Broccoli Cheese Soup Recipe
This broccoli cheese soup recipe is all about creamy, cheesy, and hearty flavors in every spoon. It’s a comfort food classic that’s easy to make and packed with wholesome, delicious ingredients – no canned soup.
Table of Contents
Many broccoli cheese soup recipes rely on canned soups for flavor, but not this one! This soup is made entirely from scratch, resulting in a homemade, cheesy flavor that’s unbeatable. Once you try this recipe, you’ll never go back to the canned stuff.
If you love this homemade broccoli cheese soup, you’ll also enjoy my simple split pea soup. Or try my pizza soup for a fun twist on traditional soup. And if you’re a fan of all things broccoli and cheese, my broccoli cheese dip is a must-try, especially for the Super Bowl!
This recipe is by Larry. Larry graduated with my dad back in the 1970’s. When my dad had a class reunion Larry had created a cookbook with his favorite recipes. I was excited to try a few of them out. We love this recipe, Larry!
Why I Love This Recipe
- Comfort Food: This soup is the definition of comfort food. It’s warm, hearty, and packed with flavor, making it perfect for a cozy night in.
- Family Favorite: It’s a hit with the whole family. The creamy, cheesy base is a great way to get the kids to eat their veggies.
- Wholesome Ingredients: I love how this recipe only using whole ingredients and no canned soups so a truly delicious homemade meal that’s still super easy to make.
- Quick to Make: Once you have the ingredients prepped, this recipe is super quick to pull together which has made it a staple at our place!
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Key Ingredients
- Bacon: This will add a smoky and savory flavor to the soup, giving it a delicious depth.
- Butter: It will be used to sauté the vegetables and also add a rich and creamy flavor to the soup.
- All-Purpose Flour: This will help to thicken the soup, giving it a hearty and satisfying consistency.
- Onion: When diced, it will add a sweet and slightly tangy flavor to the soup, complement the other vegetables and the cheese.
- Carrots: Finely diced carrots will add a touch of sweetness and a pop of color to the soup.
- Garlic: Chopped garlic will add a bold, aromatic flavor to the soup, making it more flavorful.
- Whole Milk: This will add a creamy richness to the soup, making it smooth and satisfying.
- Water: It will be the base of the soup, and it’s important to use a good quality water, as it will affect the overall flavor of the soup.
- Evaporated Milk: It will add a creaminess to the soup without making it too heavy.
- Chicken Soup Base: This will add a savory, umami flavor to the soup to make it taste even better.
- Garlic Powder: It will enhance the garlic flavor in the soup, making it more pronounced.
- Parsley Flakes: These will add a fresh, herby flavor to the soup, complement the other ingredients.
- Salt: It will help to bring out the flavors of the other ingredients, making the soup more delicious.
- Black Pepper: It will add a bit of heat and a nice, sharp flavor to the soup.
- Bay Leaves: These will add a subtle, earthy flavor to the soup, making it more complex.
- Broccoli: Chopped broccoli spears will add a hearty, vegetable flavor and a bit of texture to the soup.
- Cheddar Cheese: This will add a rich, creamy, and slightly tangy flavor to the soup, and it will also help to thicken it.
Equipment
- Large Stockpot – You’ll need a stockpot that is at least 4 quarts to fry the bacon, make the roux, and then simmer the soup with all the ingredients.
How to Make Broccoli Cheese Soup Recipe
Preparation
To start, chop the bacon and fry it in a large stockpot. You’ll need a stockpot that is at least 4 quarts. After the bacon is crispy, remove it from the stockpot and discard most of the grease. Set the cooked bacon aside.
Step 1 – Prepare the Base
In the same stockpot, melt butter. Then, add the flour and stir until it is well mixed and turns golden brown.
Step 2 – Add Onions and Carrots
Next, add the onions and carrots, and cook them over low heat for 20 minutes. Stir every few minutes to prevent over-browning. During the last minute, add the chopped garlic.
Step 3 – Add the Liquids and Seasonings
Stir in the evaporated milk, milk, water, chicken soup base, and seasonings. Bring this mixture to a boil and add the broccoli. Let it simmer for 10-20 minutes, or until the broccoli reaches your desired texture.
Step 4 – Add the Cheese
Once the broccoli is cooked to your liking, turn off the heat and stir in the bacon and the cheddar cheese until fully melted.
