By Becky Hardin
Published Jan 25, 2021
This dreamy, creamy Broccoli Cheese Soup is utterly divine! Tender broccoli swimming in a glorious cheese blend with chicken stock and seasoning. Easy to make and totally delicious.
Broccoli Cheddar Soup
What a glorious soup ! Brimming with a mouthwatering blend of cheeses and seasoned perfectly, this Broccoli Cheese Soup is packed with flavor. Hearty, rich and great for kids and adults alike, guaranteed to satisfy! Top with some homemade croutons – so good!
Looking for more soup recipes? Why not also try my Bacon Cheeseburger Soup Recipe with Bacon Croutons and my Crockpot Potato Cheese Soup !
Why you’ll love this Broccoli Cheese Soup recipe:
- Loaded with cheese: This soup has a mouthwatering blend of Gruyere, sharp cheddar and American cheese.
- A hearty soup: Made with russet potatoes, this delicious soup also packs a hearty punch!
- Packed with flavor: Brimming with a lip smacking blend of spices.
How to make Broccoli Cheese Soup
You can jump to the recipe card for full ingredients & instructions!
- In a pot quickly sauté the broccoli and set aside.
- In the pot, cook your other veggies.
- Add the stock, milk and potatoes, bring to the boil and simmer.
- Blend in the cheese and seasoning then add in the broccoli.
- Garnish, serve and enjoy!
Storing Broccoli and Cheese Soup
Once broccoli soup is cooked, let cool and cover in the refrigerator for up to 3 days. If you wish, freeze in an airtight container for up to 3 months.
Reheating the soup
Pour soup into a pot or sauce pan then heat through, while stirring occasionally, careful not to bring to a rapid oil.
What’s the best cheese to use?
Cheese is obviously quite important for this soup so I’d suggest going for good quality cheeses. Ideally shred your own cheese as it will melt better than pre shredded. Pre shredded contains anti caking agent. A slightly aged cheddar works really well!
If cheddar isn’t your thing, or you just want to switch up the flavor, you can go for smoked gouda, Pepperjack, or even mozzarella cheese
Tips!
- Be sure to taste the soup as you go and adjust accordingly.
- Feel free to throw in any other soup friendly veggies if you wish. You can even go half broccoli half cauliflower for a mix of textures.
- If the soup thickens too much while cooking, add more chicken stock (or water) to thin to desired consistency.
- Garnish with some homemade bacon croutons !
More Soup Recipes we Love
- Instant Pot Black Eyed Pea Soup
- Mom’s Tomato Soup with Cheesy Crostini
- Turkey Noodle Soup
- Hearty Vegetable Soup
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 2 pounds broccoli
- ▢ 2 tablespoons canola oil
- ▢ Kosher salt & freshly ground black pepper
- ▢ 2 tablespoons unsalted butter
- ▢ 1 medium yellow onion diced
- ▢ 1 medium carrot peeled and diced
- ▢ 2 medium cloves garlic finely chopped
- ▢ 3 cups low-sodium chicken stock. *See note.
- ▢ 3½ cups whole milk
- ▢ 1 small russet potato peeled and diced
- ▢ 8 ounces deli-style American cheese white or orange, diced
- ▢ 8 ounces shredded sharp cheddar cheese
- ▢ 4 ounces shredded Gruyere cheese
- ▢ 1 teaspoon mustard powder
- ▢ Pinch of grated fresh nutmeg
- ▢ Pinch of crushed red pepper flakes
- ▢ Optional Garnish: Homemade croutons
Video
Instructions
- Cut off hard ends of broccoli stems and then separate into florets and stems. Cut the broccoli into bite-size pieces.
- Heat oil in a large Dutch oven set over medium-high heat until shimmering. Add florets and cook until charred on the bottom. Stir and season with salt and pepper. Cook about 1 minute more, stirring occasionally. Transfer to a paper towel-lined plate to cool and set aside until ready to add before serving.
