There are few things as comforting as a warm bowl of soup, and this Creamy Broccoli Cheese Soup is pure comfort in a bowl. It’s a recipe we come back to all year long, but especially when we need a quick, soul-soothing meal. My husband, a die-hard fan of the version from Ruby Tuesday, swears this homemade recipe is even better. It’s rich, velvety, and packed with cheesy goodness—and the best part? It comes together in under 30 minutes. I often make a double batch just so I have delicious leftovers for lunch throughout the week. Get ready to fall in love with your new favorite soup!
Ingredients
• 3 tablespoons / 42g salted butter
• ½ cup / 75g chopped white onions
• 2 cloves garlic, minced
• 1 16-ounce / 450g bag frozen broccoli florets
• 3 cups / 720ml vegetable broth
• 2 cups / 225g shredded sharp cheddar cheese, plus extra for garnish
• 1 cup / 240ml heavy whipping cream
• Salt and ground black pepper, to taste
Instructions
1. Melt the butter in a large stockpot or Dutch oven over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are soft and translucent, about 3-4 minutes.
2. Pour in the vegetable broth and add the frozen broccoli. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a steady simmer. Cook for about 15 minutes, or until the broccoli is fork-tender, stirring occasionally.
3. Reduce the heat to the lowest setting to prevent the soup from curdling. Slowly stir in the shredded cheddar cheese and heavy cream. Continue stirring gently until the cheese is completely melted and the soup is smooth and creamy.
4. Season generously with salt and pepper to your liking. Serve immediately, garnished with an extra sprinkle of sharp cheddar cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 450 kcal
• Fat: 38g
• Carbohydrates: 12g
• Protein: 18g
• Sodium: 950mg
• (Note: is an estimate and may vary based on used.)
Pro Tips
• for the Best Broccoli Cheese Soup
• Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Shredding a block of sharp cheddar yourself will result in a much smoother, creamier texture.
• For a smoother soup, use an immersion blender to partially or fully blend the soup before adding the cheese and cream. This is great for picky eaters who don’t like large broccoli chunks.
• Don’t let the soup boil after adding the dairy. High heat can cause the cream and cheese to curdle or separate. Keep the heat on the lowest setting while melting the cheese.
• Add a pinch of nutmeg or mustard powder along with the salt and pepper. These ‘secret’ enhance the cheesy flavor without being overpowering.
FAQ
Q: How can I make this broccoli cheese soup smoother
A: For a smoother soup, use an immersion blender to partially or fully blend the soup before adding the cheese and cream. This is a great way to break down the broccoli chunks.
Q: Can I use pre-shredded cheese for this recipe
A: It is highly recommended to use freshly shredded cheese from a block. Pre-shredded cheese contains anti-caking agents that can give the soup a grainy texture, whereas freshly shredded cheese ensures a much smoother, creamier result.
Q: How do I prevent my broccoli cheese soup from curdling
A: To prevent curdling, reduce the heat to the lowest possible setting before stirring in the heavy cream and cheddar cheese. It is crucial not to let the soup boil after adding the dairy ingredients, as high heat can cause them to separate.
Q: How long does this soup last in the fridge
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep.
