Be sure to try my Chicken Corn Chowder and my Zuppa Toscana Soup recipes next!
Broccoli Cheese Soup
A big ol’ bowl of Broccoli Cheese Soup is the definition of cozy. This is one of the very first soup recipes I ever tackled in the kitchen, and over the years, I’ve made every mistake in the book. 👀 Luckily, I’ve perfected the ingredients, seasonings, and techniques for this soup and I’m here to share the KEYS to success with you. I can promise you’ll end up with the BEST, creamiest, and most flavorful soup there is. Be sure to check out my tips and tricks below, it’s worth the quick read and you’ll be glad you did!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Soften the onions in melted butter. Add garlic, hot sauce, Worcestershire sauce, and seasonings. Add flour and cook for 2 minutes. Add chicken broth in small splashes, stirring continuously. (*Note: The Worcestershire sauce and hot sauce are flavor enhancers that can’t be tasted outright.)
Add the half & half in small splashes, stirring continuously. Bring to a gentle boil and let it concentrate and reduce for 5 minutes, uncovered. Add the broccoli and carrots and cover partially. Simmer for 10 minutes, or until the broccoli is fork tender.
Optional: Use an immersion blender and give the soup a quick blend in one spot, then stir to combine so that it’s still got some texture. Reduce heat to low and sprinkle in the cheddar cheese, stirring continuously. Remove from heat and serve!
The KEY to Thick and Creamy Soup
The Roux: The base of this soup is a combination of butter and flour, which is a roux. In order to preserve the thickness of the soup, you want to avoid breaking the roux. Do this by adding the chicken broth and half & half in very small splashes, stirring continuously. This will maintain a thick base. More Simmering = Thicker Soup: Once the broth and half & half are added, the soup is left to simmer for 5-7 minutes, uncovered. During this time, water evaporates, which concentrates the flavor of the soup and thickens it. It’s then left to simmer longer after the broccoli is added. This makes a big difference in the thickness of the soup. Add the Cheese Over LOW Heat: It may seem counterintuitive, but a super hot base won’t make the cheese melt better, it will actually cause the dairy to separate and will create a grainy consistency. To ensure a creamy consistency, gradually add the cheese over LOW heat, to keep it creamy. Shred the Cheese From a block: Packaged cheese contains anti-caking agents which prevent it from clumping together in the bag, but also prevents it from melting as well as freshly shredded cheese. Definitely shred from a block for this soup. I use Cracker Barrel Sharp Yellow Cheese and Belgioioso Parmesan Cheese for this recipe.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup doesn’t reheat exactly back to its original consistency once reheated, but the flavor is still great.
Try These Next
Tried This Recipe?
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Immersion Blender– To blend the soup right in the soup pot! (An optional step, I give it a very quick blend in just one spot so that it still has some texture.) Box Cheese Grater- Shred the cheese from a block for best results, it will melt and taste much better than packaged shredded cheese. 4.5 Quart Dutch Oven & Soup Ladle Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
