Creamy Broccoli Cheese Soup

Indulge in the ultimate comfort food with this incredibly easy and delicious Broccoli Cheese Soup. This recipe consistently ranks high among our favorites, delivering a super creamy, cheesy experience that truly rivals any restaurant version you’ve ever tasted.

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There’s nothing quite as comforting as a warm, inviting bowl of soup on a chilly evening. This rich and hearty Broccoli Cheese Soup is the perfect antidote to a cold night, especially when served alongside fluffy Dinner Rolls or slices of crusty French Bread. Prepare to transform your kitchen into a haven of warmth and flavor with this simple yet sublime recipe.

The Quest for the Perfect Broccoli Cheese Soup: Restaurant Quality at Home

Picture this: you’re out for lunch, and a craving for soup hits you hard. Is there that one specific soup you always scan the menu for? That one comforting bowl that you know, without a doubt, will be so good you’ll want to lick it clean?

For many, that undeniable craving leads straight to Broccoli Cheese Soup. While dining out can sometimes be a gamble, a good broccoli cheese soup is almost always a guaranteed win, a culinary hug in a bowl.

It’s creamy, it’s undeniably cheesy, and let’s be honest, the vibrant green broccoli florets allow us to almost pretend it’s a health food, right? (Don’t worry, we’re all in on the secret – it’s pure comfort, and that’s perfectly fine!)

So, what happens when that familiar craving strikes at home? You yearn to recreate that restaurant-quality magic in your own kitchen. Today, I’m thrilled to share with you what I believe is the absolute best recipe for homemade Broccoli Cheese Soup – a version so rich and decadent, it perfectly mirrors the creamy goodness you often pay a premium for when eating out.

Unlocking Restaurant-Quality Creaminess: The Secret Ingredient

You might be aware that I have another fantastic version of Broccoli Cheddar Soup already on the blog. Both are delicious, but there’s a key distinction that elevates this particular recipe to match that smooth, consistent texture found in beloved restaurant soups: the inclusion of processed cheese, specifically Velveeta.

I understand that for some, the term “processed foods” might raise an eyebrow. And indeed, my other recipe offers a wonderful alternative for those who prefer an all-natural cheese base. However, for that specific, velvety smooth texture that defines many commercial broccoli cheese soups, Velveeta is truly the star. Its unique melting properties ensure a consistently creamy, lump-free soup that’s incredibly hard to replicate with just shredded natural cheeses.

In this recipe, Velveeta isn’t just an ingredient; it’s the foundation for the unparalleled creaminess and signature flavor. And honestly? I wouldn’t have it any other way. The result is a Broccoli Cheese Soup so irresistible, you’ll find yourself reaching for seconds, and probably thirds!

Essential Ingredients for Your Ultimate Broccoli Cheese Soup

Crafting this incredible creamy Broccoli Cheese Soup relies on a straightforward list of readily available ingredients. Here’s a detailed look at what you’ll need and why each component is crucial to achieving that perfect restaurant-style flavor and texture:

• Unsalted Butter: The foundational fat for sautéing our aromatics and adding a rich depth of flavor to the soup base. Using unsalted butter gives you control over the overall sodium content.
• Yellow Onion: One medium onion, finely chopped, provides a subtle sweetness and aromatic base. You can adjust the quantity to your liking; some prefer more, some less, but it’s essential for building a complex flavor profile.
• Fresh Broccoli Florets: For the best texture and vibrant green color, I highly recommend fresh broccoli. Hand-cutting your florets ensures you can trim away most of the tougher stems, focusing on the tender, nutrient-rich crowns. Aim for bite-sized pieces that are enjoyable to eat.
• Chicken Broth: This liquid forms the body of our soup. While chicken broth adds a savory dimension, feel free to substitute with vegetable broth for a delicious vegetarian version. Choose a high-quality broth for the best flavor.
• Processed Cheese (like Velveeta): As discussed, this is the magic ingredient for that ultra-smooth, melty, and creamy texture that rivals restaurant soups. While generic store brands are available, Velveeta consistently delivers superior melting performance and a consistent taste. Cube it before adding to help it melt evenly.
• Sharp Cheddar Cheese: To complement the processed cheese and add a more complex, sharp cheesy flavor, shredded cheddar cheese is a must. Freshly grated cheddar will melt more smoothly than pre-shredded varieties, which often contain anti-caking agents.
• Milk: I typically use 2% milk because it’s what I usually have on hand. However, you can use whole milk for an even richer soup, or skim milk for a slightly lighter version (though it may slightly reduce creaminess).
• Garlic Powder: This provides a consistent, mellow garlic flavor throughout the soup without the risk of burning fresh garlic. If you prefer fresh garlic, mince 2-3 cloves and sauté them with the onion for about 30-60 seconds before adding the broccoli, being careful not to brown them.
• Cornstarch: This is our thickening agent. While 2/3 cup might seem like a substantial amount, it’s crucial for achieving that luxuriously thick and creamy consistency without imparting any strange flavors. It creates a smooth, velvety finish that flour-based thickeners sometimes struggle to match. It will be mixed with water to form a slurry before being added to the soup.

