Can I use just one type of milk?

You should be able to use all milk or all half and half rather than 1 cup of each if you only have one of the two. Averie's recipe suggests fat-free half and half as the creamy thickener, and I know several people who swear by that for other soups as well, but that's not an ingredient I usually keep in my fridge. I wanted to make a version with what I almost always have in my fridge (which is whole milk, and half and half) and it worked beautifully!

Does this work with frozen broccoli?

Yes! If you'd like to wait a bit to put the frozen broccoli in (maybe five minutes after the carrots), that might make things a little less mushy.

Can you freeze this soup?

We froze a batch and reheated in both the microwave and on the stovetop. Both reheating methods work well! Just give the soup a good stir before serving.

How can I make this vegan?

We've got a recipe for that! Made with almond milk, lots of veggies, nutritional yeast, and some eat-straight-off-the-pan croutons. Check it out u003ca href=u0022https://pinchofyum.com/detox-broccoli-cheese-soupu0022u003ehereu003c/au003e!

How long can you store leftover soup in the fridge?

This keeps for 3-4 days in the fridge, but I'd try to eat it in within the first two days! If it's too thick, just add a little bit of water or broth to loosen it up.

Can you add meat to broccoli cheese soup?

I actually like this best without meat. But if you wanted to add some extra protein, shredded chicken breast would be best here!

The Best Broccoli Cheese Soup (With Video!) Recipe

Description

This Broccoli Cheese Soup is easy, creamy, and a perfect cozy classic. A silky-smooth soup base, little bites of just-right broccoli and carrots, and some sharp creamy cheddar cheese to finish it off.

Ingredients

Scale

5 tablespoons butter, divided
1 small onion, minced
3 cloves garlic, minced
1 cup broccoli stems, chopped (optional)
1/4 cup all-purpose flour
1 cup whole milk
1 cup half and half
2 1/2 cups chicken or vegetable broth
2–3 cups broccoli florets, chopped into very small pieces
1 large carrot, thinly sliced
1 teaspoon salt (more or less to taste)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
an 8-ounce block of good quality extra-sharp cheddar cheese, grated

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Instructions

Sauté garlic and onion: In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes.
Build your roux: Add remaining 4 tablespoons butter to the soup pot. When butter is melted, add flour to the pot. Cook over medium heat for about 2-3 minutes, until flour is thickened. Slowly pour in the milk and half and half, whisking constantly. (It will start thick but eventually it will thin out and resemble a creamy soup base.) Continue to thin it out, gradually whisking in the broth. Simmer for 10 minutes or so, whisking occasionally to reincorporate the skin that may form.
Add broccoli: When the soup base is thickened nicely, stir in the broccoli, carrots, and spices. Simmer for 10 minutes or so, until the broccoli bits are bright green and fork-tender.
Add cheese: Transfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted. Serve in bowls with a little extra cheese + a hunk of crusty bread for dunking – and yes, it’s okay to cry tears of cozy joy! This is a happy moment!

Equipment

Whisk

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Ladle

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Dutch Oven

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Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: broccoli cheese soup, broccoli cheddar soup, soup season, broccoli cheddar, Panera broccoli cheese soup