Broccoli Cheese Soup

Jump to Recipe

Broccoli Cheese Soup -- rich, creamy, delicious, and lightened up with a few simple tweaks! | gimmesomeoven.com

The seasons they are a-changin’ right now in Kansas City.

And I’m trying reeeeeeally hard to be happy about it.

But argh, let’s be real.  I’m not happy about it.

Why?  It’s still August!  It’s supposed to be blazing, sunshine-y, flip-floppy, frozen-margarita-y, float-in-the-pool-y, fry-an-egg-on-the-sidewalk-y, gloriously HOT right now.  Instead, a surprise cool front has barreled through town, and everyone I know can’t stop raving about how wonderfully “crisp” and “cool” and “refreshing” it feels outside, and autumn has apparently decided to make an early arrival this year.  Gahhh.

Let me be clear — I have nothing against this next season, and can appreciate a crisp, cool, and refreshing evening spent out on the patio with friends as much as, well, my friends.  It’s just that the arrival of autumn always means that my absolute favorite season (by a landslide) has come to a sad end, and my least favorite season (that one we speak not of) is just around the corner, and the long wait must begin for the arrival of the most wonderful (summer)time of the year.

Le sigh.

Well, as must as I love a good lament about winter, my good friend, Maux, placed a moratorium on whining about unexpected weather in the Midwest awhile back.  So since she’s probably reading this, I’ll stop.  (I’ll stop!)  And instead, I’ll take a tiny bit of consolation in the fact that the cooler weather maybe at least somewhat justifies breaking out my favorite stock pot to make a big ol’ batch of broccoli cheese soup.  It’s comfort food at its best.  And since broccoli still happens to be in season, and my recipe is lightened up a bit with milk instead of cream, you can enjoy every last bite.  Even in August.  ;)


Broccoli Cheese Soup -- rich, creamy, delicious, and lightened up with a few simple tweaks! | gimmesomeoven.com

I’m quite proud to admit that I’ve been on quite the broccoli kick lately, which is A Very Big Deal in my world.  Those freakishly tiny trees and I have never regarded one another fondly in the past.  But I’ve been on a mission to grow up and Be An Adult and teach my tastebuds who’s boss — especially when it comes to a few certain cruciferous vegetables — and shockingly, success seems to be happening.  I’ve actually been enjoying broccoli more and more!  And — don’t fall off your chair — even occasionally craving it.

I know, almost as unbelievable as autumn arriving here in the middle of August.  Crazier things are happening lately in Kansas City.

But of course, after roasting and sauteing and salad-ing and doing all sorts of other healthy things with it, I suddenly started craving the traditionally less-healthy (yet oh-so-beloved) classic excuse for eating your greens.

Broccoli cheese soup, of course!
Broccoli Cheese Soup -- rich, creamy, delicious, and lightened up with a few simple tweaks! | gimmesomeoven.com

Or broccoli cheddar soup.

Whatever you want to call it, this delicious soup is always a crowd favorite and seems to show up on soup menus everywhere.  What can we say — people love their broccoli cheese soup!

But the problem with this soup in restaurants?!  It’s usually absolutely loaded with heavy cream, which I find highly unnecessary.  Similar to my favorite Potato Soup recipe, I prefer to make my creamy soups with a simple milk and stock and roux base, which is significantly lower in fat, yet still tastes ultra-rich, creamy, thick, and absolutely delicious.  And instead of throwing in an enormous amount of cheddar cheese?  Go for a single block of sharp cheddar cheese.  (Or even better, go with extra-sharp if it’s available.)  You get way more flavor per calorie, which allows you to use less cheese and still get plenty of flavor.  Win-win!

Broccoli Cheese Soup -- rich, creamy, delicious, and lightened up with a few simple tweaks! | gimmesomeoven.com

As far as the broccoli goes, you can puree it smooth or keep it as chunky as you’d like.  Just be sure and add lots and lots of it in, so that you can soak up all of its green good-for-you-ness, which is bound to help you make it through a cold winter…or a chilly August…or any time you want to tap into your inner Dana Carvey and get to work choppin’ broccoli.

Enjoy!

Broccoli Cheese Soup

This classic Broccoli Cheese Soup recipe is simple to make, lightened up with milk instead of cream, and chocked full of the delicious broccoli and cheddar we all love!