Mastering the Art of Homemade Broccoli Cheese Soup: Step-by-Step Guide

Creating this deeply satisfying creamy Broccoli Cheese Soup is surprisingly straightforward. Follow these simple steps to bring a bowl of comfort to your table:

1. Sauté the Aromatics: Begin by melting the butter in a large Dutch oven or a heavy-bottomed soup pot over medium heat. Once the butter is melted and slightly shimmering, add the chopped onion. Sauté the onion, stirring occasionally, until it becomes translucent and softened, which typically takes about 3-5 minutes. This step is crucial for building the flavor base of your soup.
2. Add Broccoli and Broth: Stir in the chopped fresh broccoli florets, ensuring they are well coated with the butter and onion mixture. Pour in the chicken broth (or vegetable broth for a vegetarian option). Increase the heat slightly to bring the mixture to a gentle simmer.
3. Cook the Broccoli to Tenderness: Once simmering, reduce the heat to medium-low, cover the pot, and let the broccoli cook until it is tender-crisp, usually about 10-15 minutes. You want the broccoli to be easily pierced with a fork but not mushy.
4. Melt the Cheeses and Add Dairy: Reduce the heat to low. Add the cubed processed cheese (Velveeta or similar) to the pot, stirring continuously until it is completely melted and smooth. A whisk can be very helpful here to ensure all the cheese incorporates seamlessly without any lumps. Once the processed cheese is melted, stir in the shredded cheddar cheese until it, too, has fully melted into the soup. Finally, pour in the milk and stir in the garlic powder, mixing thoroughly. Ensure the heat remains low to prevent the dairy from scorching.
5. Thicken to Perfection: In a small separate bowl, whisk together the cornstarch and water until the cornstarch is completely dissolved, forming a smooth slurry. Slowly pour this cornstarch mixture into the simmering soup, stirring constantly. Continue to stir gently over low heat until the soup visibly thickens to your desired creamy consistency. This usually takes a few minutes. The soup will become luxuriously creamy and rich.
6. Serve Warm and Enjoy: Once thickened, your ultimate Broccoli Cheese Soup is ready to be savored! Ladle it into bowls and serve immediately.

Pro Tips for the Best Broccoli Cheese Soup:

• Uniform Broccoli Pieces: Cut your broccoli florets into roughly equal, bite-sized pieces for even cooking and a consistent texture in every spoonful.
• Low Heat for Cheese: When adding the cheeses, keep the heat on low. High heat can cause dairy to separate or curdle, leading to a grainy texture. Patience is key for a smooth, creamy result.
• Cornstarch Slurry: Always mix cornstarch with cold water before adding it to hot liquids. This prevents lumps and ensures smooth thickening. Add it gradually, stirring continuously, until you reach your preferred thickness.
• Season to Taste: Taste your soup before serving and adjust salt and pepper if needed. Remember that broths and processed cheeses can vary in sodium content.

Frequently Asked Questions About Broccoli Cheese Soup

Here are some common questions and helpful answers to ensure your homemade Broccoli Cheese Soup turns out perfectly every time:

Can I use frozen broccoli instead of fresh?

Yes, absolutely! You can certainly substitute frozen broccoli for fresh. However, I must confess my strong preference for fresh broccoli due to its superior flavor and texture. Fresh florets tend to hold their shape better and offer a crisper bite, even after simmering. If using frozen, there’s no need to thaw it beforehand; simply add it directly to the pot with the broth. Keep in mind that frozen broccoli might release a bit more water, and its texture can be slightly softer. But if convenience is key or if that’s what you have on hand, don’t hesitate to use it!

Can I freeze broccoli cheese soup?

I generally advise against freezing soups that have a dairy base. Dairy products, especially cheese and milk, tend to separate and develop a gritty, unappealing texture once thawed. The emulsion breaks, leading to a less-than-ideal eating experience. The good news, though, is that this delicious Broccoli Cheese Soup comes together in just about 45 minutes from start to finish. It’s so quick and easy that whipping up a fresh batch whenever a craving strikes is far more satisfying than reheating a frozen one.

Do I have to use Velveeta? What if I prefer real cheese?

While Velveeta is the secret to this recipe’s signature restaurant-style smoothness, I understand that it’s not everyone’s preference. If you’re looking for an equally delicious Broccoli Cheese Soup recipe that relies solely on natural cheeses, I highly recommend checking out my other Broccoli Cheddar Soup recipe. It offers a rich flavor profile using only cheddar and other natural cheeses, though the texture will be slightly different – still creamy, but perhaps not quite as impossibly smooth as the Velveeta-based version.

