Broccoli Cheese Soup Recipe: How to Make Broccoli Cheese Soup

Broccoli cheese soup is a dish made with frozen or fresh broccoli and at least one type of cheese (usually cheddar cheese) and thickened with a roux (a mixture of flour and butter)—although there are countless variations on the basic soup recipe.

Traditional broccoli cheese soup is not a healthy dish, owing to the high number of calories and amount of fat contained in cheese. However, broccoli is a nutrient-packed, low-carb vegetable, with most of its carbohydrates being fiber and naturally occurring sugars. Broccoli is also gluten-free, can help lower cholesterol, and contains vitamin C and potassium.

This creamy soup must contain cooked broccoli and a type of cheese, but within these requirements, there is room for a lot of variety depending on your preferences. For example, you can make the soup dairy-free by substituting nutritional yeast instead of cheese, or by incorporating puréed potatoes to achieve the right texture. Adding full-fat coconut milk or even blended cashew pieces can also result in a velvety soup sans cheese.

You can alter the flavor of the soup with chicken stock, vegetable stock, whole milk, low-fat milk, heavy cream, or half-and-half—or even a combination of these options to find the taste and consistency you like best. You can change the thickness of the soup by substituting a slurry of cornstarch and water in place of a roux.

Cheddar is the most common cheese for broccoli cheese soup—so much so, that an alternate name for the dish is broccoli cheddar soup. However, there are many different types of cheddar that will work in this recipe:

1. 1. Mild cheddar: Mild cheddar is the most basic type of cheddar and gives the soup a slightly cheesy flavor without being overpowering. It shreds and melts nicely and will produce a broccoli cheese soup that emphasizes the taste of the broccoli.
2. 2. Sharp cheddar: Sharp cheddar cheese is a common choice for a broccoli cheddar soup recipe because it produces a dish in which neither the cheese nor the broccoli stands out more. There’s a balance of flavor between the two.
3. 3. Extra-sharp cheddar: Extra-sharp cheddar cheese can give the soup a tangy flavor. This cheddar ages the longest and crumbles more than other kinds.
4. 4. Yellow cheddar: Like regular cheddar, yellow cheddar comes in mild, sharp, or extra-sharp and is no different in taste from white cheddar. The only difference between white and yellow cheddar is the color, which is usually the result of annatto food coloring.
5. 5. White cheddar: Like other types of cheddar, white cheddar comes in mild, sharp, or extra-sharp varieties. The color depends on the season and the cow’s diet, but it appears whiter than not when compared to regular or yellow cheddar.

There are numerous ways to enjoy broccoli cheese soup, but here are three suggestions:

1. 1. In a bread bowl: Scoop out the middle of a small, round bread loaf. Brush the whole interior and the scooped-out bread bits with melted butter. Then bake the bread in the oven until it becomes crusty. Pour the soup into the bread bowl and top your soup with the now crouton-like bread bits. Alternatively, forgo baking the scooped-out bread portions and use them for dipping instead.
2. 2. Topped with croutons: Cut any kind of bread into cubes and toss them with olive oil, garlic powder, parmesan cheese, salt, and pepper. Bake them in an oven at 350 degrees Fahrenheit until they become golden brown, about 7 minutes. Alternatively, toast the bread cubes in a skillet on the stovetop over medium heat, tossing them occasionally.
3. 3. With crusty bread: Serve broccoli cheese soup with crusty bread, like a French baguette or Italian loaf, on the side to dip into the soup. Sourdough, which will add tang, is a good option, although you might find its flavor too severe if you also used extra-sharp cheddar cheese in the soup.

Allow broccoli cheese soup to cool completely before you store it in an airtight container in the refrigerator. Eat it within a few days, reheating portions as needed. If there are still leftovers after five days, transfer the remaining soup to the freezer.

If you plan to move leftovers directly to the freezer for storage, keep in mind that the soup will expand as it freezes. Avoid filling a container to the very top and sealing it, as chances are it will explode once the soup freezes. Instead, leave plenty of room for expansion at the top of the storage container. Alternatively, you can freeze the leftovers in ice cube trays, then transfer the cubes to a freezer-safe bag; this method makes reheating easy.