Ingredients:

  • 3 tablespoons butter or olive oil
  • 1 small white onion, peeled and finely diced
  • 2/3 cup diced carrots (about 1 large carrot, peeled)
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 3 cups good-quality vegetable or chicken stock
  • 2 cups milk (I used 2%, but any kind of milk will work)
  • 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces freshly-grated* part-skim sharp cheddar cheese, plus more for serving

Directions:

Heat butter (or olive oil) in a large stockpot over medium-high heat until melted.  Add onion and carrots and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent.  Stir in the garlic and saute for an additional 1 minute, then stir in the flour and saute for an additional 1 minute.

Whisk in the chicken stock until it is evenly combined.  Stir in the milk, broccoli, mustard, salt and black pepper until combined.  Continue cooking, stirring every few minutes, until the soup reaches a simmer.  Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is cooked through and soft.  Stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.

Serve immediately, topped with extra cheese if desired.

*Be sure to freshly-grate the cheddar (yourself) from a block of cheese for this recipe.  The store-bought shredded bagged cheeses have a coating on them that makes it difficult for the cheese to smoothly melt, so it's better to grate the cheese yourself.  If you don't have a grater, you can also just dice the cheese into small cubes which will also melt well.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Broccoli Cheese Soup -- rich, creamy, delicious, and lightened up with a few simple tweaks! | gimmesomeoven.com

Leave a Comment:





Comments

  1. RLSCS — January 7, 2016 @ 9:07 am (#)

    Thank you for this wonderful recipe. My husband kept saying “Wow!” after each bite. the children enjoyed it too. I definitely recommend this easy and delicious recipe. 

    • Hayley @ Gimme Some Oven — January 7th, 2016 @ 1:53 pm

      Thank you, what a nice compliment — we’re so glad this was a hit with your family! :)

  2. Amy — January 12, 2016 @ 10:49 am (#)

    Can cheese be substituted with velveeta?

    • Hayley @ Gimme Some Oven — January 12th, 2016 @ 2:00 pm

      We haven’t tried that Amy, but we believe so! We hope you enjoy!

  3. Serena — January 12, 2016 @ 7:37 pm (#)

    This looks delicious! Would I be able to use frozen broccoli instead? Thanks!

    • Hayley @ Gimme Some Oven — January 13th, 2016 @ 10:31 am

      Thanks Serena, we hope you enjoy! And yes, you could use frozen broccoli for this!

  4. Ebonee — January 19, 2016 @ 6:24 pm (#)

    I found this this morning on Pinteret. Made it for dinner just now….and it was awesome. Followed the recipe and it turned out great. Panera better watch out. Thanks so much!!

    • Hayley @ Gimme Some Oven — January 20th, 2016 @ 2:04 pm

      Thanks for sharing Ebonee, we’re happy you enjoyed it so much! :D

  5. Kellie Fite Turner — January 21, 2016 @ 12:34 am (#)

    This was delicious! Thanks for sharing the recipe. 

    • Hayley @ Gimme Some Oven — January 21st, 2016 @ 8:13 am

      Oh good, we’re glad you liked it Kellie! :D

  6. Nicole — January 23, 2016 @ 4:35 pm (#)

    So yummy!!! Can the leftovers be frozen?

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 10:10 am

      Hi Nicole, unfortunately this soup does not freeze well because of its high dairy content (it will separate).

  7. Lashelle — January 24, 2016 @ 12:21 pm (#)

    Making this for Sunday dinner. Thx for sharing recipe!

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 5:22 pm

      Awesome, we hope you enjoy it Lashelle! :)

  8. Tali — January 25, 2016 @ 2:07 pm (#)

    Hi, 
    Would frozen broccoli work in this recipe?

    • Hayley @ Gimme Some Oven — January 26th, 2016 @ 8:16 am

      Yes, we think that would be fine! You just won’t need to add it until towards the end, since it will cook pretty quickly. We hope you enjoy!

  9. Carly DeSpain — January 26, 2016 @ 2:37 pm (#)

    Does this taste better with or without the Dijon mustard? Since it says optional I can’t decide if I want to put it in there or not. 

