Easy Broccoli-Cheese Soup

4.86 from 7 votes

Easy Broccoli Cheese Soup is one of the best comfort food recipes you can make this week. It is loaded with broccoli and chunky vegetables in a creamy, cheesy broth.

Prep Time10

Cook Time35

Total Time45

Course: Soups

Cuisine: American

Keyword: Best broccoli cheese soup, creamy broccoli cheese soup, Panera Bread Broccoli Cheddar Soup

Servings:

Calories: 646kcal

Author: Milisa

Ingredients

2 medium heads broccoli or 2 packages 10 oz each frozen broccoli florets
1 large yellow onion diced
3 small carrots diced
2 stalks celery diced
3 garlic cloves minced
2 tablespoons olive oil
2 tablespoons butter
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
2 tablespoons corn starch
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon smoked paprika
3 cups shredded cheddar cheese
Bread Bowls - Optional for Serving

Instructions

Slice the stems from the broccoli and dice about 2 cups of the stems. Separate the broccoli florets into bite-size pieces.
Pour olive oil in a dutch oven or large soup pot and add the butter. Place over medium-high heat and add the onions, carrots, celery and diced broccoli stems. Cook, stirring often for 5 minutes. Stir in the minced garlic and cook another 2- 3 minutes.
Add the chicken broth and bring the mixture to a low boil.
Stir in the fresh broccoli florets. Cook 5 minutes or until broccoli is tender.
Mix milk, cream and corn starch together. Pour into the soup, stirring to combined. Season with salt, pepper, dry mustard and smoked paprika. Continue to cook, stirring occasionally until soup is slightly thickened, about 5 minutes.
Remove from heat and stir in shredded cheddar cheese until well combined.
Spoon into a bread bowl or soup bowl and serve immediately.

Notes

Blended Soup: If you prefer a creamy texture for this cheesy soup, use an immersion blender after adding the cream mixture, blending until smooth. Follow remaining directions. You can also use a potato masher if your vegetables are really softened.

Add-Ins: Cooked rice or quinoa can be added at the point with the cream mixture if desired.

Protein: Rotisserie chicken or any leftover chicken pieces can be stirred in with the broccoli florets if desired for a more hearty chicken and broccoli cheese soup.

Cheese Variations: Use a good quality cheese for this soup and definitely grate it yourself. Pre-shredded cheese has additives and doesn't melt as well. Cheddar is the classic option, Dubliner, Monterey Jack or gouda are also great options.

Garnish Ideas: Red pepper flakes, chopped fresh herbs or crunchy croutons are a great way to garnish this soup.

Storage: Store leftover broccoli soup in an airtight container in the refrigerator up to 4 days. Freeze in a freezer safe container up to 3 months.

Reheat: Cook over medium heat in a pan. Stir in a bit of milk if the soup is too thick, cooking until heated through.

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