Broccoli Cheese Soup
This creamy Broccoli Cheese Soup defines comfort food. It’s hearty, cheesy, loaded with tender broccoli pieces, and takes no time to make. It’s undeniably delicious!
If you like broccoli cheese soup you’re sure to love this recipe. This recipe uses Monterey Jack cheese instead of the usual cheddar, and it makes a world of difference, I promise!
I like broccoli cheese soup at most restaurants okay enough, but most of the time I find them cheesy in an overbearing sort of way. Too much cheese, not enough of the other flavors, especially when it comes to yellow cheddar cheese.
When I decided to make broccoli cheese soup at home, I decided to try a different cheese other than cheddar. I played with this recipe twice before finding the one that really hit the spot…Monterey Jack! Oh my, what a difference a specific type of cheese can make. Monterey Jack is mild, smooth, buttery, melts beautifully, and blends in with the other flavors, resulting in the most flavorful soup ever.
This broccoli cheese soup is made with simple ingredients and comes together in no time. You can make it for a weeknight dinner in less than an hour, and the whole family will love it. I love to serve this soup with my popular Hawaiian Sweet Rolls or Angel Rolls, but it’s also delicious with No-Knead Rustic Artisan Bread.
INGREDIENTS NEEDED FOR THIS RECIPE
Fresh broccoli: Fresh broccoli is used in this recipe. Only the florets are used. I added plenty in this recipe, and
Monterey Jack cheese: Monterey Jack cheese is a mild creamy, buttery cheese that adds such a wonderful flavor to this soup. It’s very smooth and melts beautifully in this soup. It also doesn’t over power the soup.
Unsalted butter: Butter adds richness to the soup. Use unsalted butter and add the salt called for in the recipe. If you must use salted butter, use less salt.
Carrots: Carrots add a mild sweetness to the soup. This recipe called for shredded carrots. Try to shred your own carrots instead of buying the pre-shredded ones.
Celery: Celery gives a subtle flavor to this soup. By itself, it’s pretty much tasteless, but when cooked in soup, it enhances the other flavors in the soup.
Chicken or Vegetable broth: Either broth adds flavor to this soup. If you don’t have broth, feel free to use bouillon.
Flour: Flour is needed to thicken the soup. A roux is made first, using melted butter and flour and a little milk, then more milk, cream and cheese are added.
Milk: Milk adds creaminess to the soup.
Half & Half: Half & half makes the soup more rich and creamy than just plain milk. If you don’t have half & half, you can use all milk or you can use heavy cream for a richer soup.
Salt & Pepper: Both are used for added flavor as needed.
How to make this soup
Cook the veggies: To a soup pot or dutch oven, add the broccoli, carrots, celery and water. Bring to a boil over medium high heat. Reduce the heat to simmer, cover with a lid, and simmer about 20 minutes until the broccoli is fork tender. Remove from heat and set aside.
Make the cheese sauce: Melt the butter in a medium size skillet over medium heat. Add the salt, pepper, flour, and about 1/4 cup of the milk. Whisk until the flour is incorporated and beginning to look pasty. Add the remaining milk and half & half. Whisk constantly until the mixture begins to thicken and become smooth. Reduce heat to low and add 4 ounces of the shredded cheese. Whisk until the cheese melts and remove from heat.
Pour the cheese sauce over the vegetables, and use a rubber spatula to gently combine the sauce, vegetables and broth. Allow soup to sit for 5 minutes before serving. This is a rather thin soup, but will slightly thicken after a few minutes.
PRO TIPS FOR THIS RECIPE
- For the best results, use a block of cheese and shred it yourself. Pre-shredded cheese has a waxy coating on it and doesn’t melt as well as freshly shredded cheese from a bar. You’ll end up with a creamier smoother texture.
- Only use the broccoli florets in this soup. Chop some of them a little smaller and leave some bigger for the best balanced flavor in the soup. If you prefer, you can use all whole florets, and once the soup is done use an immersion blender to blend some of it smaller. I actually love a combination some bigger florets and some smaller.
- Make sure to turn the burner heat to low before adding the shredded cheese. As soon as it’s almost melted remove the pot from the heat.
- If you prefer a soup with a little bit of heat, feel free to use pepper jack cheese in place of the monterey jack.
FAQ’S
Can I freeze this soup?
This soup isn’t very freezer friendly due to the large amount of milk and cheese.
How do I store leftovers?
Transfer the cooled soup to an airtight container and refrigerate for up to 3 days, or depending when the milk used expires.
How do I reheat this soup?
The best way to reheat this soup is in the microwave. If you reheat it on the stovetop, heat it over medium low heat, stirring constantly, just until hot. Don’t let it boil.
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Broccoli Cheese Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup/Dinner
- Method: Cook
- Cuisine: American
Description
These soup is so creamy and full flavored, and the addition of Monterey Jack cheese instead of yellow cheddar makes a world of difference. You’re sure to love it.
Ingredients
- 2 large heads fresh broccoli, cut off and use the broccoli florets*
- 1/2 cup shredded carrots (freshly shredded)
- 1/3 cup diced celery
- 2 1/2 cups water
- 2 teaspoons chicken or vegetable bouillon (or 2 cubes)
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 5 tablespoons all-purpose flour
- 1 cup milk, 2 percent or whole
- 1 cup half & half
- 8 ounces of Monterey Jack cheese, shredded, and divided
- salt & pepper to taste
Instructions
- Cook the veggies: To a soup pot or dutch oven, add the broccoli, carrots, celery and water. Bring to a boil over medium high heat. Reduce the heat to simmer, cover with a lid, and simmer about 20 minutes until the broccoli is fork tender. Remove from heat and set aside.
- Make the cheese sauce: Melt the butter in a medium size skillet over medium heat. Add the salt, pepper, flour, and about 1/4 cup of the milk. Whisk until the flour is incorporated and beginning to look pasty. Add the remaining milk and half & half. Whisk constantly until the mixture begins to thicken and become smooth. Reduce heat to low and add 4 ounces of the shredded cheese. Whisk until the cheese melts and remove from heat.
- Pour the cheese sauce over the vegetables, and use a rubber spatula to gently combine the sauce, vegetables and broth. Allow soup to sit for 5 minutes before serving. This is a rather thin soup, but will slightly thicken after a few minutes.
- Serve topped with handfuls of the remaining 4 ounces of cheese.
- Refrigerate leftovers for uup to 4 days.
Notes
- *If you prefer to use the broccoli stalks fee free to use them. If you use the stalks, you might not need to large heads of broccoli. If you use the stalks, use a knife to peel off the outer layer, then cut them into pieces.