    • Hayley @ Gimme Some Oven — January 27th, 2016 @ 3:41 pm

      We think it adds a nice zip to the soup, so we like it, but it’s totally up to you and how much you like Dijon! :)

  10. Cheryl Faires — February 5, 2016 @ 12:21 pm (#)

    Could this broccoli/cheese soup be made day before?

    • Hayley @ Gimme Some Oven — February 8th, 2016 @ 7:38 am

      Yes, definitely! We hope you enjoy! :)

  11. Cheryl Faires — February 9, 2016 @ 1:26 pm (#)

    I made it the day before then served it to my card club for lunch. It was a hit!!  Have you calculated the the calories and nutritional info?

  12. surayyah — February 9, 2016 @ 7:29 pm (#)

    Absolutely delicious , I made it for dinner today and my family really enjoyed it . I am a new cook so when I poured the stock inside I was getting anxious because it didn’t look right lol but eventually it thicken , Would definitely make this again ♥

    • Hayley @ Gimme Some Oven — February 9th, 2016 @ 10:37 pm

      Thanks Surayyah, we’re so happy you and you family enjoyed this! :)

  13. Sarah — February 16, 2016 @ 9:39 pm (#)

    Hi Ali! Love your site! For this recipie is it ok to use heavy whipping cream in place of 1 of the 2 glasses of milk? I have some that will go bad. Thanks!

    • Hayley @ Gimme Some Oven — February 17th, 2016 @ 10:23 am

      Hi Sarah! Yes, you can definitely use whipping cream instead of the milk (it will be richer, but super yummy)! :)

  14. Ava — February 20, 2016 @ 12:26 am (#)

    Thanks for your wonderful recipe! I’m a newbie in the kitchen and learning as I go and I”m grateful for access to delicious meals available like this for me to try like these. (http://selfrisingflower.blogspot.com/2016/02/pizza-night.html)

    • Hayley @ Gimme Some Oven — February 21st, 2016 @ 10:24 am

      You’re very welcome Ava! Thanks for giving the recipe a try, and for sharing with us! We’re so happy you loved it! :D

  15. CC — February 20, 2016 @ 5:46 pm (#)

    Delicious and easy! Was looking for a broccoli soup with texture~not pureed. Added thyme with salt and pepper. Had half and half so used that instead of milk (just less) .  Also topped off with croutons. Will make again.

    • Hayley @ Gimme Some Oven — February 22nd, 2016 @ 11:26 am

      We’re so glad you enjoyed this — thanks for sharing! :)

  16. Sherry — February 24, 2016 @ 7:16 am (#)

    I made it last night a dbl batch because I have a hungry teen. I added a little nutmeg . It was really good, everyone loved it.

    • Hayley @ Gimme Some Oven — February 29th, 2016 @ 2:29 pm

      Awesome Sherry — we’re so glad it was a hit (and that nutmeg sounds like a great addition)! :D

  17. Melody — February 25, 2016 @ 5:54 pm (#)

    Holy deliciousness batman! Love this soup! And actually quite easy. Thank you!

    • Hayley @ Gimme Some Oven — February 25th, 2016 @ 9:57 pm

      Haha! Yay! We’re so happy you loved it! :)

  18. melissa — March 2, 2016 @ 9:29 am (#)

    Can you make it and have it the next day, I see that it says serve  immediately 

    • Hayley @ Gimme Some Oven — March 2nd, 2016 @ 11:51 am

      You sure can! We’d recommend you re-heat it on the stove. We hope you enjoy! :)

  19. helen — March 2, 2016 @ 11:38 am (#)

    Just wanted to let you know I just made this and it’s wonderful. So creamy and rich and flavourful and healthy. It’s hard to get my husband interested in soup but he liked this one.

    • Hayley @ Gimme Some Oven — March 2nd, 2016 @ 11:50 am

      Thanks for sharing Helen! We’re glad you and your husband enjoyed this!

  20. Joy — March 3, 2016 @ 2:32 pm (#)

    Hello fellow KC friend. I have a head of broccoli on the chopping block tonight and I think this recipe is the winner! I’m going to add a cup of rice, too, since I’m not serving any other carb with dinner. Cannot wait to dig into this!

