and Cauliflower: Stir in the broccoli and cauliflower, along with the vegetable broth. Bring to a boil and cook until tender, about 15 minutes.
3. Blend Until Smooth: Use an immersion blender to puree the soup until smooth.
4. Add Cream and Cheese: Return the pot to low heat, stir in heavy cream and cheese, and cook until the cheese is melted. Season with salt and pepper to taste.
5. Serve: Ladle into bowls and enjoy the creamy, cheesy goodness.

4. Vegan Broccoli Cheese Soup

A deliciously creamy and dairy-free option.

Ingredients:

• 4 cups broccoli florets: Packed with vitamins.
• 1 cup raw cashews (soaked for at least 2 hours): This will create a creamy texture when blended.
• 1 cup vegetable broth: For a flavorful base.
• 1 cup almond milk: A great dairy-free option.
• 1 onion, chopped: For flavor.
• 2 cloves garlic, minced: Enhances taste.
• 3 tablespoons nutritional yeast: Provides a cheesy flavor without dairy.
• Salt and pepper to taste: Essential for seasoning.

Instructions:

1. Sauté the Aromatics: In a large pot, sauté onion and garlic until softened.
2. Add Broccoli and Broth: Stir in the broccoli and vegetable broth, cooking until the broccoli is tender, about 10 minutes.
3. Blend Cashews and Milk: In a blender, combine soaked cashews, almond milk, and nutritional yeast until smooth.
4. Combine and Heat: Pour the cashew mixture into the pot, stirring to combine. Heat through until warm.
5. Season and Serve: Adjust seasoning with salt and pepper, and serve hot.

5. Spicy Broccoli Cheese Soup

For those who love a kick!

Ingredients:

• 4 cups broccoli florets: Fresh is best.
• 1 cup shredded pepper jack cheese: Adds spice and flavor.
• 1 cup milk: Whole or low-fat for creaminess.
• 1 cup vegetable broth: Homemade is ideal.
• 1 onion, chopped: Adds sweetness.
• 2 cloves garlic, minced: Enhances the flavor.
• 1-2 jalapeños, chopped (adjust for spice preference): Adds heat.
• 3 tablespoons butter: For sautéing.
• 3 tablespoons flour: For thickening.
• Salt and pepper to taste: Essential for seasoning.

Instructions:

1. Sauté Onion and Jalapeños: In a large pot, melt butter and sauté onion, garlic, and chopped jalapeños until softened.
2. Create a Roux: Sprinkle flour over the mixture, stirring for about a minute.
3. Add Broth and Broccoli: Gradually whisk in the vegetable broth, bring to a simmer, and add broccoli. Cook until tender, about 10-15 minutes.
4. Blend Until Smooth: Use an immersion blender to puree until smooth.
5. Add Milk and Cheese: Return to the pot, stir in milk and pepper jack cheese until melted. Adjust seasoning with salt and pepper.
6. Serve with Toppings: Ladle into bowls and garnish with extra jalapeños or cheese.

Conclusion

Broccoli cheese soup is not just a simple dish; it’s a versatile canvas for creativity in the kitchen. With these five recipes, you can enjoy a comforting bowl any time of the year, whether you prefer the classic flavor, a vegan option, or a spicy twist. Each recipe is packed with nutrients, making it a delicious way to incorporate more vegetables into your diet. Grab a spoon and dig in—your taste buds will thank you!

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Rabiour Rahman Raju

I am a graduate of Bangladesh Agricultural University, where I delved into various agricultural disciplines, equipping me with a profound understanding of agriculture. Beyond academics, I have hands-on experience in gardening and crop cultivation. My passion is to embrace sustainable farming and horticulture. With a BSc in Agriculture, I am dedicated to promoting environmentally conscious and efficient agrarian practices.

Bachelor of Science (BSc) in Agriculture (Hons.)
Master of Science. (Sustainable Agriculture & Food Security ) (MS)
Bangladesh Agricultural University