The Ultimate Creamy Broccoli Cheese Soup Recipe: A Comfort Food Classic
There are some dishes that instantly transport you to a place of warmth, comfort, and pure satisfaction. For many, a steaming bowl of rich, creamy, and wonderfully cheesy broccoli soup is exactly that—a culinary hug in liquid form. This particular Broccoli Cheese Soup recipe is not just a dish; it’s a cherished family favorite, a tried-and-true classic that consistently earns rave reviews and eager requests for the recipe. If you’re searching for the perfect bowl of cozy, hearty goodness, especially as the weather cools, then your quest ends here.
From Baking Marathons to Savory Soup Cravings
You might know me for my love of baking, and indeed, last week was a testament to that passion! My kitchen transformed into a bustling hub of activity as I meticulously crafted an array of dessert recipes for a local charity auction and dinner. From decadent chocolate pumpkin tarts to exquisite pear Rumchata cheese tarts, and a show-stopping triple dark chocolate tart – it was a true baking tirade. (And if you’re a fellow baking enthusiast, I highly recommend joining my baker’s group on Facebook; it’s a wonderful community where we share our creations and tips!)
After all that sweetness and intense focus on desserts, I found myself craving a complete palate cleanser, something deeply savory and utterly comforting. It was in this moment of culinary reflection that I realized, with a touch of embarrassment, I had never posted a soup recipe on my blog! How was this possible, especially when my family practically lives off hearty bowls of soup throughout the long winter months? Among all our favorite comforting meals, this particular broccoli cheddar soup is, without a doubt, the reigning champion. It’s my absolute go-to for potlucks and casual get-togethers, and it’s consistently requested by everyone who tries it. It truly is that good! Its creamy, cheesy goodness, packed with tender broccoli, makes it an effortlessly hearty and satisfying supper.
The Art of Perfect Creaminess: Ingredients That Make a Difference
What sets this homemade broccoli cheese soup apart from others? It’s all about the perfect balance: a luxuriously creamy texture, the undeniable savory depth of cheese, and an abundance of vibrant, perfectly cooked broccoli florets. The beauty of this recipe lies in its simplicity. With just a few staple ingredients, you can achieve a truly gourmet-tasting soup that feels both wholesome and incredibly indulgent.
Unpacking the Essential Ingredients:
- Velveeta Cheese: The Secret Weapon for Smoothness. Let’s address the elephant in the room! While many traditional recipes call for sharp cheddar, Velveeta is the unsung hero here. Its unique processed cheese properties allow it to melt into an incredibly silky, consistent, and lump-free texture that’s difficult to replicate with traditional hard cheeses. It provides that classic, comforting “cheesy” flavor that’s utterly satisfying.
- Broccoli Florets (Frozen for Convenience). Using frozen broccoli is a brilliant shortcut that doesn’t compromise on flavor or nutrition. It’s always at hand, requires no chopping, and cooks down beautifully to a tender consistency, perfect for mashing. Of course, fresh broccoli can be used if preferred; simply steam or boil it until very tender before adding.
- Chicken Broth: The Flavor Foundation. High-quality chicken broth provides a savory and rich base for the soup. For a vegetarian version, feel free to substitute with vegetable broth, adjusting seasonings as needed.
- Diced Yellow Onion & Butter: The Aromatic Start. Sautéing a medium yellow onion in butter creates a sweet, fragrant, and slightly caramelized foundation that builds complex flavors early on. This simple step is crucial for adding depth to the soup.
- Milk: Enhancing Creaminess. Whole milk works best to contribute to the soup’s creamy body, seamlessly blending with the Velveeta to create that luscious texture we all crave.
- Cornstarch and Cold Water (Slurry): The Thickening Trick. This combination is vital for achieving the perfect consistency without any lumps. When mixed with cold water first, cornstarch dissolves without clumping, then thickens the hot soup evenly and smoothly.
- Garlic Powder: A Subtle Savory Boost. A touch of garlic powder rounds out the flavor profile, adding a warm, aromatic note that complements the cheese and broccoli beautifully without overpowering the dish.
Expert Tips for a Flawless Broccoli Cheese Soup
While this easy broccoli cheese soup recipe is incredibly forgiving and simple to follow, a few insider tips can help you achieve truly exceptional results every time:
- Achieving the Right Broccoli Texture: The goal for this soup is typically tender, bite-sized pieces of broccoli, not a completely smooth puree. A potato masher is your best friend here, allowing you to break down the cooked broccoli to an ideal size that’s easy to eat with a spoon and provides pleasant texture. If you prefer a completely smooth soup, an immersion blender can be used for a few quick pulses, but be careful not to over-blend.