    • Hayley @ Gimme Some Oven — March 3rd, 2016 @ 10:11 pm

      Hi Joy! Awesome, we hope you enjoy it! And we think the rice sounds like a yummy addition! :)

  21. Melissa — March 25, 2016 @ 5:36 am (#)

    Hi! I just made this soup and it is delicious! I was so excited to find a recipe without cream, I did change the cheese though because I live in Egypt and my selections are limited (I used a mature cheddar, full fat).
    Thank you for this recipe! And I finally understand how flour helps with dishes like this (I used to be apprehensive of using flour because I didn’t want to buy it)

    • Hayley @ Gimme Some Oven — March 25th, 2016 @ 10:23 am

      Hey Melissa! We’re so glad you enjoyed it — thanks for giving the recipe a try! :)

  22. Marcia — March 27, 2016 @ 8:24 pm (#)

    My young boys love broccoli and cheese soup from Earth Fare but it is so expensive and not homemade so I wanted to try to make it at home.  I found your recipe online and I loved that you had garlic and the directions seemed pretty simple.  The first time that I made this, it was a hit with my youngest who loves loves loves your soup.  My oldest didn’t like the onions and carrots.  I made it again tonight for the second time and it is still a great treat.  My oldest was a little bit better this time with the carrots and onions, but he prefers most of his vegetables raw rather than cooked so he still isn’t in to the cooked carrots.  I substituted almond meal for the flour this time around and it turned out the same as the first time that I made it.  I did stick with the milk because I didn’t want to make too many changes at one time.  I’m happy with this treat and am glad that this rainy spring day made for a perfect time to cook it.  I will save this recipe for the next year as a top of the list for a cold winter night.

    Also, just to mention, I did freeze this recipe when I made it the first time b/c it made so much soup and we had a lot left over.  It didn’t do too bad because it already separates after it cools anyway.  We ate it over some rice for dinner one night and it was still very tasty.  

    Thanks for the recipe! Marcia

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 9:20 am

      Thanks for sharing all of this with us Marcia — we’re glad you enjoyed the recipe! :)

  23. Liz — March 30, 2016 @ 2:32 pm (#)

    I found this recipe and was really excited to make it, as we love Panera’s. The flavor was amazing but it was not really creamy – more broth-like. I followed the recipe to a T and used 2% milk…any suggestions to make this a little thicker?

    • Hayley @ Gimme Some Oven — March 30th, 2016 @ 8:46 pm

      Hi Liz! We’re sorry to hear that! We wonder if the soup just needed to cook and reduce a little longer — that should help, and you can also add more of a roux to help thicken it more. We hope this is helpful for next time!

  24. Caitlin — April 4, 2016 @ 8:37 am (#)

    Absolutely delicious! I ended up using a bit more cheese because I grated too much (sorry, not sorry). I also used lactose-free milk as my daughter has a dietary restriction. Love this!!

  25. Jade — May 17, 2016 @ 8:12 pm (#)

    This soup was so easy to make and absolutely delicious! I will make this often for sure!

    • Hayley @ Gimme Some Oven — May 18th, 2016 @ 9:57 am

      We’re glad you like it Jade! :)

  26. Jessie — July 16, 2016 @ 7:13 pm (#)

    First time leaving a comment on a recipe before, but just wanted to say that this soup/recipe is fabulous! It has now become a regular dinner for me and I am about to make it for about the 5th time! Thanks so much for sharing!

    • Hayley @ Gimme Some Oven — July 17th, 2016 @ 9:35 pm

      Thanks for your comment Jessie! We’re so glad to hear your enjoyed this!

  27. Crys — August 19, 2016 @ 4:16 pm (#)

    I have been following your website for a while now and I want to say thank you for all you’ve posted. You have no idea how much you’ve changed my life in the kitchen. I have made a lot of your dishes & today i decided to make this soup. My 2yr old absolutely loved it. First bite & he was hooked. Please don’t ever stop doing & posted what your doing. Your amazing & am excited to try more recipes from you 

  28. Michelle — August 23, 2016 @ 6:38 pm (#)

    Very chilly, rainy August day, and this soup seemed to fit the bill! Thanks for the very easy recipe. enjoyed by all!

    • Hayley @ Gimme Some Oven — August 23rd, 2016 @ 9:00 pm

      We’re so glad it was a hit Michelle!