Can I make this Broccoli Cheese Soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker, although I personally find that the stovetop method is just as quick and perhaps even simpler for this particular soup. However, if you prefer the “set it and forget it” convenience of a slow cooker, here’s how you would prepare it:

1. Sauté Onion: In a separate skillet on your stovetop, melt the butter and sauté the chopped onion until it becomes translucent. This initial step helps to develop the onion’s flavor.
2. Combine in Slow Cooker: Transfer the sautéed onion to your slow cooker. Add the fresh broccoli florets and chicken broth (or vegetable broth).
3. Slow Cook: Cover and cook on low for approximately 3-4 hours, or until the broccoli is tender. The cooking time may vary slightly depending on your slow cooker, so check the broccoli for desired tenderness.
4. Add Dairy & Cheese: Once the broccoli is tender, stir in the cubed processed cheese, shredded cheddar cheese, milk, and garlic powder. Continue to cook on low heat for an additional 30 minutes, or until all the cheeses are fully melted and the soup is warm throughout. Stir occasionally to prevent sticking and ensure smooth melting.
5. Thicken: In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour this mixture into the slow cooker, stirring well. Turn the slow cooker heat to high and continue to cook, stirring frequently, until the soup has thickened to your desired consistency. This may take 15-30 minutes.

While the slow cooker offers hands-off cooking, the stovetop version provides a slightly quicker path to deliciousness with more direct control over the thickening process.

Serving Suggestions & Creative Toppings for Your Broccoli Cheese Soup:

Elevate your Broccoli Cheese Soup experience with these delightful serving ideas and toppings:

• Crusty Bread: Beyond dinner rolls or French bread, a warm, crusty sourdough or artisanal bread is perfect for dipping and soaking up every last bit of creamy goodness.
• Homemade Croutons: Toast cubed bread with a little butter and garlic powder for a crunchy topping.
• Extra Cheese: A sprinkle of freshly grated sharp cheddar or a medley of your favorite cheeses right before serving adds extra decadence.
• Crispy Bacon Bits: Crumbled crispy bacon adds a wonderful salty, smoky crunch.
• Fresh Herbs: A touch of finely chopped fresh chives or parsley can add a pop of color and freshness.
• A Dash of Heat: For those who enjoy a little kick, a swirl of your favorite hot sauce or a pinch of red pepper flakes can provide a pleasant contrast to the richness.
• Roasted Broccoli Florets: For an extra boost of broccoli flavor and texture, roast a few florets separately until slightly caramelized and use them as a garnish.
• Soup in a Bread Bowl: For the ultimate presentation and indulgence, serve your soup in a hollowed-out bread bowl.

Storage and Reheating Tips for Leftovers:

If you happen to have any leftover Broccoli Cheese Soup, store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently. If it’s too thick, you can add a splash of milk or broth to reach your desired consistency. Avoid boiling or high heat when reheating dairy-based soups to prevent separation.

Discover More Delicious Soup Recipes

If you’ve enjoyed this creamy Broccoli Cheese Soup, you’ll love exploring these other comforting and flavorful soup recipes from our kitchen. Perfect for any season, these dishes are sure to become new family favorites:

• Creamy Chicken and Gnocchi Soup
• Hearty Classic Homemade Beef Stew
• Velvety Creamy Sweet Potato Soup
• Comforting Lasagna Soup
• Classic Homemade Bean and Bacon Soup
• Flavorful Slow Cooker Cheeseburger Soup

Recommended Kitchen Tools

To make this Broccoli Cheese Soup (and many other delicious one-pot meals) a breeze, a reliable soup pot is essential. I personally use and highly recommend a good Dutch oven. You can find options like this classic Dutch Oven, or consider an upgrade like this highly-rated Dutch Oven for even heat distribution and durability.

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Broccoli Cheese Soup

4.82 from 11 votes

Author: Deborah Harroun

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 servings

Course: Soup

Cuisine: American

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The easiest and the best Broccoli Cheese Soup – this soup recipe is high on the list of our favorites. Super creamy and cheesy this version of Broccoli Cheese Soup will rival many restaurant versions.

Ingredients

• 1/2 cup unsalted butter
• 1 medium onion, chopped
• 1 lb chopped fresh broccoli
• 6 cups chicken broth
• 1 pound processed cheese, such as Velveeta, cubed
• 1/2 cup cheddar cheese, shredded
• 2 cups milk (2% recommended)
• 2 teaspoons garlic powder
• 1 cup water (for cornstarch slurry)
• 2/3 cup cornstarch (for slurry)

Instructions

1. In a large heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, 3-5 minutes.
2. Stir in the chopped broccoli. Add the chicken broth. Bring the mixture to a simmer and cook until the broccoli is tender, 10-15 minutes.
3. Reduce the heat to low and stir in the cubed processed cheese until completely melted and smooth. Stir in the cheddar cheese until melted. Then, stir in the milk and garlic powder.
4. In a small bowl, mix together the cornstarch and water until the cornstarch is dissolved, forming a smooth slurry. Slowly pour this mixture into the soup, stirring constantly, until the soup is thickened to your desired consistency.
5. Serve warm immediately.

Recipe Notes:

Slightly adapted from allrecipes.com

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1/6 of recipe, Calories: 621kcal (31%), Carbohydrates: 33g (11%), Protein: 33g (66%), Fat: 37g (57%), Saturated Fat: 23g (144%), Polyunsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 138mg (46%), Sodium: 1385mg (60%), Fiber: 2g (8%), Sugar: 11g (12%)

Keywords: broccoli cheese soup, creamy broccoli cheese soup, homemade soup