What is Broccoli Cheese Soup?

Broccoli Cheese Soup is essentially a velvety, blended cream of broccoli soup infused with the goodness of two types of cheese – sharp cheddar and shredded parmesan. Our quest for the perfect broccoli cheese soup led us to the discovery that the magic lies in combining these two cheeses to achieve a harmonious and rich flavor profile.

How to Make Broccoli and Cheese Soup:

• In a dutch oven, melt butter and sauté onions and carrots until they turn tender.
• Add chicken broth and seasonings, then introduce the broccoli and let it simmer partially covered until the broccoli reaches the desired tenderness.
• Reserve 2 cups of cooked vegetables, and blend the remaining soup until it attains a creamy consistency using an immersion blender or a regular blender.
• In a separate small bowl, whisk together cream and flour until you achieve a smooth mixture, then add 1 tsp of dijon. Bring the soup to a boil and whisk in the cream-flour-dijon mixture, ensuring it becomes smooth and thickened.
• Remove the soup from the heat, and stir in the cheeses, followed by the reserved cooked vegetables. Season to taste and serve.

How to Make Bread Bowls:

You can recreate the famous restaurant-style Broccoli Cheese Soup experience by serving it in toasted bread bowls. Making your own bread bowls is surprisingly simple and brings the essence of dining out to your home. When the bread is toasted, it acquires a delightful crispness on the outside and tastes as fresh as a loaf from a bakery – truly delightful!

• What Kind of Bread for Bread Bowls? You will need 6 to 7″ diameter sourdough round loaves, also known as boules. Using a serrated knife, remove the tops and scoop out the centers with a spoon to create space for the soup.
• To Toast the Bread: Place the bread on a baking sheet and broil on high heat on the center rack of the oven for 2-3 minutes, or until the tops turn golden brown. Keep a close eye on your bread since it can quickly burn.

Cook’s Tip: Save the soft centers you scooped out to serve with the soup or repurpose them to create croutons for your next Caesar Salad!

Tips for the Best Broccoli Cheese Soup:

• Wondering why your soup has a grainy texture? Ensure the vegetables are tender before blending; this will result in a smoother consistency. If you desire a completely smooth soup, blend until you achieve your preferred texture, using either an immersion blender or a high-powered blender.
• If you prefer a vegetarian version, you can use vegetable broth instead of chicken broth.
• To make this soup gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour.
• Is this soup a healthy choice? Since most of the vegetables are blended into the soup, it naturally starts with a creamy base and requires only half a cup of cream to finish. This homemade version is healthier compared to many other recipes and is relatively low in carbohydrates. For calorie information, check the nutrition label below the recipe card.
• Can you use frozen broccoli? Absolutely! Add frozen florets to the recipe just as you would fresh ones and cook until they reach your desired doneness.
• What about the broccoli stems? You can incorporate the broccoli stems, but make sure to peel them as they can be tough and fibrous. Dice the tender broccoli stems and add them along with the broccoli florets.

What to Serve with Broccoli Cheddar Soup:

We love to serve this delectable soup inside sourdough bread bowls, but you can also enjoy it in a regular soup bowl along with Dinner Rolls or a slice of French Bread. Consider adding a fresh side salad to complete the perfect lunch.

• Before you begin cooking, ensure all your ingredients are prepped. In a dutch oven or a medium soup pot, melt 2 tablespoons of butter. Add the onions and carrots, and sauté until the onions become soft (approximately 5 minutes).
• Add 4 cups of chicken broth, 1 teaspoon of garlic powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of thyme. Bring it to a boil, then add the broccoli and reduce to a simmer, partially covering the pot. Cook until the broccoli is softened (approximately 10-12 minutes, depending on the thickness of the broccoli).
• Use a strainer to remove 2 cups of vegetables and set them aside. Blend the remaining soup in the pot with an immersion blender or puree it in batches using a regular blender. Blend until you achieve a smooth texture or your desired consistency.
• In a separate small bowl, combine 1/2 cup of cream with 3 tablespoons of flour and whisk vigorously until the mixture is smooth and free of lumps. Add 1 teaspoon of dijon and blend the mixture until it becomes thick, similar to frosting. Bring the blended soup back to a boil and whisk in the cream-flour mixture, continuing to whisk for 3 to 4 minutes until it becomes smooth and thickened.
• Remove the soup from the heat. Stir in the cheeses, then add the reserved cooked vegetables. Season with salt to taste and serve immediately. If desired, garnish with more cheddar.