Step 5 – Serve the Soup
Your broccoli cheese soup is ready to serve. If you like, you can top it with extra cheese and the any reserved cooked bacon you set aside earlier. Enjoy your delicious, homemade broccoli cheese soup!
Expert Tip
Keep a close eye on the soup when bringing it to a boil. Because of the milk base, it will boil over. I like using a large 6-quart stockpot to make this recipe so that if the milk does start to boil up, the pot is large enough to catch it.
Recipe Variations
- Spicy: For a bit of heat, add 1/2 teaspoon of cayenne pepper to the soup. This is a great way to add a spicy kick to the classic recipe.
- Green Onions: I also love adding 1 bunch of green onions, chopped for a more oniony flavor. The original recipe calls for these but I didn’t have them on hand when testing this recipe.
- Extra Cheesy: While the recipe calls for 8 oz of sharp cheddar, you can also add some extra cheese like Gruyere or a bit of cream cheese to make it extra cheesy.
What to Serve With
- For a hearty and comforting meal, serve this creamy broccoli cheese soup with some fresh bread or even in a bread bowl. The combination of the rich soup and the soft, fluffy bread is a real treat for your family.
- If you’re looking for a quick and easy lunch idea, pair this soup with a crisp, fresh salad. The lightness of the salad is a great contrast to the rich soup.
- For a cozy night in, serve this soup with a side of your favorite crackers or a hunk of crusty bread. The extra carbs will help keep you full, and everyone will love the flavors in the soup.
Make Ahead Instructions
This soup is best served fresh. To make ahead, prep all your ingredients ahead of time. This way, you can throw the soup together in less than 30 minutes.
Recipe FAQs
The thickness and creaminess of this soup come from the combination of the roux (a mixture of butter and flour), the evaporated milk, and the cheddar cheese. The roux helps to thicken the soup, while the evaporated milk and cheese add a creamy richness.
I used frozen broccoli for this recipe. For that, I allowed it to thaw enough to chop into bite sized pieces. Fresh broccoli works as well, but you will want to let it simmer for longer before adding the cheese to allow it to become tender.
Storing and Reheating
- Storing: If you have leftovers, you can store them in an airtight container. They will keep well in the refrigerator for up to 3 days.
- Freezing: I do not recommend freezing this soup as the texture of the cheese and cream can change significantly upon thaw and reheating.
- Reheating: When you’re ready to enjoy the soup again, simply reheat it on the stovetop over low to medium heat. Stir occasionally to ensure even heating. Alternatively, you can reheat it in the microwave at 30-second intervals, stirring in between, until it reaches your desired temperature.
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Serving Size
- What to Expect: This broccoli cheese soup recipe yields 3 quarts of this hearty and flavorful soup.
- How to Scale: If you need more than 3 quarts of soup, you can easily double the recipe and follow the instructions as directed. Just make sure your pot is large enough to accommodate the increased quantity.
Broccoli Cheese Soup
Ingredients
- 6 Slices Bacon
- 8 Tablespoons salted butter
- ½ Cup all purpose flour
- 1 large onion diced
- 2 large carrots finely diced
- 4 cloves garlic chopped
- 1 ½ Cups whole milk
- 2 Cups water
- 12 oz evaporated milk
- 3 teaspoons chicken soup base
- ½ teaspoon garlic powder
- 1 Tablespoon parsley flakes
- 1 teaspoon salt
- 1 teaspoon course ground black pepper
- 2 bay leaves
- 1 LB broccoli spears chopped to bite size
- 8 oz sharp cheddar cheese shredded
Instructions
- Chop up the bacon and fry in a large stockpot. (You need a stockpot that is at least 4 quarts.) Remove the bacon from the stockpot and most of the grease. Discard the grease and set the bacon aside.
- In the same stockpot, melt butter. Add the flour and stir until it is well mixed and turns golden brown. Add the onions and carrots and cover. Cook over low heat for 20 minutes. Stir every few minutes to keep from over-browning. The onions and carrots will start to sweat. During the last minute, add the chopped garlic.
- Stir in the evaporated milk, whole milk, water, chicken soup base, and seasonings. Bring to a boil and add the broccoli. Simmer for 10-20 minutes or until broccoli is the desired texture.
- Turn the heat off and stir in the chopped bacon and the cheddar cheese until fully melted. Serve immediately topped with extra cheese and extra bacon if you prefer.
Five star recipe! Super creamy and flavorful. I love that this recipe doesn’t have any canned soups. This is the perfect soup on a chilly night when you want something hearty to enjoy.