- Gentle Heat for Cheese Melting: When adding the Velveeta, it’s crucial to keep the heat on medium-low. High heat can cause cheese (especially traditional cheese, but even Velveeta can benefit from gentle heat) to become oily or separate. Stir frequently and patiently; the creamy reward is worth the wait.
- The Perfect Thickening with a Slurry: Always remember to combine cornstarch with cold water before adding it to your hot soup. This vital step prevents the cornstarch from clumping and ensures a smooth, even thickening. Pour the slurry into the simmering soup slowly, stirring constantly, until it reaches your desired consistency. It will continue to thicken slightly as it cools.
- Taste and Adjust Seasoning: Between the chicken broth and the Velveeta, this soup is naturally quite savory. Always taste your soup before adding extra salt. A pinch of freshly ground black pepper, a tiny dash of nutmeg, or even a hint of cayenne pepper can elevate the flavors without much effort.
- Serving Temperature: Broccoli cheese soup is best served hot, straight from the pot. It tends to thicken more as it cools, so if reheating, you might want to add a splash of milk or broth to loosen it up.
Serving Suggestions to Complete Your Comfort Meal
This hearty and comforting broccoli cheese soup serves as a wonderfully satisfying meal on its own. However, pairing it with the right accompaniment can transform it into an even more memorable dining experience. The classic choice, of course, is fresh, warm bread – perfect for soaking up every last drop of that creamy, cheesy goodness. My personal go-to options include a slice of homemade pumpkin beer bread or, for an extra indulgent treat, a generous piece of my popular garlic cheese focaccia bread.
But the possibilities don’t end there! Consider these delightful additions to round out your meal:
- Crusty French Bread or Sourdough: Simple, elegant, and perfect for dipping.
- Homemade Croutons: Add a fantastic crunch and textural contrast.
- Grilled Cheese Sandwich: The ultimate comfort food pairing, creating a delightful cheese-on-cheese experience.
- Side Salad: A light, crisp green salad with a vinaigrette dressing can cut through the richness of the soup beautifully.
- Baked Potatoes: Transform the soup into a topping for a loaded baked potato for an incredibly hearty meal.
For an extra flourish, garnish individual bowls with a sprinkle of extra shredded cheddar cheese, a few crispy bacon bits, a dollop of sour cream, or even some finely chopped fresh chives. These small touches not only enhance the visual appeal but also add wonderful layers of flavor and texture.
Storage and Reheating Tips for Leftovers
One of the many benefits of this delicious broccoli cheese soup recipe is how well it stores, making it ideal for meal prepping or simply enjoying delicious leftovers the next day. This recipe yields a generous batch, ensuring you have plenty to go around:
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored safely in the refrigerator for up to 3-4 days.
- Freezing: While dairy-based soups can sometimes undergo slight textural changes (occasionally becoming a bit grainy) upon freezing and thawing, this Velveeta-based soup tends to hold up quite well. For best results, freeze in individual, freezer-safe portions. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring frequently, until it’s thoroughly warmed through. Avoid bringing it to a rolling boil, as this can sometimes cause the cheese to separate or become oily. If the soup has thickened too much in the fridge, you can easily add a splash of milk or chicken broth while reheating to restore its original creamy consistency.
This soup is a keeper for all the right reasons – it’s straightforward to make, incredibly satisfying, and truly delicious. It’s the perfect antidote to a chilly evening, a quick and comforting lunch, or a much-loved contribution to any family gathering. Trust me, once you experience the joy of this homemade broccoli cheese soup, it will undoubtedly earn a permanent spot as a cherished staple in your kitchen and your heart.
Broccoli Cheese Soup
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Ingredients
- 1/2 medium yellow onion (diced)
- 1/4 cup butter
- 2 lbs frozen broccoli florets
- 4 14.5 ounce cans chicken broth
- 1 lb Velveeta cheese (cubed)
- 2 cups milk
- 1 Tablespoon garlic powder
- 2/3 cup cornstarch
- 1 cup cold water
Instructions
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In a large stockpot, melt the butter over medium heat. Add the onions and cook until soft and translucent.
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Add the broccoli and chicken broth. Bring to a simmer. Let simmer for 10-15 minutes or until the broccoli is very tender.
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Remove from the heat and very carefully mash the broccoli with a potato masher until the broccoli is small enough to be bite sized and fit on a spoon.
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Return to the burner and over medium-low heat add the milk and Velveeta cubes. Stir occasionally until the Velveeta is melted. Then blend in the garlic powder.
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In a small bowl, combine the cornstarch and water. Add this mixture to the soup, stirring constantly until thickened.