Broccoli Cheese Soup — Damn Delicious

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Broccoli Cheese Soup

Warm, cheesy, rich broccoli cheese soup made in less than 30 minutes that even the pickiest of eaters will go crazy for!

Growing up in a very traditional Korean household, we rarely had American food on the table. If it was American, it was usually the kid’s meal from McDonalds or a 20-piece chicken nugget box. But we actually had one American staple in our pantry, and that was Campbell’s soup, particularly Campbell’s Tomato soup. It was one of my favorite American meals that we had in our house, especially because you can get so creative with so many different kinds of toppings, from mozzarella cheese to garlic croutons!

Campbell’s is still a staple in our house today, and I’m always stocked up on their broths for a quick an easy meal like this broccoli cheese soup. It comes together so quickly in less than 30 minutes and it’s loaded with tons of fresh broccoli goodness in a warm and creamy soup. Even the pickiest of eaters will be begging for seconds!

Broccoli Cheese Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Warm, cheesy, rich broccoli cheese soup made in less than 30 minutes. Comfort food never tasted so good!

Ingredients:

  • 1/4 cup unsalted butter, cubed
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 3 heads broccoli, cut into florets and finely chopped
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and thyme, and cook, stirring occasionally, until translucent, about 3-4 minutes.
  2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable broth and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli.
  3. Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes.
  4. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
  5. Serve immediately.

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71 comments

My post goes live in an hour! Love it that we’re on the same day! And this soup looks awesome! Pinned! I am literally eating broccoli right now as I type this!

Love the traditional broccoli and cheese soup! This is a perfect warm-you-up dinner for the Winter! Yum!

looks incredible! I want a big bowl right now!

I love broccoli cheese soup! It’s always been one of my favorites!

I just recently found your blog through Pinterest. I want to eat everything you post! You take awesome pictures of the food you make!

Another great soup! This one is my daughter’s favourite, so I’ll definitely be trying your recipe soon.

Broccoli Cheese is my favorite soup of all time, I’ve tried countless times to make it at home which all ended up in a big fat fail. Gots to try this version!

I’ve been slurping up this stuff at Panera like nobody’s business! Your homemade version looks absolutely sca-rumptious, Chung-Ah!

Love it! I made your potatoe, ham, corn with a drizzle of bacon stew last night and was Deee-Lish! Can’t wait to try this!

That sounds amazing! Please do let me know how this soup turns out if you get a chance to make it!

This looks like a warm bowl of comfort!

Yay! This looks super yummy. I just pinned it! I plan to make it for lunch one day during Christmas break while all my kiddos are home!

Broccoli Cheese looks very good. I will try this recipe right now!

I wanna come to your house for a big bowl of this yumminess!

That bowl and I need to meet up… this is one of my favorite soups. And I can completely relate with the whole food thing… While everyone was talking about their Friday night pizza dinner, I was all like, “yeah…well…I’m having roasted red peppers with sheep cheese! Take that!” 😉

I made this tonight and although it tastes great, it’s a little runny for me. I’m not an advanced cook so I’m wondering what’s the best way to thicken it up. Thanks in advance!

You can add a little more flour as needed for a more thicker soup.

I just tried this and it was delicious. I substituted corn starch for the flour to try to keep it a little lower in carbs and it come out great. I will be making this recipe again. Thanks!

This sounds AMAZING, but am I able to use corn or coconut flour instead of regular flour??

Or I will try corn starch. But how much??

You can certainly try substituting coconut or corn flour and even cornstarch but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using substitutions may also result in a mediocre outcome.

Quick question: what does three heads of broccoli mean? LIke, three whole big stalks? i.e. you would estimate that you end up with a cup of cut up broccoli? 5 cups? I’m confused 🙂

Love your recipes and your blog. Thanks for doing this!

Yes, three whole big stalks is correct. Each head of broccoli is about 3 cups broccoli florets. Hope that helps!

Made this tonight and it was super yummy! I might add more cheddar cheese next time though….Question, can this refrigerate/freeze and be reheated later? Thanks!

Yes, you can definitely store in fridge and reheat the leftovers. I’m not entirely sure about the freezer method – it never lasted that long to end up in the freezer!

What would you do to add mushrooms to this recipe as well?

I’ve made this once before and it was delicious!

Angela, I would add cooked mushrooms along with the cheeses. Hope that helps!

Would it be possible to use vegetable broth in place of chicken broth, or would it lose it’s flavor? (I’m vegetarian)
🙂

Yes, absolutely. Vegetable broth will work as a great substitution.

Not one to have fresh broccoli in the house, would frozen work. Seems I’m the only one that loves broccoli so one thing in the freezer at all times. I’d thaw it out and drain it first. Would it work? Broccoli cheddar is my favorite soup. I want a bowl now lol

You can certainly used thawed frozen broccoli but I cannot speak for how much this will change the taste/texture of this dish.

I spotted your recipe this winter on Pinterest and made it. Everyone enjoyed it, thanks for sharing.

I just made this soup for dinner tonight. Left out the onion and Parmesan, but it still tastes amazing! Thanks for the recipe! 😀

I made it today along with honey salmon of yours
but, Oh god! the soup was very yammy but, really heavy we couldn’t eat the salmon so,we save them for dinner

Its defiantly one of my favorite soup to make !
thank you very much

Do you dilute the chicken broth with water and then measure 2 cups? Or is it just 2 cups, straight from the can?

As indicated in the recipe, you will need 2 cups of chicken broth only. There is no need for water and diluting.

Hi! This looks great, but it comes up as a vegetarian recipe, even though it uses chicken broth. Is there a vegetarian alternative that can be used? I’d love to make it!

Shannon, you can use vegetable broth.

Made this tonight and it was a huge hit in the house! I ended up adding another cup of chicken broth just before serving because the soup was a little on the thicker side (not that I’m complaining lol), and I added more cheese because you can’t go wrong with sharp cheddar. Will definitely be making this again!

Just finished making this soup and eating it for dinner. The recipe does not specify fresh or died thyme. I used fresh and doubled the amount and I still barely tasted it, but the soup was still incredible. I also did finely chopped broccoli and chunks for texture but it meant the 6-8 minutes didn’t make them tender enough. I still went back for seconds. This soup was fabulous. My son helped me make it and he loves it too. Thank you

This is nice and easy to make for a beginner like me, and the best part is it is sooo freaking amazingly good! I’ve also added carrots to it. The first time I made the recipe exactly as is, and I’ve made it twice since but upped the ingredients a bit because my boyfriend and I loved it so much we needed more so we could have some to bring to work for lunch the next day. I did 5 tbsp unsalted butter, 2 tbsps minced garlic, 1 large whole onion, 5 tbsp flour, 4 c milk, 2 1/2 c low sodium broth, 1/2 c heavy cream and 3-4 BIG heads of broccoli, 2 c cheddar. I added a few more minutes to each cook time. This was enough to feed 3 people who all had seconds, and left enough for 2 to have more the next day. My boyfriend and I both agree this is the best broccoli soup we’ve ever had, so thank you!!

Could you substitute half and half for the heavy cream? On a diet 😉

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