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–+ servings
Creamy Broccoli Cheese Soup – vegetarian recipe
Stav Kogan

Creamy Broccoli Cheese Soup

This Creamy Broccoli Cheese Soup is pure comfort in a bowl. It's rich, velvety, packed with cheesy goodness, and comes together in under 30 minutes. A homemade version that's even better than the restaurant classic.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (42 g / 1.48 oz) salted butter
  • ½ cup (75 g / 2.65 oz) chopped white onions
  • 2 cloves garlic, minced
  • 1 16-ounce / 450g (15.9 oz) bag frozen broccoli florets
  • 3 cups (720 ml) vegetable broth
  • 2 cups (225 g / 7.9 oz) shredded sharp cheddar cheese, plus extra for garnish
  • 1 cup (240 ml) heavy whipping cream
  • Salt and ground black pepper, to taste
  • 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.

Method
 

  1. Melt the butter in a large stockpot or Dutch oven over medium heat.
  2. Add the chopped onions and minced garlic, sautéing until the onions are soft and translucent, about 3-4 minutes.
  3. Pour in the vegetable broth and add the frozen broccoli. Increase the heat to high and bring the mixture to a gentle boil.
  4. Once boiling, reduce the heat to maintain a steady simmer.
  5. Cook for about 15 minutes, or until the broccoli is fork-tender, stirring occasionally.
  6. Reduce the heat to the lowest setting to prevent the soup from curdling. Slowly stir in the shredded cheddar cheese and heavy cream.
  7. Continue stirring gently until the cheese is completely melted and the soup is smooth and creamy.
  8. Season generously with salt and pepper to your liking.
  9. 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.
  10. Don't let the soup boil after adding the dairy. High heat can cause the cream and cheese to curdle or separate.
  11. Keep the heat on the lowest setting while melting the cheese.
  12. Add a pinch of nutmeg or mustard powder along with the salt and pepper. These 'secret' enhance the cheesy flavor without being overpowering.

Nutrition

Calories: 450kcalCarbohydrates: 12gProtein: 18gFat: 38g

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