This Easy Broccoli Cheese Soup recipe is creamy, filling and delicious! Anyone who is a fan of Broccoli Cheese will love this cozy comfort filled with a variety of cheeses to give you a smooth, cheese flavor. Save this to Pinterest so you can make it again and again.
Winter has fully set in this week in Michigan. We have been much warmer than normal and we have had very little snowfall so far but this week the temperatures have started dipping into the low 20’s at night. Next week, it is supposed to snow almost every single day and while I don’t love it – Keira does and was devastated we didn’t have a white Christmas. So for her sake, I’m glad we are going to get some. However, that means it is time to dig into all my favorite, cozy soups and I’m starting off with this easy Broccoli Cheese Soup recipe.
This easy Broccoli Cheese Soup recipe is always one of mine and my kids favorites. I would say it is a Panera copycat, but I like this one better and so do my kids. Kevin is not a big soup guy or cheese guy, which I don’t understand at all. However, even he enjoys my Broccoli Cheese Soup recipe and will go back for a second helping. The creamy comfort of this one draws you in and I love that it can be so simple but still feel like a full meal. I think we can all agree that this is one classic soup almost everyone enjoys.
The secret to a good Broccoli Cheese Soup
Often times people call Broccoli Cheese Soup by Broccoli Cheddar Soup. Sometimes, depending on the ingredients, the names can be interchangeable. In this case you could probably consider my easy Broccoli Cheese Soup recipe also Broccoli Cheddar. However, half the cheese in the soup is an American cheese. Why? Yellow Cheddar is gritty when melted. Cheddar is not a smooth cheese. I do not enjoy the mouth feel of melted cheddar and neither do a lot of other people.
In my easy Broccoli Cheese Soup recipe there is some sharp cheddar cheese. However, I balance it out with white cheddar, which is generally smoother and creamier. I also use American cheese, which is smoother and also has a similar color. To make a truly good, creamy Broccoli Cheese soup, there needs to be a combination of cheeses working together.
Ingredients in my easy Broccoli Cheese Soup
My Broccoli Cheese Soup starts off with butter, onions and garlic. This is actually one of the only recipes I don’t start off using extra virgin olive oil. If you have enjoyed my other recipes, then you know that is a rarity. But in this case, all we need is butter.
Next some flour gets added in to make a roux and help to thicken the soup. The broth is added in and then the broccoli and carrots are brought to a light boil. The cream is added in along with some dried seasoning and the cheeses.
The seasoning in this easy Broccoli Cheese Soup is as equally as important as the cheeses themselves. There isn’t a lot of it, but you will find it enhances the flavor in a way that allows the soup to be more savory. Often times, soups made with a lot of cheese can fall a little flat, but just a few touches of some paprika, garlic salt and onion powder can change all that.
A few things I love…
Besides the taste, a few things I love about my easy Broccoli Cheese Soup recipe is that it is low carb. I tend to eat lower carb during the week so I always love recipes that my whole family will eat that also fit into that eating style. I always feel best when I am eating lower carb and it is just something I prefer. I try to make all my meals so I don’t feel like anything is missing and this soup is no exception. I tend to get my pasta fill on our Pasta Sundays.
Also, the soup only takes 1 hour to make. That includes the cutting time for the vegetables. I know a lot of people love quick, 30-minute recipes but sometimes you need just a little extra time to make magic happen. That is the case here.
Tips for making my Easy Broccoli Cheese Soup recipe
- If you want to keep the soup vegetarian, you can substitute the chicken broth with vegetable broth. I prefer chicken broth in all my soups because I believe it provides a more well-rounded, robust flavor. But this is an easy swap to make if you prefer veggie broth!
- If you are having trouble finding a block of American cheese, you can order 1 lb. of cheese from the deli counter. Then tear it into smaller pieces or cut it into smaller pieces before adding it to the soup.
- I used 2- 2 1/2 heads of broccoli to get the amount required for the soup. I really enjoy a Broccoli Cheese soup packed with broccoli and this gave me enough.
- Make sure to include the dried spices below to season. They are truly important when it comes to flavoring the easy Broccoli Cheese Soup.
- Also make sure to flavor the soup with sea salt and fresh cracked pepper once you get to the end. A little salt can always perk up and enhance the flavor in delightful ways.
- To store the easy Broccoli Cheese Soup, keep it in an airtight container in the refrigerator for up to four days. You can also freeze it for up to two months. Thaw in the refrigerator and then reheat in the microwave, 3 minutes per bowl. On the stove, reheat over low heat until it lightly simmers.
Can I make this in the slow cooker or the pressure cooker?
The short answer is yes, however you still have to do steps 1-4 in order for both the slow cooker and pressure cooker and use the sauté setting. If using the slow cooker, I would put it on low for 6 hours and wait to add the cheese and the seasonings during the last hour of cooking. For the pressure cooker, use the soup setting.
For both of these methods, the broccoli will probably end up softer if not more fall apart. If you prefer that, then that’s fine. I prefer my broccoli to be firmer so I prefer my Dutch Oven.
Looking for more soup recipes?
If you love a good soup recipe, try a few of these favorites!
- Steak & Cauliflower Soup {HERE}
- Beet Soup {HERE}
- Creamy Tomato with Basil Soup {HERE}
- Homemade Minestrone Soup {HERE}
- Ham Bone Soup {HERE}
- Slow Cooker Chicken Tortilla {HERE}
- Homemade Vegetable Soup {HERE}
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Thank you so much for stopping by today, friends! I hope you love my easy Broccoli Cheese Soup recipe in the oven and that you have a lovely celebration. You can find the full, printable recipe below. Happy Eating!
Easy Broccoli Cheese Soup recipe
Equipment
- Large Dutch oven
Ingredients
- 5 tbsp butter
- 1/2 cup diced yellow onion
- 3 cloves grated garlic
- 1/3 cup flour
- 5 - 6 cups chicken broth You can also substitute with vegetable broth
- 6 cups broccoli florets
- 1/2 cup shredded carrots
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic salt
- 16 oz American cheese See tips section if you are having trouble finding this in a block.
- 8 oz white cheddar cheese
- 4 oz sharp yellow cheddar cheese
- 1 tsp coarse sea salt
- 1/2 Tbsp Dijon mustard
- Additional coarse sea salt and fresh cracked pepper to taste
Instructions
- Heat the butter in a large Dutch oven over low to medium heat until it melts.
- Add in the onions and cook in the butter for about 4 minutes. Simmering them with the butter. Then add the garlic and cook for 2 minutes. Stir regularly to prevent the butter from burning.
- Add in the flour and mix well. Cook for 3 minutes util the mix is thickened.
- Add in the broth, broccoli and carrots. Bring to a light boil over medium for 5 minutes and then reduce the heat to low.
- Add in the heavy cream and then simmer for 15 minutes. Stir occasionally.
- Stir in the paprika, onion powder and garlic salt. Simmer another 5 minutes.
- Add in the cheeses and stir gently until everything has melted into the soup. Let simmer another 5 minutes.
- Serve with sea salt and pepper to taste. Enjoy!
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