Broccoli Cheese Soup Recipe - The Cookie Rookie® (2024)

4.76 from 33 votes

Author: Becky Hardin

• ▢ 2 pounds broccoli
• ▢ 2 tablespoons canola oil
• ▢ Kosher salt & freshly ground black pepper
• ▢ 2 tablespoons unsalted butter
• ▢ 1 medium yellow onion diced
• ▢ 1 medium carrot peeled and diced
• ▢ 2 medium cloves garlic finely chopped
• ▢ 3 cups low-sodium chicken stock. *See note.
• ▢ 3½ cups whole milk
• ▢ 1 small russet potato peeled and diced
• ▢ 8 ounces deli-style American cheese white or orange, diced
• ▢ 8 ounces shredded sharp cheddar cheese
• ▢ 4 ounces shredded Gruyere cheese
• ▢ 1 teaspoon mustard powder
• ▢ Pinch of grated fresh nutmeg
• ▢ Pinch of crushed red pepper flakes
• ▢ Optional Garnish: Homemade croutons

• Cut off hard ends of broccoli stems and then separate into florets and stems. Cut the broccoli into bite-size pieces.

• Heat oil in a large Dutch oven set over medium-high heat until shimmering. Add florets and cook until charred on the bottom. Stir and season with salt and pepper. Cook about 1 minute more, stirring occasionally. Transfer to a paper towel-lined plate to cool and set aside until ready to add before serving.

• Reduce the heat to medium and add butter, onion, carrot and broccoli stems. Season very lightly with salt and pepper. Cook, stirring often until tender, but not browned, about 5 minutes. If the vegetables start to brown, reduce the heat to medium-low.

• Add garlic and cook 30 seconds – just until bloomed.

• Add chicken stock, milk and potato to the vegetable mixture and bring to a boil over medium-high heat. Reduce to barely a simmer and cook, stirring often, until vegetables are fork tender, about 30 minutes.

  See Also

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• While the soup simmers, in a large bowl, combine the cheeses, mustard, nutmeg and crushed red pepper. Toss to mix.

• Add 1 cup of cheese to the soup and use an immersion blender to blend until smooth. Continue adding the cheese and blending until all cheese is added.

• Taste the soup and season with additional salt and pepper, if needed.

• Add in the reserved broccoli florets, stir to mix and continue cooking just 1-2 minutes (over low heat) until florets are heated through.

• Garnish with homemade croutons, if desired, and serve immediately.

• Enjoy!

• Be sure to taste the soup as you go and adjust accordingly.
• Feel free to throw in any other soup friendly veggies if you wish. You can even go half broccoli half cauliflower for a mix of textures.
• If the soup thickens too much while cooking, add more chicken stock (or water) to thin to desired consistency.
• Garnish with some homemade bacon croutons!

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