Broccoli Cheese Soup {A Meatless Monday Recipe

Broccoli Cheese Soup {A Meatless Monday Recipe

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What makes broccoli cheese soup so dadgum comforting?

It’s pretty baffling, but then again, who cares how or why. All that really matters is that it does comfort you. It’s like a nice warm blanket sitting by the fireplace on a cold winter day.

David and I don’t typically order soups when we go out to eat. So I have never ordered broccoli cheese soup before. I love saving soups for home when it’s cold outside.

This broccoli cheese soup comes together in just 30 minutes and this recipe also makes 6 to 8 servings, which makes it perfect for couples because you can eat this soup a couple of times during the week. Perfect for a quick easy lunch or another meal in itself.

What I love most about this soup is that is so creamy, rich, and full of flavor, yet this homemade version is lighter and you control what goes into it.

Let’s make a pot of soup for Meatless Monday!

ingredients to make recipe

The Ingredients

  • Fat: butter and extra-virgin olive oil – for onions and carrots. It also helps make the roux which thickens the soup. You can use any oil you wish.
  • Vegetables: Fresh broccoli (of course), onion, and carrots.
  • Flour: All-purpose flour helps thicken the soup.
  • Vegetable Broth: If you don’t have vegetable broth, you can use chicken broth but not on Meatless Monday.
  • Half and Half: Creamier than milk, but low-fat.
  • Extra-Sharp Cheddar Cheese: Grate it yourself fresh. I used white cheddar, but yellow is fine too.
  • Seasonings: Minced garlic, Dijon mustard, smoked paprika, cayenne pepper for a touch of warmth, and salt and pepper. All of these seasonings balance out the soup and provide a greater depth of flavor. The cayenne pepper is optional, but a small pinch never hurt anyone!
spoonful of soup from pot

How To Make Broccoli Cheese Soup

  1. Saute: Melt the butter and heat the olive oil in a large pot over medium-high heat. When the butter begins to foam, add the onions and carrots with a small pinch of salt. Saute, stirring occasionally, until translucent; about 5 to 7 minutes.
  2. Make a Roux: Stir in the garlic and saute for 1 to 2 minutes, then stir in the flour. Cook the rawness out of the flour; about 2 minutes.
  3. Stir in the Liquid: Stir in the vegetable broth, the half and half, and mustard.
  4. Simmer: Cook until the soup reaches a simmer, then reduce the heat to medium. Add the broccoli and cheese. Stir well to combine.
  5. Cook The Broccoli: Continue to cook over medium-low heat for 5 to 7 minutes or until the broccoli is tender.
  6. Blending (optional): Turn off the heat and use an immersion blender to blend up the soup. Use short pulses moving the blender through the soup to puree as much or as little as you would like until it reaches your desired consistency.
  7. Serving: Serve warm with extra cheese if desired.

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WHAT THIS VIDEO ON HOW TO MAKE BROCCOLI CHEESE SOUP:

bowl of broccoli cheese soup

Tips For Making This Soup

  • Gluten-Free: Use gluten-free flour or use 2 tablespoons of cornstarch in place of the flour.
  • Frozen Broccoli: Use frozen broccoli if that’s what you have. It will just take a little longer to cook and warm through.
  • Avoid Clumps: To keep the cheese from clumping shredding it fresh, adding a little at a time until well incorporated.
  • Do Not Boil! Make sure you simmer the soup and slowly warm it through. If the heat is too high the soup can curdle the cream and cheese and become grainy and will not be smooth.
  • Salting the Soup: Broccoli cheese soup is known to be high in sodium. Wait until the very end to season the soup and make sure you taste it with each addition of salt.
  • Blending: Blending this soup is completely optional. If you don’t have an immersion blender alternatively you can use a regular blender to blend the soup. Just allow it to cool slightly.
  • Smoked Paprika: The smoked paprika adds a hint of smokiness. If you don’t have it, it won’t hurt to leave it out. It sure makes it taste good though!
bowl of soup ready to eat

Storing Broccoli Cheese Soup

Unfortunately, this soup DOES NOT freeze well. You can store the soup sealed tightly in an air-tight container for 3 to 4 days, not that it will last that long.

