Creamy, cheesy and delicious Broccoli Cheese Soup ready in no time at all! The comfort food classic is made with fresh broccoli and a creamy, cheesy soup base, guaranteed to keep you cozy and the whole family happy!
In the cast of comfort food classics, broccoli cheese soup ranks right up there with chicken pot pie and pot roast. Many recipes you’ll find rely on a lot of heavy cream, but here I thicken with a little flour, which lets me sneak in a little guilty pleasure—Velveeta cheese!
I love a good sharp cheddar cheese, but just like the old commercials used to say, Velveeta simply melts better.
I’ve also added a little whole grain mustard, which gives this soup a nice zip and cuts through the richness perfectly. Ready in about 30 minutes, this cozy soup will be a regular on your dinner table.
Frequently Asked Questions
What Ingredients Do I Need?
- Onion and garlic – finely chopped onion and minced garlic add the base flavor to the soup.
- Flour – flour is used to thicken the soup for its classic creamy texture.
- Stock – I used low sodium chicken stock because I think it gives the best flavor, you can also use vegetable stock if you prefer or want to make this a vegetarian soup.
- Milk – I use low fat milk just to keep this soup lighter than your average broccoli cheese soup but if you want to go all out then feel free to use full fat milk, cream or half and half.
- Broccoli – choose the freshest looking head of broccoli without any yellow patches and cut it into small florets.
- Velveeta – A guilty pleasure that makes this soup taste so good but it’s so easy to swap with any cheese you prefer.
- Cheddar – I used sharp cheddar to garnish the soup because you can’t have too much cheese, right?
- Wholegrain mustard – this adds a great depth of flavor to the soup try not to skip it if possible!
- Salt and pepper – to season
Can I Make the Cheesy Broccoli Soup in Advance?
Yes, you can make this soup in advance but it will thicken slightly as it cools so you may need to add an extra splash of milk as you reheat it.
Store it in the fridge until you are ready to eat.
How can I Store Leftovers?
Leftovers will store well in the fridge for up to 3 days just make sure to store it in a sealed container and like I said before you may need to add an extra splash of milk when reheating.
Can you freeze it? I don’t recommend freezing this broccoli cheese soup just because dairy doesn’t freeze too well and can lose it’s creamy texture or even curdle. This soup is best eaten immediately or reheated from the fridge.
How to Make Broccoli Cheese Soup
1. Saute the onion and garlic in a Dutch oven with a little oil.
2. Sprinkle with flour and cook for a further 2 minutes.
3. Add the stock and whisk to get rid of any lumps.
4. Add the milk and stir to combine then simmer.
5. Add the broccoli florets and simmer.
6. Finally, add the Velveeta and mustard and stir until melted.
Serving Suggestions and Soup Variations
This soup needs nothing more than big hunks of crusty bread for dunking and dipping, so deliciously easy and comforting.
If you’re looking for some fun variations here’s what I recommend;
- You can easily swap the broccoli for cauliflower if that’s all you have.
- Feel free to puree the soup with a blender if you prefer a smooth and creamy soup with no chunks.
- I use milk to lighten this soup but you can opt for cream or half and half to make is extra indulgent!
Top Tips for Making the Best Broccoli Cheese Soup
- When it comes to getting a soup nice and cheesy but extra smooth, it’s hard to beat Velveeta. Here I used just a little and it goes a long way. Feel free to use a creamy cheese such as fontina or Havarti, if you prefer.
- In this gently lightened recipe, I’m using a roux instead of heavy cream for thickness. When you first add the stock to the flour-onion mixture, it gets a little lumpy, but it smooths out with a little whisking.
- When chopping the broccoli florets for this recipe, be sure to cut them extra small. Not only will this help them cook faster, but it also makes them easier to eat. Slightly smaller than bite-size is your goal.
- When you add the whole grain mustard at the end of the recipe, start with 1 tablespoon, taste, and see what you think. I like the tang that it adds, so an extra tablespoon is right up my alley. But by all means, season it just the way you like.
More Delicious Soup Recipes You Might Like
If you’ve tried this Broccoli Cheese Soup Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Broccoli Cheese Soup
Ingredients
- 2 Tbsp. olive oil
- 1 cup chopped yellow onion
- 1 tsp. kosher salt divided
- ½ tsp. black pepper
- 4 cloves minced garlic
- 3 Tbsp. all-purpose flour
- 4 cups reduced sodium chicken stock
- 2 cups low fat milk
- 1 head broccoli cut into small florets
- 8 oz. 2% milk Velveeta cubed
- 1 to 2 Tbsp. whole grain mustard
- Shredded sharp cheddar cheese for garnish
Instructions
- In a Dutch oven, heat olive oil over medium heat.
- Add onion, ½ teaspoon salt, and pepper to pan. Cook, stirring occasionally, until softened, about 5 minutes.
- Add garlic; cook, stirring often, 2 minutes.
- Stir in flour; cook, stirring constantly, 2 minutes.
- Gradually whisk in stock, breaking up any lumps. Stir in milk.
- Increase heat to medium-high to bring to a simmer. Reduce heat to low.
- Add broccoli and remaining ½ teaspoon salt to pan. Cover, and cook at a low simmer until broccoli is tender, about 15 minutes.
- Stir in Velveeta and mustard until smooth. Taste, and add salt, if desired. Garnish servings with cheddar.
Notes
- When it comes to getting a soup nice and cheesy but extra smooth, it’s hard to beat Velveeta. Here I used just a little and it goes a long way. Feel free to use a creamy cheese such as fontina or Havarti, if you prefer.
- In this gently lightened recipe, I’m using a roux instead of heavy cream for thickness. When you first add the stock to the flour-onion mixture, it gets a little lumpy, but it smooths out with a little whisking.
- When chopping the broccoli florets for this recipe, be sure to cut them extra small. Not only will this help them cook faster, but it also makes them easier to eat. Slightly smaller than bite-size is your goal.
- When you add the whole grain mustard at the end of the recipe, start with 1 tablespoon, taste, and see what you think. I like the tang that it adds, so an extra tablespoon is right up my alley. But by all means, season it just the way you like.
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