- Reduce the heat to medium and add butter, onion, carrot and broccoli stems. Season very lightly with salt and pepper. Cook, stirring often until tender, but not browned, about 5 minutes. If the vegetables start to brown, reduce the heat to medium-low.
- Add garlic and cook 30 seconds – just until bloomed.
- Add chicken stock, milk and potato to the vegetable mixture and bring to a boil over medium-high heat. Reduce to barely a simmer and cook, stirring often, until vegetables are fork tender, about 30 minutes.
- While the soup simmers, in a large bowl, combine the cheeses, mustard, nutmeg and crushed red pepper. Toss to mix.
- Add 1 cup of cheese to the soup and use an immersion blender to blend until smooth. Continue adding the cheese and blending until all cheese is added.
- Taste the soup and season with additional salt and pepper, if needed.
- Add in the reserved broccoli florets, stir to mix and continue cooking just 1-2 minutes (over low heat) until florets are heated through.
- Garnish with homemade croutons, if desired, and serve immediately.
- Enjoy!
Becky’s Tips
- Be sure to taste the soup as you go and adjust accordingly.
- Feel free to throw in any other soup friendly veggies if you wish. You can even go half broccoli half cauliflower for a mix of textures.
- If the soup thickens too much while cooking, add more chicken stock (or water) to thin to desired consistency.
- Garnish with some homemade bacon croutons !
Nutrition information is automatically calculated, so should only be used as an approximation.
Broccoli Cheese Soup Recipe
Ingredients
- 2 pounds broccoli
- 2 tablespoons canola oil
- Kosher salt & freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 1 medium carrot peeled and diced
- 2 medium cloves garlic finely chopped
- 3 cups low-sodium chicken stock. *See note.
- 3½ cups whole milk
- 1 small russet potato peeled and diced
- 8 ounces deli-style American cheese white or orange, diced
- 8 ounces shredded sharp cheddar cheese
- 4 ounces shredded Gruyere cheese
- 1 teaspoon mustard powder
- Pinch of grated fresh nutmeg
- Pinch of crushed red pepper flakes
- Optional Garnish: Homemade croutons
Instructions
- Cut off hard ends of broccoli stems and then separate into florets and stems. Cut the broccoli into bite-size pieces.
- Heat oil in a large Dutch oven set over medium-high heat until shimmering. Add florets and cook until charred on the bottom. Stir and season with salt and pepper. Cook about 1 minute more, stirring occasionally. Transfer to a paper towel-lined plate to cool and set aside until ready to add before serving.
- Reduce the heat to medium and add butter, onion, carrot and broccoli stems. Season very lightly with salt and pepper. Cook, stirring often until tender, but not browned, about 5 minutes. If the vegetables start to brown, reduce the heat to medium-low.
- Add garlic and cook 30 seconds – just until bloomed.
- Add chicken stock, milk and potato to the vegetable mixture and bring to a boil over medium-high heat. Reduce to barely a simmer and cook, stirring often, until vegetables are fork tender, about 30 minutes.
- While the soup simmers, in a large bowl, combine the cheeses, mustard, nutmeg and crushed red pepper. Toss to mix.
- Add 1 cup of cheese to the soup and use an immersion blender to blend until smooth. Continue adding the cheese and blending until all cheese is added.
- Taste the soup and season with additional salt and pepper, if needed.
- Add in the reserved broccoli florets, stir to mix and continue cooking just 1-2 minutes (over low heat) until florets are heated through.
- Garnish with homemade croutons, if desired, and serve immediately.
- Enjoy!
Video
Notes
- Be sure to taste the soup as you go and adjust accordingly.
- Feel free to throw in any other soup friendly veggies if you wish. You can even go half broccoli half cauliflower for a mix of textures.
- If the soup thickens too much while cooking, add more chicken stock (or water) to thin to desired consistency.
- Garnish with some homemade bacon croutons !
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