Reheating

Only reheat what you want to eat. You can warm in the microwave in 1-minute intervals stirring well between each interval. Or warm on the stove over low heat and bring the temperature up slowly, stirring occasionally.

broccoli cheese soup with mountain view

We hope this soup will knock the winter chill off for you this winter.

If you try this recipe, please comment and rate the recipe, below. We love hearing from you!

Other Creamy Meatless Monday Soups

broccoli cheese soup ready to eat
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Broccoli Cheese Soup

Broccoli cheese soup is creamy, rich, and full of flavor. This is a lighter version and you control what goes into it. Ready in 30 minutes!
Course Main Course, Soup
Cuisine American, Meatless Monday, Vegetarian
Keyword broccoli, cheddar, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 318kcal

Useful Equipment:

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 garlic cloves minced
  • ¼ all-purpose flour
  • 4 cups vegetable broth (1-quart)
  • 2 cups half and half (low-fat)
  • 1 teaspoon Dijon Mustard
  • 2 cups extra-sharp cheddar cheese white or yellow
  • 4 cups broccoli florets 1 large head
  • ½ teaspoon smoked paprika
  • Kosher salt and freshly cracked black pepper to taste
  • 1 pinch cayenne pepper (optional)

Instructions

  • Melt the butter and heat the olive oil in a large pot over medium-high heat. When the butter begins to foam, add the onions and carrots with a small pinch of salt. Saute, stirring occasionally, until translucent; about 5 to 7 minutes.
  • Stir in the garlic and saute for 1 to 2 minutes, then stir in the flour. Cook the rawness out of the flour; about 2 minutes.
  • Next, stir in the vegetable broth, the half and half, and mustard. Cook until the soup reaches a simmer, then reduce the heat to medium. Add the broccoli and cheese. Stir well to combine. Continue to cook over medium-low heat for 5 to 7 minutes or until the broccoli is tender.
  • Turn off the heat and use an immersion blender to blend up the soup (if desired). Use short pulses moving the blender through the soup to puree as much or as little as you would like until it reaches your desired consistency.
  • Serve warm with extra cheese if desired.

Video

Notes

Tips For Making This Soup
  • Gluten-Free: Use gluten-free flour or use 2 tablespoons of cornstarch in place of the flour.
  • Frozen Broccoli: you can use frozen broccoli if that’s what you have. It will just take a little longer to cook and warm through.
  • Avoid Clumps: To keep the cheese from clumping shredding it fresh, adding a little at a time until well incorporated.
  • Do Not Boil! Make sure you simmer the soup and slowly warm it through. If the heat is too high the soup can curdle and become grainy and will not be smooth.
  • Salting the Soup: Broccoli cheese soup is known to be high in sodium. Wait until the very end to season the soup and make sure you taste it with each addition of salt.
  • Blending: Blending this soup is completely optional. If you don’t have an immersion blender alternatively you can use a regular blender to blend the soup. Just allow it to cool slightly.
  • Smoked Paprika: The smoked paprika adds a hint of smokiness. If you don’t have it, it won’t hurt to leave it out.
Storing Broccoli Cheese Soup: Unfortunately, this soup DOES NOT freeze well. You can store the soup sealed tightly in an air-tight container for 3 to 4 days, not that it will last that long.
Reheating: Only reheat what you want to eat. You can warm in the microwave in 1-minute intervals stirring well between each interval. Or warm on the stove over low heat and bring the temperature up slowly, stirring occasionally.

Nutrition

Calories: 318kcal | Carbohydrates: 13g | Protein: 14g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 945mg | Potassium: 320mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4763IU | Vitamin C: 59mg | Calcium: 313mg | Iron: 1mg
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